Falafel is a classic Middle Eastern dish that, is a ball of chikpeas and herbs blended together, and fried. It makes a great addition to sandwhiches and salads, or is great dipped in a tahini sauce as an appetizer.
This falafel and cucumber salad recipe are adapted from one of my favorite cookbooks, The Middle Eastern Vegetarian by Salma Hage. They are both great recipes for using up all of those herbs growing in the garden! They are also perfect for prepping on the weekend and eating throughout the week.
Falafel with a Cucumber and Cherry Tomato Salad
1 cup dried chickpeas
1 small onion, chopped,
3 cloves garlic
1/3 cup parsley, roughly chopped
1/4 cup fresh mint, chopped
1/2 tsp pepper
1 tsp salt
1 tsp cumin
1 1/2 tsp ground coriander
Mouse Melon, Cherry Tomato, and Mint Salad
1/2 lb mouse melons, cut in half
3/4 lb cherry tomatoes, cut in half
3-4 sprigs of mint, chopped
1/4 cup yogurt
salt and pepper to taste
1) Soak the chickpeas overnight (or for at least 4 hours).
2) Drain the chikpeas. Combine in a food processor with the onion, garlic, parsley, mint, cumin, and coriander. Process until mixture is smooth.
3) Heat oil on high in a deep saucepan or skillet. (Safflower or Sunflower oil are great for frying because of their high smoke point).
4) Scoop out the falafel batter and make into about 18-20 round balls. When oil is heated, place very carefully into the pan. After a few minutes, when brown on one side, turn to brown on the other sides. Remove with a slotted spoon and drain on a paper towel.
NOTE: For a healthier alternative that we love, preheat the oven to 375 degrees and bake the falafel on a cookie sheet for 30-35 minutes until browned.
5) While the falafel are cooking, chop the mouse melons, cherry tomatoes, and mint. Toss in a bowl with the yogurt. Season with salt and pepper to liking. Put in the fridge until ready to eat.
6) Serve the falafel and salad with some warm flatbread! Or wait until they are cooled, put in a tupperwear and enjoy for the rest of the week!