• SpinneysFOOD Organic Cucumbers 2
  • Garlic cloves 3
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 80ml
  • Lemon 1
  • SpinneysFOOD Fennel Seeds 1 tbsp
  • SpinneysFOOD Crushed Chilli ¼ tsp
  • SpinneysFOOD Fine Sea Salt 1¼ tsp
  • Fava beans 400g
  • Leeks 200g
  • SpinneysFOOD Fresh Parsley A handful
  • SpinneysFOOD Fresh Coriander A handful
  • SpinneysFOOD Fine Coriander 2 tsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • SpinneysFOOD Fine Cayenne Pepper 1 tsp
  • SpinneysFOOD Pure Sunflower Oil 2L
  • Dukkah 1 tbsp

Nutrition (Per serving)

  • Calories 719
  • Fat 37g
  • Saturates 4.4g
  • Protein 29.3g
  • Carbs 74.9g
  • Sugars 10.6g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Falafel with marinated cucumber and dukkah

Arabic 40 Mins Prep · 30 Mins Cook

  1. To make the marinated cucumbers, finely slice the cucumber into rounds and place in a large bowl. Peel and finely grate 1 garlic clove into another bowl. Juice the lemon. Add in the olive oil, 4tbsp of lemon juice, fennel seeds, chilli flakes and ¼ tsp of sea salt and mix to combine. Pour the marinade over the cucumbers and place in the fridge for at least 30 minutes.
  2. Preheat a pot of oil or deep fryer to 160°C.
  3. To make the falafel, combine the fava beans, leeks, parsley, coriander, 2 garlic coves, coriander powder, cumin, cayenne pepper and 1 tsp of sea salt all the falafel ingredients in a food processor and blitz until light and creamy.
  4. Wet the palm of your hand and place 2-3 tbsp of the mixture in your hand and lightly flatten it to a thick, rounded disc.
  5. Fry the falafel in batches, flipping them every 2-3 minutes or until golden and crisp on both sides. Remove from the oil and drain, before placing it on a tray lined with paper towels to dry.
  6. Serve the falafel with the marinated cucumbers and dukkah.