Falafel salad

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

Ingredients

• 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

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

Method

1. Soak chickpeas for 12 to 24 hours. Drain and pat dry.

2. To a mixer jar add coriander, oil, lemon juice, cumin and salt and finely grind it the mixture.

3. Shape the mixture to make 3-4 patties into round shape.

4. Heat oil in a cast iron pan/skillet over medium heat. Cook the falafels until golden brown on all sides.

5. 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.).

6. 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