Quick falafel with cucumber & herb salad (gluten free)

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How to make Quick falafel with cucumber & herb salad (gluten free)

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 800g canned chickpeas
  • 1 tablespoon tahini paste*
  • 1 cup flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 teaspoon 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 tablespoon red wine vinegar
  • 1 tablespoon olive oil

Method

  • Step 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.
  • Step 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.
  • Step 3 Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.

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