Baked Falafel and Cucumber Noodle Salad with Mint-Tahini Dressing
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 3
- For the falafel:
- 1 cup canned chickpeas rinsed, drained and patted dry
- 1/3 cup chopped red onion
- 2 tablespoons chopped parsley
- 2 garlic cloves minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne
- 1 teaspoon ground coriander
- salt and pepper to taste
- 1 egg beaten
- 3 tablespoons olive oil + more for coating a cast iron skillet
- For the dressing:
- 3 tablespoons tahini
- zest and juice of 1 small lemon
- 1 garlic clove finely minced
- 1 tablespoon freshly chopped mint
- 1/4 cup water
- 1 tablespoon red wine vinegar
- For the salad:
- 1 cucumber Blade C, noodles trimmed
- 3 packed cups baby arugula
- 6 cherry tomatoes halved
Preheat the oven to 400 degrees.
In a food processor, combine all of the ingredients for the falafel except for the additional oil for coating the cast iron skillet (later step). Process until no longer chunky, about 1 minute. Place into a mixing bowl and add in the egg. Toss to combine thoroughly.
Scoop out enough of the mixture to make 6 large golf ball sized falafel balls and then shape them into patties by setting them down and pressing down to slightly flatten. Set aside.
Place the falafel in a cast iron skillet coated lightly with olive oil (about 1 tablespoon.)
Bake for 12-15 minutes and then flip over and bake another 15 minutes or until the falafel is lightly browned on both sides.
While the falafel is baking, prepare the dressing and cucumber salad. Place all of the ingredients for the dressing into a bowl and whisk together. Set aside. For the salad, pat dry the cucumber noodles to remove all excess moisture and then combine in a large mixing bowl with the arugula. Toss to combine and divide onto two plates. Set aside.
When the falafel is done baking, divide equally among the salad plates and drizzle with dressing. Garnish with cherry tomatoes.