Falafel Salad
By OcadoLife
Published on 28 December 2022
A clever method using dried, soaked (not cooked!) chickpeas. Makes enough for two lunches; perfect to store in the fridgeTime and servings
25 minsTotal time
2Servings
25 minsCooking time
Ingredients
- 75 g of dried chickpeas
- 1.5 tbsp of roughly chopped coriander
- 1.5 tbsp of roughly chopped flat-leaf parsley
- 1 garlic clove, crushed
- 1 spring onion, chopped
- 1 tsp of black pepper
- 1.25 tsp of sea salt
- 0.75 tsp of ground coriander
- 0.25 tsp of baking powder
- 75 g of carrots, peeled and ribboned
- 75 g of cucumber, ribboned
- 75 g of radishes, thinly sliced
- 1.5 tbsp of white wine vinegar
- 0.5 tsp of caster sugar
- 75 g of tahini
- 75 g of natural yoghurt
- 75 g of mixed leaf salad
- 2 pickled chillies (we used perelló guindilla chillies)
- 0.5 lemon, cut into 2 wedges
- 100 g of pomegranate seeds
- 200 ml of sunflower oil or vegetable oil, to fry
- 0.75 tsp of ground cumin
Method
Step 1
Drain the chickpeas and dry with kitchen towel. Blend to a fine rubble in a food processor. Add the herbs, garlic, spring onion, ¾ tsp salt, the black pepper, spices and baking powder. Blend until almost paste-like, then tip into a bowl, cover and chill for at least 30 mins to firm up.Step 2
Place the carrots, cucumber and radishes in a shallow dish and add the vinegar, remaining ½ tsp salt and sugar. Combine and set aside for about 30 mins, then drain off the excess liquid.Step 3
Heat the oil in a wide pan (at least ½cm deep). Shape the chickpea mixture into 12 balls and flatten slightly so they’re about 1.5cm thick. Fry in 2 batches for 5-6 mins, turning once, until golden-brown. Drain on kitchen towel.Step 4
Mix the tahini, yoghurt and 1-2 tbsp of water to a thick consistency and season. Serve 6 falafel with half the salad, tahini sauce, pickled veg, chillies, a lemon wedge and half the pomegranate seeds.