Falafel with Cucumber Salad and Lubne


1 can chick peas, canned and drained

1 cup coriander leaves, chopped

1 tbsp cumin seeds, toasted

1-2 garlic cloves, crushed

1-2 tbsp spelt or rice flour

1-2 tsp sea salt

1 tsp white pepper

Olive oil fry

½ Lebanese cucumber, diced

½ cup fresh mint

1 tomato, diced

1 tbsp olive oil

1 tbsp lemon juice

½ -1 tsp sea salt

2 cups plain yoghurt, drained overnight in a muslin cloth over a bowl

Iceberg lettuce, shredded

1-2 pieces of Mountain Bread per person

Chilli sauce, optional



Place all of the felafel ingredients (first seven) in a processor and blitz until almost smooth. Leaves it a little chunky. The mixture should be firm enough to form into bowls, leaving it in the fridge overnight helps this.

Shape into rough diamond shapes and fry in a little olive oil until golden on both sides. Let them drain on kitchen towel.

Make a salad by tossing together the cucumber, mint, tomato, oil, lemon juice and sea salt.

To assemble, spread some lubne (drained yoghurt) on a piece of mountain bread then top some lettuce, a few pieces of felafel then salad. Roll up and eat.