Falafel Salad
Ingredients
- 500 gChickpea (soaked 24h and drained)
- 1 pcOnion (roughly chopped)
- 3 pcGarlic (germ removed)
- 1 pcFlat-leaf parsley (leaves only)
- 1 pcFresh cilantro (leaves only)
- 1 tbspCumin ground
- 2 tbspChickpea flour
- 500 mlSunflower oil (for frying)
- 250 gSolanum lycopersicum esculentum M. (halved)
- 1 pcCucumber (diced)
- 1 pcRed onion (finely sliced)
- 1 pcMint fresh (chopped)
- 4 tbspTahini
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 250 gDried chickpeas (soaked for 24h in cold water)
Method
Piping hot falafels, crispy on the outside and vibrant green inside. The raw crunch of cucumber and the tang of tahini sauce balance the richness of the fry.
- 1
Pulse chickpeas (soaked 24h) with onion, garlic, parsley, and cilantro. Texture should be grainy like semolina, not a smooth purée.
- 2
Add cumin, salt, and chickpea flour. Mix by hand. The mixture should hold together easily when pressed in your palm.
- 3
Form walnut-sized balls. Drop into 180°C oil. They are ready when the crust is dark brown and very firm.
- 4
Small dice the cucumber and red onion. Halve the cherry tomatoes. Roughly chop the mint.
- 5
Whisk tahini with lemon juice and a splash of water until the sauce coats the spoon smoothly.
Frequently asked questions
How do you get this dish right?
- Never cook your chickpeas before blending, or your falafels will turn into mush in the oil.
- Let the mixture rest for 30 minutes in the fridge before forming balls; they will hold together better.
- The oil must be hot: if it doesn't sizzle when you drop a bit of dough, wait longer.
How long does this dish keep?
Falafels keep for 2 days in the fridge but lose their crunch. Reheat in the oven, never in the microwave.
