These falafels make for a wonderful vegetarian dish. Photo / Babiche Martens

No-Fuss Falafels With Tamarind Dressing & Buckwheat Salad

A crisp vegetarian salad with the perfect amount of sweet-sour sharpness

Tamarind has a unique flavour; it’s slightly tangy and a little sour but adding some sugar takes the edge off. It is a great base to dressings.

Serves 4

Tamarind Dressing
2 Tbsp tamarind pulp
1 clove garlic, crushed
Zest and juice of ½ lemon
2 tsp grated ginger
1 Tbsp brown sugar
1 tsp fish sauce
1 tsp sesame oil

Oil, for frying
400g tin chickpeas, drained
1 clove garlic
1 tsp ground cumin
2 Tbsp chickpea flour (or plain)
½ cup chopped parsley
¼ cup chopped coriander
½ tsp salt

1 cos lettuce, shredded
1 avocado, chopped
1 cup mung beans
1 cup cooked buckwheat

1. Firstly, make the dressing. In a jar combine the tamarind, garlic, lemon, ginger, sugar, fish sauce and sesame oil, shaking well.

2. For the falafels, place the chickpeas, garlic, cumin, flour, parsley, coriander and salt into a food processor, blending until it sticks together. Roll into walnut-sized balls, then push down slightly to flatten.

3. Heat the oil in a frying pan to a medium heat. Cook the falafels for a couple of minutes each side until golden. Remove.

4. To finish, combine the salad ingredients in a large bowl. Add half the dressing, falafels and toss through. Serve with extra dressing on the side.

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New Zealand Herald

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