Quick falafel with cucumber & herb salad (gluten-free)
Ingredients
800gcanned chickpeas
1tbstahini paste*
1cupflat-leaf parsley leaves
2garlic cloves
1tspground cumin
1egg
Vegetable oil for deep-frying
Hummusto serve
Cucumber & herb salad
2Lebanese cucumbershalved, sliced
1/2cupwhole mint leaves
1/2small red onionthinly sliced
1long red chilliseeds removed, thinly sliced
1tbsred wine vinegar
1tbsolive oil
Instructions
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. 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. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.