Falafel Salad Bowl

Step 1

In a bowl, mix the semolina with the same amount of boiling water. Cover the container and let it rise for 5 minutes. Then let cool.

Step 2

Meanwhile, wash and dice the cucumber.

Step 3

Peel and finely chop the onion. Set half aside.

Step 4

Wash, remove the leaves and chop the herbs. Set half aside.

Step 5

Drain the chickpeas.

Step 6

In a blender bowl or a salad bowl, add the well-drained chickpeas, half the onion, half the herbs and the flour. Add salt and pepper and a little cumin if you like. Add the grated or minced garlic.

Step 7

Blend in short bursts to obtain a fairly granular purée.

Step 8

Use your hands to form small balls.

Step 9

Heat a frying pan with a good drizzle of oil and brown the falafels on each side for 5 min on medium heat. (You can also put them in the oven for 20 minutes at 190°C).

Step 10

Set aside on paper towels and keep warm.

Step 11

When the semolina has cooled, add the diced cucumber, the remaining onion and the remaining chopped herbs.

Step 12

Add the juice of the lemon and a drizzle of olive oil. Add salt and pepper and mix.

Step 13

In a bowl, add the Greek yogurt, salt and pepper, add a dash of olive oil and mix.

Step 14

In a plate, add the semolina, the golden falafels and a tablespoon of yoghurt sauce, salt and pepper. Add some fresh herbs and a slice of lemon if you wish and it's ready!