Thursday, September 19, 2013

Quick falafel with cucumber & herb salad (gluten-free) recipe

Photo: Quick falafel with cucumber & herb salad

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Quick falafel with cucumber & herb salad (gluten-free) Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Quick falafel with cucumber & herb salad (gluten-free).

To Prep 0:20
To Cook 0:10


800g canned chickpeas
1 tbs tahini paste*
1 cup flat-leaf parsley leaves
2 garlic cloves
1 tsp ground cumin
1 egg
Vegetable oil for deep-frying
Hummus, to serve

Cucumber & herb salad

2 Lebanese cucumbers, halved, sliced
1/2 cup whole mint leaves
1/2 small red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 tbs red wine vinegar
1 tbs olive oil


Step 1
Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.

Step 2
Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.

Step 3
Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.

* Available from the health food section in supermarkets.


Energy 1990kJ    
Fat saturated 4.00g
Fat Total 30.00g    
Carbohydrate sugars 2.00g
Carbohydrate Total 31.00g    
Dietary Fibre -
Protein 16.00g    
Cholesterol -
Sodium 535.91mg     

delicious. - April 2005 , Page 92
Recipe by Nancy Duran

More Lebanese Food Recipes:   

Kafta balls with tahini dip 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini 
Kebbeh filled with Kiri cheese 
Lebanese chicken pilaf   
Lebanese stew with peas with rice (bazella w riz)  

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