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.
Nutritional Information
- Kcals 360
- Fat 24.4g
- Saturates 4.4g
- Carbs 23g
- Sugars 3.9g
- Fibre 2.1g
- Protein 11.1g
- Salt 0.5g