Falafel salad with tahini dressing

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

By Asda Good Living, 06 July 2016

(5 votes)

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

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Each 287g serving contains

of your 5-a-day

of your reference intake.

Typical energy values per 100g: 586kJ/140kcal.

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.