Quick Falafel With Cucumber & Herb Salad (gluten-free)

By Nancy Duran

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These glutenfree falafel are best served with fresh cucumber salad and a dollop of hummus.

All you have to do is throw all your ingredients of Quick Falafel With Cucumber & Herb Salad (gluten-free)

  1. 800g canned chickpeas
  2. 1 tablespoon tahini paste*
  3. 1 cup flat-leaf parsley leaves
  4. 2 garlic cloves
  5. 1 teaspoon ground cumin
  6. 1 egg
  7. Vegetable oil for deep-frying
  8. Hummus, to serve
  9. 2 Lebanese cucumbers, halved, sliced
  10. 1/2 cup whole mint leaves
  11. 1/2 small red onion, thinly sliced
  12. 1 long red chilli, seeds removed, thinly sliced
  13. 1 tablespoon red wine vinegar
  14. 1 tablespoon olive oil

The instruction how to make Quick Falafel With Cucumber & Herb Salad (gluten-free)

  1. Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.
  2. Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190u00b0C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.
  3. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.

Nutritions of Quick Falafel With Cucumber & Herb Salad (gluten-free)

fatContent: 475.61 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent:

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