Falafel with Cucumber Salad and Tahini Dressing
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!
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.
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.
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
Serve the falafel with salad and dressing drizzled on top.
Ingredients
Directions
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.
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.
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
Serve the falafel with salad and dressing drizzled on top.