Falafel and Cucumber-Tomato Salad

Last night, I made a cucumber-tomato salad and some falafel for dinner. We had a bunch of cucumbers and more tomatoes than you could shake a stick at -- so what better way to use some of those veggies up? And who doesn't love falafel?


For the cucumber-tomato salad, I used a bunch of CSA veggies: three small cucumbers (probably about two average sized cucumbers), one and a half giant tomatoes, and two small onions. The onions were chopped up and lightly cooked with some garlic before mixing with the other chopped veggies, for the same reasons as the last time I made a cucumber salad.

Since there was more of a middle eastern vibe to this meal, I wanted a hint of mint in the salad -- but I had no fresh mint. Instead, I made a small cup of mint tea and used that as the liquid when I cooked up the onions and garlic, letting it completely cook in. The veggies were tossed with a bit of lemon juice, a bit of lime juice, and a bit of olive oil -- then they just sat together in the refrigerator, letting their flavors mingle until it was ready to be served!

Falafel is another one of those quick and easy meals. I baked them this time, since we were bringing dinner over to the home of our friends who are moving out -- and their entire apartment is in boxes. Much easier to throw a tray in the oven than make a mess with the stove! Ahead of time, I mixed two cans of chick peas with few splashes of lemon juice and a variety of spices -- some cayenne pepper, onion powder, garlic powder, turmeric, and salt; this mixture was mashed all together with a fork, then I added a bit of chickpea flour to help bind the falafel balls together.

I made fourteen moderately-sized falafel balls in total, brushing them with a bit of olive oil on both sides before putting them in the oven. I had never baked falafel before, so I cooked them for the first 10 minutes on 350 before realizing the oven needed to be much hotter if I wanted the falafel to get crispy; the last 25 minutes were cooked at 400. Halfway through the baking time, I flipped the falafel over and made sure they still had a bit of oil brushed over them to keep from drying out.

They were delicious! The whole meal is easy to make -- and you can make it all ahead, heating up the falafel when you're ready to eat. The warm falafel coupled with the cold salad is a really great contrast, and the spices of the falafel are balanced nicely by the crisp coolness of the vegetables in the salad. Definitely a great meal for a summer night!