Herb falafels with smashed cucumber salad
By Chatelaine25
PREP TIME
20 min
TOTAL TIME
40 min
Serves
4
Photo, Roberto Caruso.
Did you know? The majority of a cucumber's nutrients are found in the skin! (So leave the vegetable peeler alone tonight.)
Ingredients
- 6 mini cucumbers
- 1 1/2 tsp salt , divided
- 1 540-mL can no-salt-added chickpeas , drained and rinsed
- 1 egg , beaten
- 1 onion , finely chopped
- 1 1/2 cups finely chopped parsley
- 1 cup chopped dill
- 1/4 cup all-purpose flour
- 1 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 3 1/2 tsp olive oil , divided
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp za'atar , divided
- 4 cups packed baby spinach
- 1/4 cup crumbled feta
Instructions
- Smash cucumbers with a rolling pin or bottom of a small pot, then cut into 1-in. pieces. Place in a strainer and toss with 1/2 tsp salt. Let stand to drain off any liquid, about 30 min.
- Mash chickpeas with a potato masher in a large bowl until crumbly. Stir in egg, onion, herbs, flour, seasonings, baking powder and remaining 1 tsp salt until well mixed.
- Scoop mixture with a 1/4 cup measure and shape into patties, each about 1/2 in. thick. Arrange on a baking sheet. (You should have about 12 patties.) Heat a large frying pan over medium. Add 2 tbsp oil and half of patties to pan. Fry until golden, 4 to 5 min per side. Repeat with remaining patties.
- Whisk remaining 1 1/2 tbsp oil with vinegar, Dijon and 1/8 tsp za’atar in a large bowl. Toss with cucumbers. Stir spinach into cucumbers before dividing among 4 plates. Sprinkle with feta and top with falafels. Sprinkle remaining 1/8 tsp za’atar overtop.
Nutrition (per serving)
- Calories
- 353,
- Protein
- 13 g,
- Carbohydrates
- 39 g,
- Fat
- 17 g,
- Fibre
- 8 g,
- Sodium
- 963 mg.
