Falafel salads and wraps are a favourite of Katelyn's but we always struggle to find good falafels in store. So here's a recipe to make them at home and add to a simple (and delicious) salad.
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Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
20 minutes
Falafel salads and wraps are one of Katelyn's favourites, but it can be hard to find a good one in store. So here's a recipe to make falafels at home and add them to a simple (and delicious) salad.
Ingredients
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 200g soaked raw chickpeas
- 1 small onion, peeled and diced
- 3 cloves garlic, smashed
- 1/2 bunch parsley
- 1/2 bunch mint
- 1 tsp bi-carb soda
- 1 lemon, zested and juiced (juice for the tahini sauce)
- 1 tsp salt
- Black pepper to taste
- 4 tbsp tahini
- Oil for frying
Directions
Add your soaked chickpeas, onion garlic, spices, bi-carb soda and salt to a food processor and blitz until coarse (sand consistency).
- Add the parsley, mint, and lemon zest and blitz again until it forms a loose dough.
- Heat some vegetable, canola or peanut oil to 160°C. Roll your falafel dough into balls and cook for 5-6 minutes or until a nice golden crust is formed on the outside. Remove and place on some paper to dry.
- For the tahini dressing, simply mix the tahini with lemon juice and a pinch of salt.
- Serve with a salad of your choice, I used red cabbage dressed with vinegar, iceberg lettuce, radish, sweet peppers, cherry plum tomatoes and cucumbers. I encourage you to use what is in season where you live.
- Enjoy!
