Name: Falafel with Cucumber-Tomato Salad
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: nonstick cooking spray; 1 lemon; 3 clove garlic; 1 tsp. ground cumin; 1 tsp. ground coriander; 1 c. packed flat-leaf parsley; 2 can chickpeas; 3 tbsp. all-purpose flour; c. tahini; 1/4 c. Extra virgin olive oil; 1 lb. tomatoes; 2 seedless (English) cucumbers; 1/2 small red onion; Toasted pita bread

Step 1Preheat oven to 425 degrees F. Spray large cookie sheet with nonstick cooking spray. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; set aside.

Step 2To food processor bowl, add mint, garlic, cumin, coriander, lemon peel, 1/2 cup parsley, and 1/2 teaspoon each salt and pepper; pulse until finely chopped. Add chickpeas and flour; pulse until just chopped and well mixed, occasionally scraping down side of bowl with spatula.

Step 3With measuring cup, scoop scant 1/4 cup mixture and loosely shape into 1/2-inch-thick patty; place on prepared cookie sheet. Repeat with remaining chickpea mixture to form 12 patties. Spray tops of patties with nonstick cooking spray. Bake 15 minutes or until golden brown on bottoms. Turn patties over; bake another 10 to 15 minutes or until browned on bottoms.

Step 4Meanwhile, in small bowl, whisk together tahini, 2 tablespoons olive oil, 1/2 cup cold water, and 1/8 teaspoon salt until smooth; set aside. In large bowl, toss tomatoes with cucumbers, onion, reserved lemon juice, remaining 1/2 cup parsley, remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Serve falafel with salad; drizzle with tahini sauce. Serve with toasted pita.

Falafel with Cucumber-Tomato Salad

Ingredients

Directions

Recipe Headquarters