Advertisement

Herb falafels with smashed cucumber salad

25

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Herb falafels with smashed cucumber salad

Photo, Roberto Caruso.

Chatelaine Triple Tested

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.

Advertisement
Advertisement