Whipped up a homemade falafel salad for lunch!Crispy falafel on a bed of crunchy salad topped withgarlic aioli? Absolute winner for lunchtime!
INGREDIENTS:
For the Falafels:
-200g dried chickpeas, soaked overnight and drained small onion, chopped
- 2-3 garlic cloves
- Handful of fresh coriander, chopped
- Handful of fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp baking soda
-1/2 tsp chilli powder
- Salt, to taste
- 2 tbsp all-purpose flour (or chickpea flour for gluten-free option)
- Oil, for frying
For the Salad:
- 1 large red onion, thinly sliced
- 1 each of orange and yellow bell peppers, thinly sliced
-1 cucumber, sliced into half-moons
- 100g mixed leaf salad
- 100g fresh spinach leaves
For the Garlic Aioli:
- 100g vegan mayo
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper
-1 tsp dried herb seasoning (like Italian seasoning)
Method:
1. Falafels: In a food processor, combine soakedchickpeas, onion, garlic, fresh coriander, parsley,spices, baking soda, salt, and flour. Process until a thick paste forms. If it seems too dry, add a tablespoon of water. Form this mixture into smallballs or patties.
2. Heat oil in a frying pan over medium heat. Once hot, add falafels in batches, frying until they're goldenbrown and crispy, which is about 5 minutes on eachside. Remove and place on a plate lined with papertowels.
3. Salad: In a large bowl, toss together the red onion,bell peppers, cucumber, mixed leaf salad, and spinach leaves.
4. Garlic Aioli: In a small bowl, mix the vegan mayo,minced garlic, lemon juice, and herb seasoning. Season with salt and pepper.
5. To serve, plate the salad, add falafels on top, and drizzle with the aioli.