Name: Quick falafel with cucumber & herb salad (gluten-free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: lebanese
Ingredients: 800g canned chickpeas; 24.00 gm tahini paste*; 250.00 ml flat-leaf parsley leaves; 2 garlic cloves; 2.50 gm ground cumin; 1 egg; Vegetable oil for deep-frying; Hummus, to serve; 2 Lebanese cucumbers, halved, sliced; 125.00 ml whole mint leaves; 1/2 small red onion, thinly sliced; 1 long red chilli, seeds removed, thinly sliced; 20.00 ml red wine vinegar; 18.20 gm olive oil

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

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delicious gluten-free falafel paired with refreshing cucumber salad and a spoonful of creamy hummus.

Ingredients:

800g canned chickpeas
24.00 gm tahini paste*
250.00 ml flat-leaf parsley leaves
2 garlic cloves
2.50 gm ground cumin
1 egg
Vegetable oil for deep-frying
Hummus, to serve
2 Lebanese cucumbers, halved, sliced
125.00 ml whole mint leaves
1/2 small red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
20.00 ml red wine vinegar
18.20 gm olive oil

Instructions:

Separate chickpeas from liquid, saving 2 tablespoons. Combine chickpeas, reserved liquid, tahini, parsley, garlic, cumin, and egg in a food processor. Blend until smooth. Season generously with salt and pepper.
Shape the mixture into 8 flat patties. Heat oil in a deep-fryer or large heavy-based saucepan to 190°C (test with a piece of bread - it should turn golden in 30 seconds). Deep-fry the falafel in two batches for 2-3 minutes each until browned. Drain on paper towel.
Combine all salad ingredients in a bowl, toss together, and serve with falafel and hummus.

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