Tomato and cucumber salad with falafel balls

Votes: 4

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

To make this falafel, you'll need cooked chickpeas, either boiled or canned. Puree them in a food processor with spices, green onions, and garlic, form into balls, coat in flour, and fry in vegetable oil. The falafel turns out very flavorful and crispy on the outside. To serve, prepare a juicy salad of lettuce, pickled tomatoes, and grated (or thinly sliced) cucumber, along with a thick yogurt sauce with white beans. It can be served as an appetizer or a main course during Lent, if you omit the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Falafel

2 and 1/4 cups cooked chickpeas
3 green onions, coarsely chopped
1 large clove garlic, coarsely chopped
1.5 tsp ground cumin
1.5 tsp ground coriander
3/4 tsp cayenne pepper
1/4 cup coarsely chopped parsley
1/4 cup coarsely chopped cilantro
1 egg
Juice of 1 lemon
1.5 tsp baking powder
1/3 cup flour + 1/4 cup for work
Vegetable oil, for frying
Lettuce, for serving
Sliced salted tomatoes, for serving
Grated cucumber, for serving

Yogurt sauce with white beans

3/4 cup cooked white beans
1 small clove of garlic, coarsely chopped
1/4 cup plain natural yogurt
Juice of half a lemon
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, white beans, green onions, cumin, coriander, ground cayenne pepper, lemon juice, yogurt

Cooking the dish according to the recipe:

In a mini food processor, blend the white beans, garlic, yogurt, lemon juice, and olive oil until smooth. Taste and season with salt and pepper if needed. Serve with falafel or as a salad dressing.
In a food processor, combine the chickpeas, green onions, garlic, cumin, coriander, cayenne pepper, parsley, cilantro, egg, and lemon juice. Puree and season with salt. The mixture won't be smooth, but there shouldn't be any large chunks.

Add baking powder and 1/3 cup flour to the mixture and whisk until combined. Transfer to a bowl and refrigerate for 30 minutes.
Remove the chickpea mixture from the refrigerator. Pour enough oil into a large frying pan to a depth of 1 cm and heat over medium heat until a deep-fry thermometer reads 180°C (350°F).
Meanwhile, spoon the chickpea mixture onto a plate with 1/4 cup flour. Roll the falafel balls onto the floured plate and carefully form them into patties. Fry in batches in hot oil for about 3-4 minutes on each side and transfer the falafel to paper towels to drain any excess oil.
Serve falafel on a bed of lettuce with finely chopped pickled tomatoes, grated cucumber and white bean yogurt sauce.

Categories:

recipe / Budget recipes / Summer dishes / Dinner / Salads / Vegetable salads / Salads with beans / Melissa d'Arabian