Falafel Salad with Minted Yogurt Dressing
| Serves: 4-6 | Category: Vegetarian | Course: Starter | Machine: Food Processor | Total time (min.): 25 |
A refreshing salad featuring crispy falafel balls on a bed of fresh greens, topped with a zesty mint-infused yogurt.
Ingredients
- 1 onion, quartered
- 2 cloves garlic
- 410g (14oz) can chick peas, very well drained
- 8-10 sprigs fresh coriander
- 6 sprigs fresh parsley
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- 2.5ml (½ tsp) chilli powder
- 2.5ml (½ tsp) salt
- seasoned flour for shaping
- 30ml (2 tbsp) sunflower oil
- 225g (8oz) mixed salad leaves
- 45ml (3 tbsp) olive oil
- 15ml (1 tbsp) lemon juice
- lemon wedges and coriander sprigs, to garnish
For the Minted Yoghurt Dressing:
- 30ml (2 tbsp) chopped fresh mint
- 1 clove garlic, crushed
- 150ml (¼ pint) natural yogurt
- salt and freshly ground black pepper
Tools
- Kitchen Machine
- Food Processing Attachment
Method
- Using the Food Processing Attachment roughly chop the onion and garlic. Add the well drained chick peas, fresh coriander, parsley, ground coriander, cumin, chilli and salt and process to a fairly smooth but slightly grainy purée.
- Divide into 20 and using floured hands shape into balls and flatten slightly into patties. Dust with seasoned flour, cover and chill for 30 minutes, to allow flavours to develop.
- Meanwhile mix the mint, garlic and yogurt together for the dressing and season with salt and pepper. Set aside.
- Heat half the oil in a non-stick frying pan and fry half the patties, for 2-3 minutes, per side. Drain and keep warm whilst cooking the remaining patties in the remaining oil.
- Toss the salad leaves with the olive oil and lemon juice and arrange on four serving plates. Scatter over the falafel, garnish with lemon and coriander and serve with the minted yogurt dressing.