Ingredients

  • 3 packed cups baby arugula
  • 6 cherry tomatoes, halved
  • 1 cup canned chickpeas, rinsed, drained and patted dry
  • 1 cucumber, Blade C, noodles trimmed
  • 1 egg, beaten
  • 1 garlic clove, finely minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • zest and juice of 1 small lemon
  • 1 tablespoon freshly chopped mint
  • 3 tablespoons olive oil + more for coating a cast iron skillet
  • 2 tablespoons chopped parsley
  • 1/3 cup chopped red onion
  • 1 tablespoon red wine vinegar
  • salt and pepper, to taste
  • 3 tablespoons tahini
  • 1/4 cup water

Ready In 40 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Preheat the oven to 400 degrees.In a food processor, combine all of the ingredients for the falafel except for the additional oil for coating the cast iron skillet (later step). Process until no longer chunky, about 1 minute.
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  • Length: 1 minutes

Step 2

  • Place into a mixing bowl and add in the egg. Toss to combine thoroughly.Scoop out enough of the mixture to make 6 large golf ball sized falafel balls and then shape them into patties by setting them down and pressing down to slightly flatten. Set aside.
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Step 3

  • Place the falafel in a cast iron skillet coated lightly with olive oil (about 1 tablespoon.)
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Step 4

  • Bake for 12-15 minutes and then flip over and bake another 15 minutes or until the falafel is lightly browned on both sides.While the falafel is baking, prepare the dressing and cucumber salad.
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  • EQUIPMENT:
  • Length: 30 minutes

Step 5

  • Place all of the ingredients for the dressing into a bowl and whisk together. Set aside. For the salad, pat dry the cucumber noodles to remove all excess moisture and then combine in a large mixing bowl with the arugula. Toss to combine and divide onto two plates. Set aside.When the falafel is done baking, divide equally among the salad plates and drizzle with dressing.
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Step 6

  • Garnish with cherry tomatoes.
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