Falafels with salad

Falafels with salad

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
3 tablespoons tahini
3 tablespoons lemon, Juiced, more as desired
1/2 garlic clove, crushed
salt
pepper
150g cherry tomatoes, halved
100g cooked or canned chickpeas, rinsed and drained
150g cucumbers, halved and thinly sliced
2 generous handfuls assorted salad leaves
2 small handfuls flat-leaf parsley
1-2 pitta breads, toasted and cut into large pieces
6 falafels, halved

Method

  1. Mix the tahini, lemon juice, garlic and season with salt and pepper. Add 50–100 ml cold water to make a dressing that is still quite thick. Arrange all the other ingredients, except for the pitta bread and falafels, in a large salad bowl. Pour over enough dressing to coat the ingredients, then add salt, pepper and lemon juice to taste. Top with the pitta bread and falafels just before serving, and serve the remaining dressing separately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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