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

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsA, B1, B2, B3, B9, B12, H, C, P
    MineralsSelenium, Zinc, Copper, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 800g canned chickpeas

    3. 1 tbs tahini paste*

    4. 1 cup flat-leaf parsley leaves

    5. 2 garlic cloves

    6. 1 tsp ground cumin

    7. 1 egg

    8. Vegetable oil for deep-frying

    9. Hummus, to serve

    10. Cucumber & herb salad

    11. 2 Lebanese cucumbers, halved, sliced

    12. 1/2 cup whole mint leaves

    13. 1/2 small red onion, thinly sliced

    14. 1 long red chilli, seeds removed, thinly sliced

    15. 1 tbs red wine vinegar

    16. 1 tbs olive oil

    Instructions Jump to Ingredients ↑

    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.

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