
Falafel salad
(1 vote)
Nutritional Info
-
Energy
2153KJ
515KCAL
26% -
Fat
28.8g
high
41% -
Saturates
3.8g
low
19% -
Sugars
5.3g
low
6% -
Salt
0.29g
low
5%
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.