Falafel Salad

GF, DF, V and RSF - Serves 2 - 3

Ingredients:

Falafels:

• I can of organic chickpeas

• 1/4 cup of aquafaba (liquid from the can of chickpeas)

• 1 large garlic clove

• 1/4 tsp of salt

• 3 tbsp lemon juice

• 1 tbsp tahini

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 cup almond meal

• Salt and pepper

Salad:

• 1 bunch of greens (I used iceberg lettuce)

• 250g cherry tomatoes

• 1 lebanese cucmber diced

• 1/4 cup chopped red onion

• 1/4 cup chopped mint

• 1/4 cup chopped parsley

• Salt and pepper

• 1 lemon

• 1/2 cup of cashew hummus

Method:

1. Pre heat oven to 180 degrees C and line a baking tray.

2. In a food processer, add all falafel ingredients and blitz to for a batter.

3. Place a spoonful of the mixture onto the prepared tray, pressing down with the back of the spoon.

4. Bakes for 20 minutes or until golden, remove and let cool slightly on tray.

5. While this cooks, if you haven’t already pre made your cashew hummus do so now (blend on high if cashews have not been soaked).

6. Once the falafels are cooked, assemble your salad, squeeze over the lemon and add the falafels on top.

7. Drizzle over the cashew hummus and enjoy!