Falafel with Cucumber Salad

Falafel with Cucumber Salad
  1. 1 can (426ml) chickpeas, drained and rinsed
  2. 1 tsp harissa paste
  3. small handful fresh cilantro
  4. small handful fresh parsley
  5. 1 tsp cumin
  6. 1 tsp sea salt
  7. ¼ tsp ground black pepper
  8. zest of 1 lemon
  9. 3 slices of bread
  10. 12 x ½ tsp feta*
  11. 2-3 tbsp olive oil
For the salad
  1. 3 Lebanese Cucumbers (mini cucumbers) or substitute 1 English cucumber
  2. 2 cloves garlic, crushed and blended with sea salt to make a paste
  3. 1 tsp sea salt
  4. ¼ cup mint leaves, parsley and cilantro, finely chopped
  5. 500ml thick natural yogurt
  6. ½ cup feta, crumbled
  1. In a food processor combine chickpeas, harissa, fresh herbs, cumin, sea salt, pepper, lemon zest and three slices of bread. Blitz until mixture is fine crumbs. Form mixture into 12 falafels - round balls, roughly gold ball size. *If desired, tuck a little piece of feta into the center of each falafel before frying (highly recommended).
  2. Heat oil in a large pan over medium heat. Fry falafels for 2-3 minutes per side, rolling them around, working in batches. Drain on a plate lined with paper towel.
For the Salad
  1. Slice the cucumbers into bite-sized pieces place in a bowl. Grind sea salt with garlic, using the flat side of the knife. Scrape into a bowl with the cucumber. Add remaining ingredients and stir to combine. Salad is best made just before serving.
  1. Makes 12 Falafels