Middle Eastern Crispy Falafel with Fattoush Salad & Tahini Dressing
Crispy falafel balls are fried until deep golden, served with mixed salad and a tahini lemon dressing.
- 400 g tinned chickpeas, drained
- 30 g fresh parsley
- 20 g fresh coriander
- 2 whole spring onions
- 2 clove garlic cloves
- 30 g plain flour
- 5 g ground cumin
- 3 g ground coriander
- 60 g tahini
- 3 tbsp lemon juice
- 300 ml vegetable oil for frying
- 150 g mixed salad leaves
- 150 g cherry tomatoes
- 150 g cucumber
- 2 whole pitta bread
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Pulse drained chickpeas in a food processor until coarsely broken but not smooth.
- Step 2
Finely chop parsley, coriander and spring onions. Mince garlic.
- Step 3
Transfer chickpeas to a bowl. Add herbs, spring onions, garlic, flour, cumin, ground coriander, salt and pepper. Mix until combined. Refrigerate 10 minutes.
- Step 4
For tahini dressing: whisk tahini with lemon juice and 60ml warm water until smooth and pourable. Season with salt and pepper.
- Step 5
Heat oil in a deep pan to 180°C. Form falafel mixture into 8 balls.
- Step 6
Carefully lower falafel into hot oil, 4 at a time. Fry 3–4 minutes until deep golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Step 7
Warm pitta bread in a dry pan or toaster until puffed.
- Step 8
Halve cherry tomatoes. Dice cucumber. Toss salad leaves, tomatoes and cucumber together.
- Step 9
Serve falafel alongside warm pitta, salad, and tahini dressing on the side for drizzling.
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