Falafel With Tomato Cucumber Salad

Fine Cooking Make It Tonight

Posted by GMC Group

About

Serves 4

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

PER SERVING: 640 CALORIES | 18G PROTEIN | 80G CARB | 28G TOTAL FAT |
4G SAT FAT | 18G MONO FAT | 4.5G POLY FAT | 0MG CHOL | 920MG SODIUM | 12G FIBER

Share

You Will Need (12 things)

  • 1 15-oz. can Chickpeas , rinsed and drained
  • 7 tbsp Extra Virgin Olive Oil
  • 1 tsp ground Cumin
  • ½ tsp ground Coriander
  • Kosher Salt
  • ½ tsp freshly ground black Pepper
  • 1 medium yellow Onion , diced
  • ½ cup plain, fine dry Breadcrumbs ; more as needed
  • 1 ½ cup Cherry Tomatoes , quartered
  • 1 medium pickling or 1/3 English Cucumber , halved and sliced 1/4 inch thick
  • 1 tbsp fresh Lemon Juice
  • 4 Pita Bread s, warmed

Steps (5 steps, 40 minutes)

  1. 1

    Heat the oven to 425°F.

  2. 2

    In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

  3. 3

    Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining 6 patties. Bake the patties until heated through, about 5 minutes.

  4. 4

    Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

  5. 5

    Split the pitas and stuff them with the falafel and tomato-cucumber salad.