Monday, September 28, 2009

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

Ingredients (serves 4)

800g canned chickpeas
1 tbs tahini paste*
1 cup flat-leaf parsley leaves
2 garlic cloves
1 tsp ground cumin
1 egg
Vegetable oil for deep-frying
Hummus, to serve

Cucumber & herb salad
2 Lebanese cucumbers, halved, sliced
1/2 cup whole mint leaves
1/2 small red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 tbs red wine vinegar
1 tbs olive oil


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.

Notes & tips

* Available from the health food section in supermarkets.

delicious. - April 2005, Page 92
Recipe by Nancy Duran

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