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Falafel and salad

Falafel and salad

We’ve found a wonderful way to enjoy our favourite Mediterranean dish without the carb-heavy pita bread! These falafels are served with a fresh and zingy baby marrow salad.


125g dried chickpeas, soaked overnight and drained
5 tsp olive oil
2 onions, 1 peeled and grated, 1 peeled and sliced
1 tsp ground coriander
¾ tsp ground cumin
1 cup brown rice, cooked according to packet instructions
3 tbsp cake flour
2 tsp chopped parsley
1 egg
Zest of 1 lemon
Salt and pepper
Vegetable oil, for deep-frying
250g baby marrows, sliced into ribbons
½ iceberg lettuce

1. In a food processor, blend the chickpeas until crumbly.
2. Heat 2 tsp olive oil in a pot over medium heat. Add the grated onion and fry until soft. Add the spices and fry for 3 minutes.
3. Place the onion mixture, chickpea crumbs and rice in a large bowl with the flour, parsley, egg and lemon zest. Season. Mix to combine, then form into small balls.
4. In a deep pot, heat the vegetable oil to 130°C. Deep-fry the falafel for 4–5 minutes until golden and cooked through.
5. Heat a griddle pan. Toss the baby marrow ribbons in 2 tsp olive oil, then grill until golden.
6. Serve the falafel with the baby marrow, lettuce and sliced onion. Drizzle with remaining 1 tsp olive oil.

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