Falafel-salad

Falafel salad

These falafel are a delicious veggie source of protein

By , 25 April 2019

(1 vote)

Falafel salad

  • Prep: 20 Mins
    Cook: 20 Mins
    Plus overnight soaking

  • Serves: 6

Nutritional Info
Each 294 serving contains

  • Energy

    2153KJ

    515KCAL

    26%

  • Fat

    28.8g

    high

    41%

  • Saturates

    3.8g

    low

    19%

  • Sugars

    5.3g

    low

    6%

  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100: 732kJ/175kcal.
Ingredients
  • 400g dried chickpeas
  • 1tsp baking powder
  • 25g flat-leaf parsley, torn
  • 25g fresh coriander, torn
  • 2tbsp ground coriander
  • ½ onion, roughly chopped
  • 4 cloves garlic, crushed
  • 50ml olive oil
  • 50ml vegetable oil, for frying
  • FOR THE DRESSING:
  • 8tbsp tahini
  • 3tbsp Greek yogurt
  • Juice 3 lemons
  • TO SERVE:
  • 4 Little Gem lettuces, halved
  • 4 tomatoes, sliced
  • 100g radishes, sliced
  • ½ cucumber, sliced
Method

  • Cover the chickpeas in cold water and stir in half of the baking powder. Cover and leave in the fridge overnight to soak.

  • Drain the chickpeas and put into a food processor with the rest of the baking powder. Add the parsley, fresh and ground coriander, onion, garlic and olive oil, and blitz to a paste.

  • Using wet hands, shape the mixture into 24 balls, flattening each one slightly.

  • Heat the vegetable oil in a deep pan until hot. Cook the falafel in batches for 6-8 mins, turning occasionally, until browned and cooked through.

  • Mix all of the ingredients for the dressing together, along with 3-4tbsp cold water, until runny.

  • Arrange the falafels on a serving plate with the lettuce, tomatoes, radishes and cucumber. Drizzle over the dressing before serving.