Quick falafel with cucumber & herb salad (gluten-free)

These gluten-free falafel are best served with fresh cucumber salad and a dollop of hummus.

Recipe «Quick falafel with cucumber & herb salad (gluten-free)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g canned chickpeas, 1 tbsp tahini paste*, 1 cup flat-leaf parsley leaves, 2 garlic cloves, 1 tsp ground cumin , 1 egg, Vegetable oil for deep-frying, Hummus, to serve , 2 Lebanese cucumbers, halved, sliced, 1/2 cup whole mint leaves, 1/2 small red onion, thinly sliced, 1 long red chilli, seeds removed, thinly sliced, 1 tbsp red wine vinegar, 1 tbsp olive oil.

Ingredients:

• 800g canned chickpeas 
• 1 tbsp tahini paste* 
• 1 cup flat-leaf parsley leaves 
• 2 garlic cloves 
• 1 tsp ground cumin 
• 1 egg 
• Vegetable oil for deep-frying 
• Hummus, to serve 
• 2 Lebanese cucumbers, halved, sliced 
• 1/2 cup whole mint leaves 
• 1/2 small red onion, thinly sliced 
• 1 long red chilli, seeds removed, thinly sliced 
• 1 tbsp red wine vinegar 
• 1 tbsp olive oil 

Instructions

1. Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.
2. Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.
3. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.