Homemade Falafel With Middle Eastern Chopped Salad

Name: Homemade Falafel With Middle Eastern Chopped Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 cans (540 mL ea.) chick peas, rinsed and drained; 6 Tbsp. (90 mL) chopped fresh parsley leaves, divided; 1 package Knorr® Vegetable Dry Soup Mix; 1 egg; 1 tsp. (5 mL) ground cumin; 2 medium tomatoes, chopped (about 1-1/2 cups/375 mL); 1 small cucumber, chopped (about 1-1/2 cups/375 mL); 7 Tbsp. (105 mL) oil, divided; 1 Tbsp. (15 mL) fresh lemon juice

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15 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

2 cans (540 mL ea.) chick peas, rinsed and drained
6 Tbsp. (90 mL) chopped fresh parsley leaves, divided
1 package Knorr® Vegetable Dry Soup Mix
1 egg
1 tsp. (5 mL) ground cumin
2 medium tomatoes, chopped (about 1-1/2 cups/375 mL)
1 small cucumber, chopped (about 1-1/2 cups/375 mL)
7 Tbsp. (105 mL) oil, divided
1 Tbsp. (15 mL) fresh lemon juice

Mash chickpeas in large bowl with potato masher until no large pieces are left. (Chick peas should not be smooth like hummus). Stir in 2 tablespoons (30 mL) parsley, Knorr® Vegetable Dry Soup Mix, egg and cumin. Cover and chill 30 minutes.
Meanwhile, combine tomatoes, cucumber, remaining 1/4 cup (60 mL) parsley, 1 tablespoon (15 mL) oil and lemon juice in medium bowl. Season to taste, if desired, with salt and pepper.
Shape chick pea mixture into 24 (2 inch/5 cm X 1/2-inch/1.5 cm thick)patties. Heat 2 tablespoons (30 mL) oil in large nonstick skillet over medium-high heat and cook 8 patties, gently turning once, until golden brown, about 5 minutes. Repeat twice using 2 tablespoons Oil (30 mL) per batch. Serve salad and falafel, if desired, with warm whole wheat pita bread and tzaziki sauce.