This is not my grandma's fatoush, and it definitely not any traditional fatoush. However it does have the traditional dressing, the traditional vegetables, whats new in it is the falafel, which is not the traditional falafel, but made with red beets.
Because I wanted to make a meal-salad, but I was craving fatoush I decided also to add 1/2 cup of cooked bulgur. Think of it as a Mr. Tabouli, giving away his daughter: Red beet Falafel to Fatoush, in my books thats the perfect marriage.
For the recipe for the falafel please check the recipe here: Falafel Recipe, and add pureed red beets to the mixture.
This recipe yields 4 portions.
2 loaves of Arabic bread (cut and fried/toasted)
1 heart of romaine lettuce (chopped)
1 english cucumber (long and no seeds, chopped)
3 tomatoes (wedged)
3 stalks of green onions (chopped, white and green)
5 radishes (thinly sliced)
1/2 red bell pepper (chopped)
1 cup of fresh parsley leaves (chopped)
1/2 cup of bulgur (cooked)
1 lime (juiced & zest)
1/3 cup of olive oil
1 teaspoon of sumac
1 tablespoon of dry mint
1 teaspoon of z'aatar
2 tablespoon of capers
Salt to taste
1. For the dressing, mix together the olive oil, sumac, mint, z'altar and capers.
2. Add the vegetables in a salad bowl, and the bulgur. Add dressing and toss together. Sprinkle bread on top.
1. This is a salad recipe that is good next to meats, when BBQ-ing.