Feta and Pea Falafel Salad with Tahini Dressing

, from Issue #40. August, 2015
Photography by Aaron McLean.
Feta and Pea Falafel Salad with Tahini Dressing

Homemade feta and pea falafel served in a bean, zesty onion, and tomato salad.

Serves: 4–6


1 cup frozen peas
1 x 400 gram tin cooked chickpeas, drained and rinsed
1 egg
1 teaspoon each ground coriander and cumin
½ cup packed coriander
1 cup fresh, soft white breadcrumbs
2 spring onions, finely chopped
100 grams firm feta, crumbled
sea salt and freshly ground pepper

300 grams round green beans
½ red onion, very thinly sliced
2 tablespoons lemon juice
2 Lebanese cucumbers, cut into long shards
200 grams mixed tomatoes, roughly chopped
handful coriander leaves

¼ cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sesame oil
3 tablespoons water
1 clove garlic, crushed
¼ cup coriander leaves, finely chopped

To cook
vegetable oil
¼ cup sesame seeds



Falafel: Cover the peas with boiling water and leave for 2 minutes. Drain well and place in a food processor with the chickpeas, egg, spices, coriander and breadcrumbs. Pulse until it forms a coarse paste. Tip into a bowl and stir in the spring onions and feta. Season well.

Refrigerate for at least 30 minutes until firm.

Salad: Cook the beans in boiling salted water until crisp tender. Drain and refresh under cold water. Dry with kitchen towels.

Soak the onion in the lemon juice for 15 minutes until bright pink.

Dressing: Whisk the ingredients in a bowl and season, adding more lemon juice if needed.

To cook: Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat a little oil in a sauté pan and cook the falafel for 1-2 minutes each side, turning carefully as the mixture is quite soft. Drain on kitchen towels.

To assemble: Drain the onions. Arrange the beans, red onion, cucumber and tomatoes on serving plates then top with the falafel. Drizzle with the dressing and scatter with coriander. Serve with chargrilled bread.