Falafel salad with tahini dressing

Falafel salad with tahini dressing

These falafels are easy to make – and substantial enough for a filling vegetarian salad

By , 06 July 2016
Falafel salad with tahini dressing
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.24 per serving

Forget sad, wilted leaves – these big, bold combos deliver main-meal salads the family will love.

Nutritional Info
Each 287g serving contains
  • Cals 402
  • Fat 17.2
  • Sat Fat 2.3
  • Sugar 6.6
  • Salt 0.57
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 586kJ/140kcal.
  • 400g can chickpeas
  • 1⁄2 red onion
  • zest 1 lemon
  • 2tbsp torn parsley
  • 3tbsp Asda Breadcrumbs
  • 1tsp ground cumin
  • 1⁄4tsp chilli powder
  • 2 cloves garlic
  • 1tbsp olive oil
  • 1tbsp sesame seeds
  • 2 pittas
  • 1tbsp olive oil
  • 3tbsp tahini
  • juice 1 lemon
  • 1 clove garlic
  • 120g bag Grower’s Selection Wild Rocket
  • 12 Extra Special Sweet Aromatico Tomatoes
  • 1⁄2 cucumber
  • 1⁄2 red onion
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Rinse and drain 400g can chickpeas and pat dry with kitchen roll. Put in a processor with 1⁄2 red onion, chopped, zest 1 lemon, 2tbsp torn parsley, 3tbsp Asda Breadcrumbs, 1tsp ground cumin, 1⁄4tsp chilli powder, 2 cloves garlic and 1tbsp olive oil. Whizz to a rough paste. You could use a handheld blender instead.

  • Shape into 8 patties using wet hands. Put 1tbsp sesame seeds on a plate and press the falafels into them to coat all over. Put on a baking tray and bake for 20-25 mins until golden and crisp.

  • Put 2 pittas, cut into thin strips, in a bowl and toss with 1tbsp olive oil. Put on another baking tray and bake with the falafel for the last 5 mins of cooking.

  • To make the dressing, put 3tbsp tahini, juice 1 lemon and 1 clove garlic, finely chopped, in a bowl with 2-3tbsp water. Whisk together with a fork.

  • Put a 120g bag Grower’s Selection Wild Rocket, 12 Extra Special Sweet Aromatico Tomatoes, halved, 1⁄2 cucumber, deseeded and sliced, 1⁄2 red onion, finely sliced, and the pitta strips in a bowl and toss together. Drizzle with the dressing and serve with the falafels.