FALAFEL WITH TOMATO & RADISH SALAD

I love falafels! Usually I make a tabouhle salad to accompany them, but we had a lot of radishes in the garden and tried this salad instead. I must say it was delish!

A very refreshing salad. Today, I added some mini bocconcini, baby spinach, rocket and baby kale and a splash of lemon juice. It was beautiful!

  

Very easy to make and they are sooo tasty!

I used bought Hummus, but you can make your own. It's very easy.

INGREDIENTS:
2 X 400 g tins chickpeas, drained and rinsed
1/3 cup mint leaves, coarsely chopped
1/3 cup Italian parsley, coarsely chopped
1 1/2 Tbsp lightly toasted pine nuts
1 egg
1 garlic clove, crushed
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp bicarbonate of soda
plain flour for dusting
1Tbsp olive oil
To serve
Natural yoghurt (with 1 Tbsp lemon and 1 clove crushed garlic - optional)
Grilled flatbread
Hummus (optional)
Tomato and radish salad
200g grape tomatoes, halved
4 radishes, trimmed and thinly sliced
1/4 cup mint leaves
3 spring onions, trimmed and thinly sliced
2 tsp olive oil

METHOD
Process the chickpeas, mint, parsley, pine nuts, egg, garlic, spices and bicarbonate of soda in a food processor until almost smooth. Dust your hands with flour and shape the mixture into 20 small oval falafels.
Place on a tray, cover with plastic wrap and refrigerate for 30 minutes to firm.

Meanwhile, to make the tomato and radish salad, combine the tomatoes, radishes, mint and spring onions in a medium bowl.
Combine yoghurt with lemon and garlic if using.

Drizzle with the olive oil, season to taste with sea salt and freshly ground pepper and toss gently to combine. Set aside.
Heat the oil in a large non-stick frypan over medium-high heat.
Cook the falafels, in two batches, for 4 minutes each side or until golden brown and cooked through.

Serve with the tomato and radish salad, yoghurt, flatbread and hummus if using.

Serves 4