A mixture of flavours transports you to the Mediterranean.
Falafel Salad
A mixture of flavours transports you to the Mediterranean.
Servings: 4
Calories: 530kcal
Ingredients
FALAFELS
- 1 small onion quartered
- 1 clove garlic
- ½ bunch fresh flat-leaf parsley
- 400 g can no-added-salt chickpeas in water, drained
- ¼ cup almonds
- 1 tbsp plain flour
- 1 tsp ras el hanout
- spice mix
- 2 tbsp extra virgin olive oil (or canola oil)
SALAD
- 200 g beetroot hummus
- 100 g mixed rocket and watercress or baby spinach
- 1 cucumber thinly sliced
- 1 cup snow peas trimmed and thinlys liced
- 1 cup halved cherry tomatoes
- 4 small radishes thinly sliced
- ½ red onion thinly sliced
- 2 tbsp balsamic vinaigrette (½ olive oil, ½ balsamic vinigar)
- 4 tbsp reduced fat tzatziki
- Handful fresh mint leaves to garnish
- 2 tbsp shelled, roughly chopped pistachios to garnish (optional)
- Pomegranate arils to garnish (optional)
- 1 large wholemeal Lebanese bread toasted, roughly broken into pieces
Instructions
- To make the falafels, in a small food processor, blitz the onion, garlic and parsley. Add the chickpeas, almonds, flour and ras el hanout, then blend until just combined. If mixture is too dry, add a little water. Season with ground black pepper. Remove the mixture and knead on a clean board or worksurface until well combined. Shape the mixture evenly into 12 small patties.
- Heat the oil in a large non-stick frying pan and set over a medium heat. Cook the falafels for 5-6 minutes each side until evenly browned.
- Evenly spread beetroot hummus over one large serving platter or divided over four plates. Scatter over salad leaves and arrange cucumber, snow peas, cherry tomatoes, radishes and red onion. Drizzle over dressing. Place falafel patties on top and dollop over tzatziki. Garnish with fresh mint leaves, pistachios and pomegranate arils, if desired. Serve with Lebanese bread on the side.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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