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–+ servings

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

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Total Time 40 mins
Course Dinner, Lunch
Servings 4
Calories 20 kcal

Equipment

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

Ingredients
  

For the salad

To serve

Instructions
 

  • 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).
  • 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.
  • Mix the yoghurt with the garlic and mint. Season to taste
    and set aside.
  • 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.

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

Nutrition

Calories: 20kcal
Keyword Serves 4
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