Fresh and Zesty Vegan Falafel Salad

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Fresh and Zesty Vegan Falafel Salad🥗
One of my favourite lunches is home-made falafel salad, perfect to kickstart the year🤤

Follow @plantiful.palate for more recipes🗒️

Recipe:
Ingredients:
- 400g can chickpeas, drained and patted dry
- 1 small red onion, finely chopped
- 3 cloves of garlic, minced
- A generous handful of fresh parsley and coriander, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder (optional for a spicy kick)
- Sea salt and freshly ground black pepper, to taste
- 2-3 tbsp all-purpose flour, as needed for binding
- Vegetable oil, for shallow frying

For the Salad:
- Mixed greens including rocket (arugula), baby spinach, and watercress
- A handful of cherry tomatoes, quartered
- 1/2 cucumber, diced
- A sprinkle of fresh parsley, for garnish
- 3 tablespoons of Hummus (home-made or shop bought)

For the Dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- A dash of maple syrup for a touch of sweetness
- Sea salt and freshly ground black pepper, to taste

Method:
1. Mash chickpeas in a bowl with a fork or pulse them in a food processor until crumbly. Mix in onions, garlic, herbs, spices, and season with salt and pepper. Add flour to bind the mixture. If too wet, add a little more flour until you can form patties.
2. Heat a good glug of oil in a frying pan. Form the chickpea mixture into balls or patties and fry until crispy and golden on both sides.
3. Combine salad ingredients in a large bowl. Whisk dressing ingredients together and toss with the salad to coat evenly.
4. Serve the salad on plates, top with warm falafel, garnish with parsley and a couple of dollops of Hummus and enjoy immediately for the best combination of warm and cool, crisp and soft.

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