This Mediterranean salad is packed with fresh vegetables, drenched with a tangy tahini dressing, and is 100 per cent delicious.
Preparation time: 30 minutes
Cooking time: 10 minutes
Makes: 1 serving
30 g chickpeas
20 g coriander
¼ cup chopped onions e 1 cup lettuce, chopped e 1 small cucumbers
¼ cup chopped tomatoes
2 garlic cloves
2 teaspoon olive oil
1 teaspoon salt
2 table spoons tahini dressing
¼ cup white sesame, roasted and ground to a paste (this paste is known as tahini)
1 garlic clove, finely minced
1 lemon, juiced
1 tablespoon honey
½ vegetable oil
¼ teaspoon fresh dill (called shepu/suva/sabsige in India), finely chopped
10 leaves of fresh coriander, finely chopped
Salt, to taste
Black pepper powder, to taste
Water, as needed to thin out
Soak chickpeas for 12 to 24 hours. Drain and pat dry.
To a mixer jar add coriander, oil, lemon juice, cumin and salt and finely grind it the mixture.
Shape the mixture to make 3-4 patties into round shape.
Heat oil in a cast iron pan/skillet over medium heat. Cook the falafels until golden brown on all sides.
For the tahini dressing, lightly roast and grind the white sesame seeds in a mixer jar. Add oil to the mixture to make a smooth paste while grinding. Combine the rest of the ingredients for the dressing. Whisk ingredients together to combine. (As we require only 2 tablespoons the rest can be stored in the fridge for later use.).
To assemble the salad, arrange the falafel, onion, tomatoes, cucumber and lettuce in a bowl.and drizzle with 2 tablespoons of the dressing
Note: If to your liking, you can also sprinkle olives on top of the salad.
Nutritive value per serving:
Calories: 325 kcal
Protein: 15 g
Carbohydrates: 50 g
Fat: 20 g