Middle Eastern Falafel Salad Bowl | Crispy and Filling

Name: Middle Eastern Falafel Salad Bowl | Crispy and Filling
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g canned chickpeas; 1 yellow onion; 4 cloves garlic; 1 handful fresh parsley; 1 handful fresh mint; 30 g fine wheat flour; 150 g mixed salad greens; 1 cucumber; 200 g cherry tomatoes; 1 red onion (fresh); 60 g tahini; 1 lemon; 60 ml extra virgin olive oil; 1 tsp ground cumin; 1 tsp fine salt; 0.5 tsp ground black pepper

(0)

30 min

Quick

Kifli Kukták

Illatos, aranybarnára sült fűszeres házi falafel falatkák roppanós salátaágyon, édes koktélparadicsommal, friss kígyóuborkával és selymes fokhagymás-citromos tahini öntettel.

Ingredients

Preparation method

Preparing and Frying the Falafel Mixture

Rinse and drain the chickpeas thoroughly in a colander, then pat them dry with paper towels to ensure the falafel stays crispy on the outside. Place them in a food processor fitted with a blade, along with the chopped onion, 3 cloves of garlic, fresh parsley, and half of the mint.

Add half of the ground cumin, half a teaspoon of salt, a pinch of black pepper, and the flour. Pulse a few times to coarsely chop the mixture, taking care not to turn it into a smooth puree. Form walnut-sized balls with wet hands, then flatten them slightly.

Heat 3 tablespoons of olive oil in a skillet over medium heat. Fry the falafel bites for 3-4 minutes per side until golden brown and crispy. Transfer them to paper towels to drain excess oil.

Chef's tip

If you prefer an even lighter falafel, you can bake them in an oven preheated to 200°C or in an air fryer for 15-18 minutes, brushed with a little olive oil.

You can top the salad with a handful of pomegranate seeds or a few toasted sesame seeds for an even more exciting texture.