Falafel Salad Bowl

recipe

• 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!