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ALL OF THE BEANS.
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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
35 Mins
- Cook Time
15 Mins
- Serves
2
Ingredients
- Falafel Ingredients
- 1 can Bush’s Chickpeas, drained and rinsed
- 1/2 cup parsley leaves and tender stems
- 1/2 cup cilantro leaves and tender stems
- 2 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 3 tablespoons all purpose flour
- 3 cups vegetable oil
- Tahini Sauce Ingredients
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, pressed
- 1 teaspoon kosher salt
- Salad Ingredients
- 1/2 small red onion, thinly sliced
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 4 Persian cucumbers, thinly sliced
- 1/4 cup fresh dill fronds
Cooking Instructions
- 1RINSE
Spread chickpeas 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 the chickpea mixture is coarsely pureed.
- 3ROLL DOUGH
Divide the mixture into 10 portions and with your hands, roll them into balls.
- 4HEAT
Heat vegetable oil in a medium pot fitted with a thermometer over medium-high heat until the oil is 350F.
- 5FRY
Working in batches, fry the falafel balls until golden brown, 2 to 3 minutes. Remove with a slotted spoon onto paper towel-lined plates. Repeat with remaining balls.
- 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 the red onions to pickle in the 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.