Name: Falafel with Cucumber Salad and Tahini Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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); 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

Authorkaren@myhealthylife.meCategorySalads, VegetarianDifficultyIntermediate

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

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