Falafel Salad with Tahini Yoghurt Dressing

Falafel Salad with Tahini Yoghurt Dressing

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 13, 2016.
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Falafels could be prepared the day before or morning before and stored in the fridge, cooked or uncooked.

Ingredients

SALAD

  • 40g white sesame seeds
  • 2 tomatoes
  • 1/2 telegraph cucumber
  • 1/2 red onion
  • 1/4 cup mint leaves
  • 1/4 cup parsley
  • 1/2 bag baby spinach leaves
  • 100g feta cheese

FALAFEL

  • 1 egg
  • 400g falafel mix

TAHINI YOGHURT

  • 1/2 cup natural yoghurt
  • 1 teaspoon runny honey
  • 2 teaspoons tahini

SALAD DRESSING

  • 2–3 tablespoons extra-virgin olive oil
  • 1 tablespoon vinegar (e.g. red wine, white wine)

Steps

  1. Heat a dry fry-pan on medium heat. Toast sesame seeds for 1–2 minutes until lightly golden and fragrant, shaking pan often. Remove from pan and place in a salad bowl.
  2. Dice tomatoes and cucumber, 1cm; very finely dice onion; chop mint and parsley; roughly chop spinach. Add all to bowl with sesame seeds and toss to combine.
  3. Crack egg into a bowl and whisk with a fork. Add falafel mix to bowl and mix well. Heat a drizzle of oil in same pan on low-medium heat. Use a heaped tablespoon measure to scoop out falafel mix and place directly into pan.
  4. Gently press down on falafels with a fish slice to flatten to 1cm. Cook falafels, in batches, for 1–2 minutes each side, adding more oil as required, until golden. Place cooked falafels onto a plate lined with paper towels.
  5. While falafels are cooking, mix yoghurt, honey, and tahini together in a bowl. In another bowl, whisk oil and vinegar together. Crumble feta into salad and toss through dressing. Season with salt and pepper.
  6. Divide salad between bowls or plates. Place falafels on top and dollop over tahini yoghurt.

Nutritional Information

Energy 2524 kj
603 kcal
Protein 26.2g
Carbohydrate 45.2g
Fat 33.1g