Falafel Salad with Sakura Cress®

Source: Grown


(for 4 persons)

  • 1 cucumber
  • 2 tomatoes
  • 100g butter lettuce
  • 1 cup of Sakura Cress®
  • 1 cup Ghoa Cress®
  • 300g chickpeas (drained)
  • 1 red onion
  • 1 large egg
  • 70g of flour
  • 1.5 t cumin powder
  • 2 tsp chile flakes
  • 120g of Greek yogurt
  • 1 bunch of mint
  • 1 bunch of parsley
  • 2 cloves of garlic
  • grater of 1 lemon
  • juice of ½ lemon
  • 200g sunflower oil



Wash and cut the cucumber, the tomatoes and the field or butter lettuce into coarse pieces and mix everything in a bowl.


Let the chickpeas drain and then dry them for a short while. Peel the onion and 1 clove of garlic and finely chop. Take a handful of parsley and cut it small.

Put the chickpeas, onion, garlic, 1.5 tbsp cumin, 2tl chili flakes, a handful of parsley, half cup Ghoa Cress®, grater of 1/2 lemon and the egg in the food processor or mincer. Chop the whole into a coarse but malleable mixture.

Mix the flour through the falafel mixture until it is well kneadable. Knead the falafel mixture balls (or slices) and cover the outside with breadcrumbs.

Put a pan over high heat and add a generous layer of sunflower oil (The falafel must float in the oil and do not touch the bottom of the pan). Heat the oil until it starts to bubble a little (about 160 degrees) and fry the falafel until golden brown (about 6 minutes). Let the falafel drain and cool on a plate covered with a kitchen paper.


Fill a dish with about 120 ml of Greek yoghurt and grate 1/2 of garlic in it. Then add the juice and grater of ½ lemon to the yogurt. Chop +/- 8 mint leaves and then add them to the sauce. Season the fresh sauce with salt and pepper and stir well.

Grab a plate or bowl and put a bed of lettuce, tomato and cucumber and ¾ of the Sakura Cress®. Then put the golden brown falafel on the lettuce. Finish with a generous amount of the fresh sauce and garnish with the remaining Sakura and Ghoa Cress and a few leaves of mint.


Bron: Grown

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