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Quick falafel with cucumber and herb salad

Name: Quick falafel with cucumber and herb salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 800g canned chickpeas; 1 tablespoon tahini paste*; 1 cup flat-leaf parsley leaves; 2 garlic cloves; 1 teaspoon ground cumin; 1 egg; Vegetable oil for deep-frying; Hummus, to serve; 2 Lebanese cucumbers, halved, sliced; 1/2 cup whole mint leaves; 1/2 small red onion, thinly sliced; 1 long red chilli, seeds removed, thinly sliced; 1 tablespoon red wine vinegar; 1 tablespoon olive oil

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20m

10m

Quick falafel with cucumber & herb salad (gluten-free)

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Ingredients (14)

800g canned chickpeas
1 tablespoon tahini paste*
1 cup flat-leaf parsley leaves
2 garlic cloves
1 teaspoon ground cumin
1 egg
Vegetable oil for deep-frying
Hummus, to serve

Cucumber & herb salad

2 Lebanese cucumbers, halved, sliced
1/2 cup whole mint leaves
1/2 small red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 tablespoon red wine vinegar
1 tablespoon olive oil

Method

1.

Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.
2.

Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.
3.

Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.