Herb falafels with smashed cucumber salad

Prep 20 min
Total 40 min
Serves 4



mini cucumbers
1 1/2 tsp
salt, divided
1 540-mL can
no-salt-added chickpeas, drained and rinsed
egg, beaten
onion, finely chopped
1 1/2 cups
finely chopped parsley
1 cup
chopped dill
1/4 cup
all-purpose flour
1 1/2 tsp
1 tsp
ground cumin
1 tsp
ground coriander
1/2 tsp
3 1/2 tsp
olive oil, divided
2 tbsp
white wine vinegar
1 tsp
Dijon mustard
1/4 tsp
za'atar, divided
4 cups
packed baby spinach
1/4 cup
crumbled feta


  • Smash cucumbers with a rolling pin or bottom of a small pot, then cut into 1-in. pieces. Place in a strainer and toss with 1/2 tsp salt. Let stand to drain off any liquid, about 30 min.
  • Mash chickpeas with a potato masher in a large bowl until crumbly. Stir in egg, onion, herbs, flour, seasonings, baking powder and remaining 1 tsp salt until well mixed.
  • Scoop mixture with a 1/4 cup measure and shape into patties, each about 1/2 in. thick. Arrange on a baking sheet. (You should have about 12 patties.) Heat a large frying pan over medium. Add 2 tbsp oil and half of patties to pan. Fry until golden, 4 to 5 min per side. Repeat with remaining patties.
  • Whisk remaining 1 1/2 tbsp oil with vinegar, Dijon and 1/8 tsp za’atar in a large bowl. Toss with cucumbers. Stir spinach into cucumbers before dividing among 4 plates. Sprinkle with feta and top with falafels. Sprinkle remaining 1/8 tsp za’atar overtop.



Calories 353, Protein 13 g, Carbohydrates 39 g, Fat 17 g, Fibre 8 g, Sodium 963 mg.
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