Falafel Salad with Cucumber Dill Dressing

  • Servings: 2


Cucumber-Dilll Dressing:

1 cup plain whole milk yogurt
1/2 English cucumber, grated
1 teaspoon dried dill, or 2 teaspoons fresh dill, chopped
salt and pepper to taste
juice of half a lemon

For Falafel:

2 cups chickpeas, soaked and cooked until tender (OR a 15 oz can of chickpeas, drained and rinsed)
1 onion, finely chopped
1/4 cup fresh cilantro, finely chopped
2 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon black pepper, or more to taste
1/8 teaspoon cayenne pepper
juice of half a lemon
2 tablespoons olive oil
3/4 cup panko bread crumbs
olive oil for frying (not extra virgin)

For Salad:

1 head of romaine lettuce, chopped
½ cucumber, sliced
2 oz feta cheese, crumbled