Ingredients
Falafels
15 oz can garbanzo beans, drained & rinsed
3 cups cilantro
1 cup parsley
6 large garlic cloves
1 lime, zested & juiced
⅓ cup flour
1 TB curry powder
2 tsps ground cumin
1 tsp ground turmeric
1 tsp baking powder
salt & pepper
Salad
1 English cucumber, halved & seeds scraped out with a spoon
10 oz grape tomatoes, halved
½ bell pepper, sliced then cut in half
½ red onion, halved and sliced
½ jalapeño, deseeded and minced
handful cilantro, roughly chopped
2 limes, juiced
¼ cup olive oil
¼ cup rice wine vinegar
½ tsp chili powder
¼ tsp cumin powder
salt & pepper
To Serve
toasted naan
tzatziki sauce
Instructions
Preheat the oven to 375°F.
Add the falafel ingredients plus a good pinch of salt and pepper to the bowl of a food processor or blender. Pulse until everything is small crumbles ~ being careful not to over-process and make hummus! You may need to scrape around the sides and bottom a couple of times in between pulsing.
Place parchment paper or a silicone mat on a baking sheet. Roll out 12 even falafels and slightly flatten with your hands. Place evenly on the baking sheet and bake for 7 to 10 minutes per side, or until lightly browned and slightly set.
Meanwhile, make the salad. In a large bowl, toss together the cucumber, tomatoes, pepper, onions, jalapeño, and cilantro. In a small bowl, whisk together the lime juice, olive oil, rice wine vinegar, chili powder, cumin powder, and salt and pepper to taste. Pour over the salad and toss to combine.
In the last 5 minutes of cooking the falafels, place your naan on the oven rack below the falafels to let the naan toast.
When done, place the naan on plates, dish the salad over the top and divide the falafels evenly. Top with tzatziki and dig in! Enjoy!
Notes
Note: estimated calories do not account for tzatziki or naan!
Keywords: Meatless Mondays, Vegetarian, Mediterranean, Salad, Falafels, Shepherd’s Salad, Israeli Salad, Indian Salad, Curry Falafels, Indian Falafels, Indian recipes, Indian Fusion, Greek Fusion, Naan