A plate topped with slices of green cucumber and golden falafels

Cucumber kefir and falafel salad

  • serves 3
  • Easy

Drizzle your 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!

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Ingredients

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

DRESSING

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

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.

How about making your own falafels instead?

Vegan Falafel Recipe with Carrot

Nutritional Information

  • Kcals 360
  • Fat 24.4g
  • Saturates 4.4g
  • Carbs 23g
  • Sugars 3.9g
  • Fibre 2.1g
  • Protein 11.1g
  • Salt 0.5g
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