Falafel salad with mint tahini sauce

Ingre­di­ents for 2 to 4 servings: 

• 480g coo­ked chick­peas (drai­ned weight)
• 2 coar­se­ly diced red onions
• 4 cloves of garlic
• 20g pars­ley
• 20g cori­an­der
• 1/2 tsp sea-salt
• 2 Tea spoons cumin

For the salad: 

• 2 let­tuces
• 1/2 cucum­ber, sliced
• 1/2 cup hal­ved cher­ry tomatoes
• 1/2 cup gra­ted red cabbage
• 1/2 cup gra­ted carrots

Mint tahi­ni sauce: 

• 120g zuc­chi­ni
• 1/2 Med­jool date, gut­ted
• 2 cloves of garlic
• 2 tbsp Tahi­ni
• 2 tbsp lemon juice
• 2 tbsp fresh dill
• 2 tbsp fresh mint
• 1/4 tsp sea-salt
• 125ml water

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Place half of the chick­peas in a food pro­ces­sor. Then add the diced oni­on, gar­lic cloves, pars­ley, cori­an­der and sea salt. Now add the remai­ning chick­peas. Pul­se all ingre­di­ents in food pro­ces­sor until well blended.

Line two bak­ing sheets with parch­ment paper. Form balls from the mix­tu­re and place them on the bak­ing trays, 5 cm apart. Flat­ten slight­ly to form the balls into a fal­a­fel shape. Bake the fal­a­fel for 35 to 40 minu­tes, until the tops are gol­den brown and they are firm on the out­side but still soft in the midd­le. Hand­le them careful­ly, other­wi­se they will fall apart easily! 

For the mint tahi­ni sau­ce, mix all the ingre­di­ents in a blen­der until it has a smooth con­sis­ten­cy. Arran­ge the fal­a­fel on a salad of let­tuce and raw vege­ta­bles and cover with the sauce. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb