Herb Falafel With Smashed Cucumber Salad
27
- Prep Time20 min
- Total Time40 min
- Makes4 servings
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 13g, Carbohydrates 39g, Fat 17g, Fibre 8g, Sodium 963mg.
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