Falafel With Tomato Cucumber Salad
Extract from Fine Cooking Make It Tonight • By Editors of Fine Cooking
About
Fine Cooking Make It Tonight
Serves 4
Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.
PER SERVING: 640 CALORIES | 18G PROTEIN | 80G CARB | 28G TOTAL FAT |
4G SAT FAT | 18G MONO FAT | 4.5G POLY FAT | 0MG CHOL | 920MG SODIUM | 12G FIBER
-
Kimya J. favorited Falafel With Tomato Cucumber Salad
09 Jun 02:44
-
Emo Chick favorited Falafel With Tomato Cucumber Salad
28 May 18:56
-
Birgit added Falafel With Tomato Cucumber Salad to Food
06 Apr 15:41
-
Jen C. favorited Falafel With Tomato Cucumber Salad
24 Mar 15:01
-
LaLiLuLiny added Falafel With Tomato Cucumber Salad to Rezepte
01 Mar 13:10
-
Katrin G. added Falafel With Tomato Cucumber Salad to yummi
13 Feb 17:01
-
cristinakilljoyway favorited Falafel With Tomato Cucumber Salad
31 Jan 00:00
-
missamimizuno favorited Falafel With Tomato Cucumber Salad
23 Jan 23:20
-
Birgit favorited Falafel With Tomato Cucumber Salad
20 Jan 15:14
-
Mochi Mochi favorited Falafel With Tomato Cucumber Salad
20 Jan 07:59
You Will Need
-
Step 1
Heat the oven to 425°F.
-
Step 2
In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.
-
Step 3
Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining 6 patties. Bake the patties until heated through, about 5 minutes.
-
Step 4
Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.
-
Step 5
Split the pitas and stuff them with the falafel and tomato-cucumber salad.
