Alex Lau
This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.
Recipe information
Yield
2 Servings
Ingredients
1 15-oz. can chickpeas, drained, rinsed, patted dry
3 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
½ teaspoon ground cumin
Kosher salt, freshly ground pepper
Pita wedges and English hothouse cucumber slices (for serving)
Preparation
Mash about three-quarters of the chickpeas with a fork in a medium bowl. Stir in oil, cilantro, parsley, lemon juice, and cumin. Season with salt and pepper. Serve with pita wedges and cucumber.
