Our quick falafel salad is a hearty side dish. Add more
vegetables and pita wedges to make it a meal.
1 19 oz (540 ml) can
chickpeas, rinsed and drained
1/2 small onion, chopped
2 garlic cloves, peeled
1/4 cup (60 ml) fresh cilantro
1 tsp ( 5 ml) cumin
pinch dried chili flakes
1/4 cup (60 ml) whole wheat
1/2 tsp ( 2 ml) baking powder
canola oil, for cooking
12 cups romaine lettuce,
chopped or spring greens
4 tomatoes, sliced
In a food processor or blender,
pulse chickpeas, onion, garlic,
cilantro, cumin and chili flakes
until combined but still chunky.
Add flour and baking powder
and pulse until mixture is soft
and rolls without sticking; add
another spoonful of flour, if
Roll into 2-inch balls and
flatten into patties. Set a pan
over medium-high heat, add
a drizzle of oil and without
crowding, cook until golden
on both sides. Drain and serve
over salad with tahini dressing.
Check your pulses
The United Nations has declared 2016 the International Year of the Pulse.
And it’s worth celebrating. Pulses are high in fibre, low in fat and full of
vitamins, minerals and protein. Pulses are the seeds of legume plants—
black beans, kidney beans, green peas, chickpeas and lentils—and they are
plentiful in Canada. The country’s pulse fields are about the size of Denmark.
WRITTEN BY JULIE VAN ROSENDAAL
PHOTOGRAPHED BY SALT FOOD PHOTOGRAPHY