Falafel with Cucumber Salad and Tahini Dressing

Authorkaren@myhealthylife.meCategory, DifficultyIntermediate

These falafels are crunchy and delicious. The cucumber salad with the tahini dressing is a great accompaniment to this dish. A great favourite of mine!

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Falafels
 1 can (425g) canned chickpeas, drained and rinsed
 1/2 cup cilantro with stems, roughly chopped
 3 tablespoons wholewheat flour
 2 tablespoons red peppers, finely chopped
 1 teaspoon ground cumin
 3 tablespoons olive oil
 1 medium garlic clove, chopped
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 Chilli flakes (optional)
Cucumber salad and Tahini dressing
 4 cups mixed greens
 2 medium cucumbers
 2 medium tomatoes, chopped
 1/4 cup tahini
 1 tablespoon honey
 1/2 teaspoon lemon zest
 1 1/2 tablespoons lemon juice
 1 1/2 tablespoons olive oil
1

Preheat oven to 180 C. In a food processor combine the falafel ingredients, adding only 1 tablespoon of olive oil. Blend until the mixture comes together, stopping once to scrape down the sides of the bowl.

2

Heat a large, ovenproof frying pan over medium heat and add the remaining 2 tablespoons of oil. With moist hands, form the falafel into 5 cm patties about 1 1/2 tablespoonfuls each, and add them to the pan. Fry on one side until browned for 3 minutes. Flip the falafel and slide the pan into the oven, baking until crisp and heated through, about 20 minutes.

3

While the falafels bake, make the salad and dressing. Using a sharp vegetable peeler, peel the cucumber into 5 - 7.5 cm long strips, discarding the seeds. Toss the cumber strips with the tomato and mixed greens in a medium bowl. Whisk together the tahini, honey, lemon juice, zest, and olive oil in a small bowl. Gradually whisk in 2 tablespoons of water until creamy. Season with salt and pepper

4

Serve the falafel with salad and dressing drizzled on top.

Ingredients

Falafels
 1 can (425g) canned chickpeas, drained and rinsed
 1/2 cup cilantro with stems, roughly chopped
 3 tablespoons wholewheat flour
 2 tablespoons red peppers, finely chopped
 1 teaspoon ground cumin
 3 tablespoons olive oil
 1 medium garlic clove, chopped
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 Chilli flakes (optional)
Cucumber salad and Tahini dressing
 4 cups mixed greens
 2 medium cucumbers
 2 medium tomatoes, chopped
 1/4 cup tahini
 1 tablespoon honey
 1/2 teaspoon lemon zest
 1 1/2 tablespoons lemon juice
 1 1/2 tablespoons olive oil

Directions

1

Preheat oven to 180 C. In a food processor combine the falafel ingredients, adding only 1 tablespoon of olive oil. Blend until the mixture comes together, stopping once to scrape down the sides of the bowl.

2

Heat a large, ovenproof frying pan over medium heat and add the remaining 2 tablespoons of oil. With moist hands, form the falafel into 5 cm patties about 1 1/2 tablespoonfuls each, and add them to the pan. Fry on one side until browned for 3 minutes. Flip the falafel and slide the pan into the oven, baking until crisp and heated through, about 20 minutes.

3

While the falafels bake, make the salad and dressing. Using a sharp vegetable peeler, peel the cucumber into 5 - 7.5 cm long strips, discarding the seeds. Toss the cumber strips with the tomato and mixed greens in a medium bowl. Whisk together the tahini, honey, lemon juice, zest, and olive oil in a small bowl. Gradually whisk in 2 tablespoons of water until creamy. Season with salt and pepper

4

Serve the falafel with salad and dressing drizzled on top.

Falafel with Cucumber Salad and Tahini Dressing

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