Tuna falafel and tabouleh salad
Ingredients
400g can chick peas, rinse and drained
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
2 green shallots, thinly sliced
185g can light tuna in springwater, drained
2 tbs plain flour
2 tbs chopped fresh coriander or parsley
Freshly ground black pepper to season (optional)
11/2 tbs sunflower oil
300g tub prepared tabouleh salad
1 lemon, cut into wedges
200g tub reduced-fat tzatziki dip, to serve
Method
- Process chick peas, garlic, cumin and coriander in a food processor to form a paste.
- Transfer mixture to a bowl, stir in shallots, tuna, flour and coriander. Season with pepper if desired.
- Press level tablespoons of mixture into small patties.
- Heat half the oil in a large, non-stick frypan. Add half the falafel patties. Cook over a medium-high heat for about 2 minutes on each side or until golden. Drain on paper towel. Repeat step with remaining oil and falafel patties.
- Divide tabouleh, tuna falafel and lemon wedges between 4 containers. Serve with tzatziki.
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Recipe Info
Tip: Tuna falafel patties can be cooked a day ahead. Keep refrigerated in a container.