BAKED FALAFEL WITH CUCUMBER NOODLE SALAD WITH MINT TAHINI DRESSING

BAKED FALAFEL WITH CUCUMBER NOODLE SALAD WITH MINT TAHINI DRESSING

By onegreenplanet.org - Alissandra Maffucci

SERVES3

For the Falafel

1 cup canned chickpeas, rinsed, drained and patted dry

1/3 cup chopped red onion

2 tablespoons chopped parsley

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground cayenne

1 teaspoon ground coriander

salt and pepper, to taste

3 tablespoons olive oil + more for coating a cast iron skillet

For the Dressing

3 tablespoons tahini

zest and juice of 1 small lemon

1 garlic clove, finely minced

1 tablespoon freshly chopped mint

60ml/1/4 cup water

1 tablespoon red wine vinegar

For the Salad

1 cucumber, Blade C, noodles trimmed

3 packed cups baby rocket

6 cherry tomatoes, halved

Instructions

Preheat the oven to 400 degrees F/200C.   In a food processor, combine all of the ingredients for the falafel except for the additional oil for coating the cast iron skillet (later step).   Process until no longer chunky, about 1 minute.   Place into a mixing bowl and add in the egg.   Toss to combine thoroughly.  Scoop out enough of the mixture to make 6 large golf ball sized falafel balls and then shape them into patties by setting them down and pressing down to slightly flatten. Set aside.  Place the falafel in a cast iron skillet coated lightly with olive oil (about 1 tablespoon.)  Bake for 12-15 minutes and then flip over and bake another 15 minutes or until the falafel is lightly browned on both sides.  While the falafel is baking, prepare the dressing and cucumber salad. Place all of the ingredients for the dressing into a bowl and whisk together. Set aside. For the salad, pat dry the cucumber noodles to remove all excess moisture and then combine in a large mixing bowl with the arugula.   Toss to combine and divide onto two plates. Set aside.  When the falafel is done baking, divide equally among the salad plates and drizzle with dressing.   Garnish with cherry tomatoes.