.png?rev=881e001d923f460686f26a93ed68b02f?mw=650){kind=logo}
ALL OF THE BEANS.
.png?rev=881e001d923f460686f26a93ed68b02f){kind=logo}
Traditional Falafel with Dilly Cucumber Salad
This fresh, flavorful cucumber salad features quick-pickled onions and is topped with homemade falafel and a tahini dressing.
- Prep Time
15 Mins
- Cook Time
15 Mins
- Serves
2
Ingredients
- Falafel
- 1 can (16 oz) Bush’s® Chick Peas, drained and rinsed
- 1/2 cup parsley leaves and tender stems
- 1/2 cup cilantro leaves and tender stems
- 2 cloves garlic, crushed
- 1 tsp ground coriander
- 1 tsp kosher salt
- 3 Tbsp all purpose flour
- 3 cups vegetable oil
- Tahini Sauce
- 1/4 cup tahini
- 2 Tbsp lemon juice
- 1 clove garlic, pressed
- 1 tsp kosher salt
- Salad
- 1/2 small red onion, thinly sliced
- 3 Tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 4 Persian cucumbers, thinly sliced
- 1/4 cup fresh dill fronds
Optional Toppings
Pita wedges
Cooking Instructions
- 1RINSE
Spread chick peas on a paper towel-lined baking sheet and dry with paper towels thoroughly.
- 2PULSE
Transfer to the bowl of a food processor and add parsley, cilantro, garlic, coriander, salt, and flour. Pulse until chick pea mixture is coarsely pureed.
- 3ROLL DOUGH
Divide mixture into 10 portions and roll into balls with your hands.
- 4HEAT
Heat vegetable oil in medium pot fitted with thermometer over medium-high heat until oil is 350 degrees F.
- 5FRY
Working in batches, fry falafel balls until golden brown, 2-3 minutes. Remove with slotted spoon onto paper towel-lined plates. Repeat with remaining falafel.
- 6WHISK
Whisk together tahini, lemon juice, garlic, salt and 1/2 cup water in a small bowl. Set aside.
- 7COMBINE
Combine red onions, vinegar, sugar, salt and pepper in a large bowl. Allow red onions to pickle in vinegar mixture for 15 minutes. Stir in olive oil, add cucumbers and dill and toss to combine.
- 7SERVE
Serve with falafel balls, pita, and tahini sauce.