Summer is the perfect time to make fresh tasty salads. There are so many options for salads and sometimes basic is best, and this falafel recipe couldn’t be more simple. Homemade falafels are easy to make but so much tastier than store-bought and pair perfectly with a fresh, crunchy salad.
Ingredients (to Serve 6):
- ½ head red cabbage
- 4-6 scallions
- 2 cups cherry tomatoes
- 1 small cucumber
- 1 tablespoon tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 crushed garlic clove
For the falafels:
- 2 cans chickpeas
- 1 large white onion
- 2 cloves garlic
- 1 tablespoon plain flour
- 2 tablespoons olive oil
- 1 tablespoon tahini
- ½ cup fresh parsley leaves
- 1 tablespoon dried cumin
- ½ tablespoon dried coriander
- Salt and pepper, to taste
Instructions:
- Finely slice the onion and gently fry for 5 minutes.
- Crush the garlic add it to the pan and fry for a further 5 minutes.
- Drain and rinse the chickpeas and transfer them to a large bowl. Use a potato masher to crush them until they’re smooth.
- Add the cooked onion and garlic to the bowl along with the flour, oil, tahini, parsley, cumin, coriander, salt, and pepper. Stir until everything is well mixed.
- Using your hands, break the falafel mixture into 12 balls.
- Heat some oil in a frying pan and fry the falafels until well browned. Put to one side.
- Meanwhile, finely chop the cabbage, scallions, tomatoes, and cucumber.Mix the tahini, oil, lemon juice, and crushed garlic together to make a dressing.
- Add the veggies and dressing to a salad bowl and mix well.
- Divide the salad between bowls and top with some falafel.
