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

Method

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.

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

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.