Greek Potato Salad Double Duty Dinner, Part 2. Falafel Pitas

So, part 2 of this double-duty dinner is a cinch. In fact, I’d classify it as a fast-food meal really. All you do is pick up some pita bread, make some falafel (you could even buy them ready-made from the deli counter, but remember the store-bought ones are usually deep fried and don’t taste as good as homemade. If you make them at home, you can virtually dry fry them in a good cast-iron pan), and add some extra greens as filler with yesterday’s Greek(ish) Potato Salad (if there is any left after the family keeps sneaking back for more).

That’s it- you then have a delicious and fast faux Greek falafel. Since this was the easiest recipe post ever, I’ll spend the rest of the post showing how to assemble the falafel and wrap it for lunch the next day so that it looks like you picked it up at one of those fancy fast food pita bars:

Step one:
Cut the pita halfway round and gently pull the sides of the pita apart to make a pocket. Fold the top flap halfway back.  100_5055

Step two:
Fill the pocket- first add some greens (I used baby kale), then pack in the Greek potato salad, add the falafel, and finally top with some black olives.

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Step three:
Lift the pita up and gently shake all the contents down until they are right down filling the whole pocket and (here`s the trick) take the (front) flap that is folded backwards, and roll it forwards over and behind the contents so you have a nice firm roll.

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Step four:
Finally, roll the back flap forward over the whole thing, and wrap it all a piece of parchment paper. Fold the bottom of the paper under to protect against any leaks (I just used plain, but if you want to get fancy you can get the checkered stuff like the restaurants have).

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The paper isn’t really necessary but it makes a nice cone to eat from (especially fun for kids). Make a few extra for lunches the next day, and wrap them in a layer of tin foil. The paper helps to keep them from becoming soggy and the foil seals them.100_5066

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Yum! More, please.

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Greek(ish) Potato Salad- Fast and Easy Double Duty Meal

100_5030Here is a super easy recipe that is versatile and easy to adjust depending on how much time you have. Because I just throw it together, all measurements are approximate. Tonight we made up a huge batch and had it as a side with a summer weekend BBQ vegan sausage sandwich. Tomorrow I will be using the rest of it in a different way to make a double-duty meal.

Greek-Style Potato Salad

Ingredients (approximate measures)
100_4961-1 or 2 potatoes (I used new red-skinned gems)
-1 or 2 sweet potatoes or yams
-1 or 2 peppers (I like to use red and green or yellow for color)
-1 onion (I used purple for color and sweetness)
-1 cup cherry or grape tomatoes

100_4979-1 whole cucumber
-3-5 cloves of garlic (don’t skimp- you really want the heat of the garlic here)
-1/2 to 1 cup feta cheese or vegan feta replacement
-1/2 to 1 cup tzatziki or creamy cucumber dressing.
-Salt and pepper to taste.

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Method:
-Cube the potatoes and sweet potatoes and put in a pot to boil for 5-8 minutes (don’t overcook or they will be mush). When cooked but still holding together, drain and dunk into cold water to cool them and stop them cooking further.
-As the potatoes cook, chop all the other veggies and the feta into cubes (halve or quarter the cherry tomatoes).
-Dump the cheese and veggies in a big bowl.100_5014
-Crush the garlic into the dressing/tzatziki and stir well. Pour the dressing into the veggie bowl and stir them up until well mixed and coated.
-Add in the cooled potatoes and mix until coated.
-Sprinkle with pepper and salt to taste, chill to let flavours mix.

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With all the veggies and a sub of sweet potatoes, this is a much healthier version of potato salad. If you use fat-free dressing or make a vegan tzatziki and feta (using tofu), it is totally guilt-free, too. Served on a bed of kale, it can be a filling meal salad, and a sprinkle of sunflower seeds or a handful of black olive slices make a fine garnish. Creamy and pretty enough to serve to guests, it can be whipped up in 20 minutes. And my kids like it even better the next day after the flavours have really melded. Yum.