Falafel Salad

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Author: OcadoLife

Prep time:

Cook time: 25 mins

Serves: 2

A clever method using dried, soaked (not cooked!) chickpeas. Makes enough for two lunches; store in the fridge

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Ingredients Method

Ingredients

75g dried chickpeas
1½ tbsp roughly chopped coriander
1½ tbsp roughly chopped flat-leaf parsley
1 garlic clove, crushed
1 spring onion, chopped
1 tsp black pepper
1¼ tsp sea salt
¾ tsp ground cumin
¾ tsp ground coriander
¼ tsp baking powder
200ml sunflower oil or vegetable oil, to fry
75g carrots, peeled and ribboned
75g cucumber, ribboned
75g radishes, thinly sliced
1½ tbsp white wine vinegar
½ tsp caster sugar
75g tahini
75g natural yoghurt
75g mixed leaf salad
2 pickled chillies (we used Perelló Guindilla Chillies)
½ lemon, cut into 2 wedges
100g pomegranate seeds

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.