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Cover - Falafel Plate with Shaved Salad, Garlic & Mint Yoghurt & Harissa

Falafel Plate with Shaved Salad, Garlic & Mint Yoghurt & Harissa

40 mins
20 cals per serving
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Donal's Notes

Falafel with all the trimmings! Gram flour gives the falafel both
taste and texture but if you can’t track it down you can use plain
flour instead. Serves 4 makes 20 falafels.

Cals = per falafel

Ingredients

tinned chickpeas
tinned chickpeas
garlic
garlic
onion
onion
ground cumin
ground cumin
ground coriander
ground coriander
chilli powder
chilli powder
fresh coriander
fresh coriander
flat leaf parsley
flat leaf parsley
baking powder
baking powder
chickpea flour
chickpea flour
sunflower oil
sunflower oil
sea salt
sea salt
ground black pepper
ground black pepper
fennel
fennel
white cabbage
white cabbage
cucumber
cucumber
lemon
lemon
cumin seeds
cumin seeds
extra virgin olive oil
extra virgin olive oil
Greek yoghurt
Greek yoghurt
fresh mint
fresh mint
harissa paste
harissa paste
pitta
pitta

Equipment

Food processor
Food processor
Mandoline
Mandoline
Knife
Knife
Mixing bowl
Mixing bowl
Small bowl
Small bowl
Julienne peeler
Julienne peeler
Heavy-based frying pan
Heavy-based frying pan
Slotted spoon
Slotted spoon
Plate lined with kitchen paper
Plate lined with kitchen paper

Method

1

Drain the chickpeas and tip into a food processor with all the

ingredients except the oil. Add plenty of salt and pepper and

pulse to combine, adding a tablespoon or two of water if needed

just to help it to come together (but you want it to stay as dry

as possible).

2

For the salad, shave the fennel as thinly as possible and tip

into a bowl. Slice the cabbage very thinly and add to the fennel.

Shred the cucumber with a julienne peeler or normal potato

peeler and add to the bowl. Toss with the lemon juice, cumin

seeds and lots of olive oil. Season well and set aside.

3

Mix the yoghurt with the garlic and mint. Season to taste

and set aside.

4

Heat the neutral oil in a heavy-based high-sided pan to

170°C (if you don’t have a kitchen thermometer drop

a pea-sized amount of the mixture into the oil; if it sizzles

immediately it is ready). Use two spoons to form smooth

dollops (quenelles) of the falafel mixture and drop them into

the pan, working in small batches to prevent overcrowding.

Fry for 3–4 minutes until golden all over. Scoop out and drain

on kitchen paper. Serve warm with the salad, yoghurt, harissa

and warm bread.

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