Apricot Falafel Salad with a Lemon Yoghurt Dressing

I’m writing this from my hotel room in sunny Cannes, so it seems a very appropriate time to post the last of my IGTV summer salad series. I’ve finished on a high. Making falafel normally means deep frying and that’s a whole lot of vegetable oil. In this recipe I’ve baked the falafel instead and packed it with spices and dried apricot in order to make it pop. The result is an incredibly simple but really quite special falafel recipe.

You can vary the fruit you want to put in there with whatever tickles your fancy too. Dried apple and cinnamon, dried pear or even dried mango are good ones to start with. The key is to get the spices right. I’ve used cumin and sumac, both very typically Middle Eastern. Obviously that’s all well and good, but you also have to cook the falafel until its crispy on the outside but slightly soft in the middle so that it’s moist.

As I have done with all of the dressings in this IGTV series, I kept it simple. Using yoghurt in the dressing again means you don’t need to pack it with olive oil. You can just use enough olive oil to reap the benefits of mono unsaturated fats; omega 6, omega 3 and vitamins E & K, without going overboard. With the salad itself, you can throw in any vegetable that you like to eat cold. Personally I’m not a fan of celery, but it would work well if that’s your bag.

Anyway I better go and enjoy some of this sun before I head back to London on Sunday. Full recipe is below so enjoy it and let me know what you think in the comments on the Instagram post!

Rob x

 

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INGREDIENTS

Falafel

100g Dried Chopped Apricots (£1.50)

1 Red Onion (12p)

1 Tbsp Garlic Powder (5p)

1 Can Chickpeas (400g) (55p)

2 Tsp Sumac (10p)

2 Tsp Ground Cumin (10p)

1 Free Range Egg  White (15p)

100g Plain Flower (4p)

30ml Olive Oil (9p)

10g Fresh Parsley (23p)

Salt & Pepper

 

Salad

100g Mixed Salad Leaves (63p)

50g Pitted & Sliced Olives (11p)

50g Greek Salad Cheese (Feta if you’re balling) (25p)

150g Cherry Tomatoes (33p)

50g Radish (10p)

1/2 Cucumber (22p)

10g Fresh Parsley (23p)

 

Dressing

2 Tbsp Plain Yoghurt (4p)

1 Tsp Garlic Powder (2p)

1 Tbsp Lemon Juice (5p)

1 Tsp Honey (2p)

1 Tbsp Olive Oil (5p)

A Pinch of Salt & Pepper

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RECIPE

For the Falafel you’ll need a baking tray and a blender. Pre Heat the oven to 200 Degrees Celsius.

  1. Dice the onion and roughly chop the parsley. Put everything except the egg, flour and half of the olive oil into the blender. Blend until it’s thoroughly mixed and even but not too thin.
  2. Empty into a bowl and add the egg and flour. Combine the lot. Shape into balls or patties. Pop them all on the baking tray with a splash of olive oil to stop them sticking. Cook in the oven for 20 minutes, flip after 10.
  3. Put the leaves in a salad bowl, halve the cherry tomatoes, slice the radish and cucumber and finely chop the parsley. Combine the lot in the salad bowl.
  4. Whisk together all of the dressing ingredients.
  5. Take out the falafel, place evenly over the salad and drizzle over your dressing. VOILA!
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