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

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


  • 800 g 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


  1. 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.
  2. 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.
  3. 3. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.

Be the first to comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.