Ingredients
- SpinneysFOOD Organic Cucumbers 2
- Garlic cloves 3
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 80ml
- Lemon 1
- SpinneysFOOD Fennel Seeds 1 tbsp
- SpinneysFOOD Crushed Chilli ¼ tsp
- SpinneysFOOD Fine Sea Salt 1¼ tsp
- Fava beans 400g
- Leeks 200g
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Fine Coriander 2 tsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Cayenne Pepper 1 tsp
- SpinneysFOOD Pure Sunflower Oil 2L
- Dukkah 1 tbsp
Nutrition (Per serving)
- Calories 719
- Fat 37g
- Saturates 4.4g
- Protein 29.3g
- Carbs 74.9g
- Sugars 10.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Falafel with marinated cucumber and dukkah
Arabic 40 Mins Prep · 30 Mins Cook
- To make the marinated cucumbers, finely slice the cucumber into rounds and place in a large bowl. Peel and finely grate 1 garlic clove into another bowl. Juice the lemon. Add in the olive oil, 4tbsp of lemon juice, fennel seeds, chilli flakes and ¼ tsp of sea salt and mix to combine. Pour the marinade over the cucumbers and place in the fridge for at least 30 minutes.
- Preheat a pot of oil or deep fryer to 160°C.
- To make the falafel, combine the fava beans, leeks, parsley, coriander, 2 garlic coves, coriander powder, cumin, cayenne pepper and 1 tsp of sea salt all the falafel ingredients in a food processor and blitz until light and creamy.
- Wet the palm of your hand and place 2-3 tbsp of the mixture in your hand and lightly flatten it to a thick, rounded disc.
- Fry the falafel in batches, flipping them every 2-3 minutes or until golden and crisp on both sides. Remove from the oil and drain, before placing it on a tray lined with paper towels to dry.
- Serve the falafel with the marinated cucumbers and dukkah.