fragrant falafel salad
Ingredients
Falafel
Makes 12
1 Can of Chickpeas
1 Can of Butterbeans
1/2 an Onion
2 Garlic Cloves
1 Handful of Fresh Parsley
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Sea Salt
1 tsp Black Pepper
2 tbsp Coconut Oil
Salad
Serves 4
2 Cups Spinach
2 Cups Mixed Leaves
3 Grated Carrots
10 Sliced Olives
8 Sliced Sun-dried Tomatoes
2 tbsp Pumpkin Seeds
Tahini Dressing
3 tbsp Tahini
1 tbsp Apple Cider Vinegar
1 tsp Honey
2 tbsp Warm Water
1 tsp Salt
1 tsp Pepper
Method
Falafel
Drain the chickpeas and butter beans, rinse and then spread out on a tea towel and pat dry. Make sure they are bone dry before continuing.
In a food processor or high speed blender blitz the onion, garlic and parsley.
Then add the chickpeas, butter beans, spices and season to taste.
Process on high until everything is well combined.
With your hands roll the mixture into balls, the mix should make 12-14 falafels.
In a large pan, add 2 tbsp of coconut oil over medium heat.
Add 6 falafel balls to the pan and gently fry until golden, making sure to turn them every so often to create an even colour. The balls may be fragile so be careful not to touch them too much.
Meanwhile, pre-heat the oven to 150 degrees Celsius.
The falafels should take approximately 10-minutes to cook.
Once the falafels are golden on all sides gentle remove them from the pan and keep them warm in the oven whilst you cook the remaining balls adding a little extra oil if you need too.
Salad & Dressing
Assemble the salad in a large bowl, by tossing all the salad ingredients together
In a small dish, add the tahini and a dash of water at a time mixing well to create a runny mixture.
Add the honey, vinegar and seasoning and mix well with a small spoon to combine.
Pour half of the dressing over the salad and toss together to coat the leaves.
Once you are ready to serve, add a portion of salad and few falafels to a bowl or plate and drizzle with the extra dressjng
Top tip! Heat the falafels before serving.