Falafel Salad
Ingredients
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Dressing
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Pinch of ground cumin
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Juice of ½ lemon
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1 tbsp water
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1½ tbsp tahini
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½ tsp ground cumin
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1 tbsp plain flour
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¼ tsp salt
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¼ tsp bicarbonate of soda
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½ tsp ground coriander
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410g can chickpeas
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½ chopped onion
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Handful of flat-leaf parsley
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Handful of coriander
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2 crushed garlic cloves
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Salad
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Tomato
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Red onion
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Lettuce
Method
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Drain and rinse a 410g can chickpeas, then pat dry with kitchen paper (if using dried, follow instructions on packet). Blend in a food processor until puréed. Add ½ chopped onion and a handful each of flat-leaf parsley and coriander, along with 2 crushed garlic cloves, ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp bicarbonate of soda and ¼ tsp salt. Blend again.
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Chill for 30 minutes. Stir 1 tbsp plain flour in, then shape into 8 patties. Deep fry for 3–4 minutes until golden brown. Drain on kitchen paper.
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For dressing, whisk 1½ tbsp tahini, 1 tbsp water, juice of ½ lemon and a pinch of ground cumin. Serve with lettuce, red onion and tomato salad and the dressing.
Comments
Glossary
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Blend
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Chick peas
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Chill
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Coriander
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Cumin
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Deep fry
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Drain
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Dressing
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Flour
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Food processor
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Garlic
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Golden brown
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Handful
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Lemon
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Onion
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Parsley
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Pinch
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Rinse
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Salt
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Stir
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Tahini
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Tomato
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Whisk
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This recipe was first published in Mon Jan 01 00:00:00 GMT 2007.
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