Feta & Pea Falafel Salad with Tahini Dressing
- Number of Servings: 4
Ingredients
1 cup frozen peas1 x 400g tin cooked chickpeas, drained & rinsed1 egg1 tsp each ground cordiander & cumin1/2 cup packed coriander1 cup fresh, soft, white, breadcrumbs2 spring oninons, finely chopped100g firm feta, crumbledSea salt & freshly ground black pepper300g round grean beans1/2 red onion, very thinly sliced2 Tbl lemon juice2 Lebanese cucumbers, cut into long strips200g mixed tomatoes, roughly choppedHandful coriander leaves1/4 cup tahini2 Tbl olive oil2 Tbl lemon juice1 Tbl sesame oil3 Tbl water1 clove garlic, crushed1/4 cup coriander leaves, finely chopped
Cover the peas with boiling water and leave for 2 minutes. Drain well and place in a food processor with the chickpeas, egg, spices, coriander and breadcrumbs. Pulse until it forms a coarse paste. Tip into a bowl and tird in the spring oinions and feta. Season well. Refrigerate for at lest 30 minutes to firm.
Cook the beans in boiling salted water until crisp tender. Drain and refresh under cold water. Dry. Soak the onion in the lemon juice for 15 minutes until bright pink.
Whis the ingredients for the dressing in a bowl and season, adding more lemon juice if needed.
Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat oil spray in a non-stick pan and cook the falafel for 1-2 minutes each side, turning carefully. Drain on kitchen towels.
Drain the onions. Arrange the beans, red onion, cucumber and tomatoes on serving plates then top with the falafel. Drizzle with the dressing and scatter with coriander.
Serve with chargrilled bread.
Serving Size: Serves 4-6
Cook the beans in boiling salted water until crisp tender. Drain and refresh under cold water. Dry. Soak the onion in the lemon juice for 15 minutes until bright pink.
Whis the ingredients for the dressing in a bowl and season, adding more lemon juice if needed.
Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat oil spray in a non-stick pan and cook the falafel for 1-2 minutes each side, turning carefully. Drain on kitchen towels.
Drain the onions. Arrange the beans, red onion, cucumber and tomatoes on serving plates then top with the falafel. Drizzle with the dressing and scatter with coriander.
Serve with chargrilled bread.
Serving Size: Serves 4-6
Nutritional Info Amount Per Serving
- Calories: 453.2
- Total Fat: 22.9 g
- Cholesterol: 40.7 mg
- Sodium: 681.8 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 10.6 g
- Protein: 16.4 g
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