Olive Magazine
A plate topped with slices of green cucumber and golden falafels

Cucumber kefir and falafel salad

Published: January 14, 2020 at 11:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

Drizzle falafel, avocado and cucumber salad with a kefir, lime, garlic, dill and mint dressing. It's a great way to use up any leftover homemade kefir!

  • Vegetarian
Nutrition:
NutrientUnit
kcal360
fat24.4g
saturates4.4g
carbs23g
sugars3.9g
fibre2.1g
protein11.1g
salt0.5g
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Make this cucumber kefir and falafel salad then check out our falafel burgers, homemade falafel and Syrian falafel.

Ingredients

  • 10-12 ready-made falafels
  • 1 medium cucumber
  • 1 echalion or 2 round, thinly sliced shallots
  • ½ avocado
  • to serve pittas, warmed

DRESSING

  • 150ml kefir
  • 2 limes, juiced
  • ½ a clove, crushed garlic
  • 2 tbsp extra-virgin olive oil
  • ¼ tsp caster sugar
  • chopped to make 1 tbsp, plus extra to serve dil
  • ½ a small bunch, leaves picked and chopped, plus extra to serve mint

Method

  • STEP 1

    Cook the falafels following pack instructions. While they bake, whisk together all the dressing ingredients with some seasoning in a large bowl. Halve the cucumber lengthways, then use a small teaspoon to scrape out the watery seeds from the middle. Discard – or they’re good as a garnish for cold water. Slice both halves into moon-shaped slices and tip into the dressing with the sliced shallot. Toss together.

  • STEP 2

    When the falafels are ready, divide the salad between plates and scatter over a little more mint and dill. Stone and dice the avocado and scatter over, followed by some black pepper and the falafels. Eat with warm pittas, if you like.

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