Herb falafels with smashed cucumber salad

11

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Herb falafels with smashed cucumber salad

Photo, Roberto Caruso.

Did you know? The majority of a cucumber's nutrients are found in the skin! (So leave the vegetable peeler alone tonight.)


Ingredients

  • 6 mini cucumbers
  • 1 1/2 tsp salt , divided
  • 1 540-mL can no-salt-added chickpeas , drained and rinsed
  • 1 egg , beaten
  • 1 onion , finely chopped
  • 1 1/2 cups finely chopped parsley
  • 1 cup chopped dill
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking powder
  • 3 1/2 tsp olive oil , divided
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp za'atar , divided
  • 4 cups packed baby spinach
  • 1/4 cup crumbled feta

Instructions

  • Smash cucumbers with a rolling pin or bottom of a small pot, then cut into 1-in. pieces. Place in a strainer and toss with 1/2 tsp salt. Let stand to drain off any liquid, about 30 min.
  • Mash chickpeas with a potato masher in a large bowl until crumbly. Stir in egg, onion, herbs, flour, seasonings, baking powder and remaining 1 tsp salt until well mixed.
  • Scoop mixture with a 1/4 cup measure and shape into patties, each about 1/2 in. thick. Arrange on a baking sheet. (You should have about 12 patties.) Heat a large frying pan over medium. Add 2 tbsp oil and half of patties to pan. Fry until golden, 4 to 5 min per side. Repeat with remaining patties.
  • Whisk remaining 1 1/2 tbsp oil with vinegar, Dijon and 1/8 tsp za’atar in a large bowl. Toss with cucumbers. Stir spinach into cucumbers before dividing among 4 plates. Sprinkle with feta and top with falafels. Sprinkle remaining 1/8 tsp za’atar overtop.

 

Nutrition (per serving)

  • Calories
  • 353,
  • Protein
  • 13 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 17 g,
  • Fibre
  • 8 g,
  • Sodium
  • 963 mg.
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