Falafel Salad
Bursting with colour and crunch, this easy falafel salad is perfect for a quick, wholesome meal. It’s a tasty and flavoursome twist on a classic.
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Ingredients
FOR THE FALAFELS:
- 200 g dry chickpeas, picked over and rinsed
- 150 g frozen peas slightly thawed
- 10 g roughly chopped fresh basil
- 10 g roughly chopped fresh dill
- 10 g roughly chopped fresh mint leaves
- 10 g roughly chopped fresh parsley leaves
- 60 g finely diced onions
- 4 garlic cloves roughly chopped
- 2 Tbsp chickpea flour
- 1 Tbsp olive oil
- 1 tsp salt
- 2 tsp garam masala
- 60 ml olive oil
FOR THE TZATZIKI:
- 250 g Greek yoghurt of choice
- 1 garlic clove grated
- 2 Tbsp chopped fresh dill plus more for garnish if desired
- 2 Tbsp chopped fresh mint plus more for garnish if desired
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- 200 g cucumber
- Extra-virgin olive oil for drizzling
FOR THE SALAD BOWLS:
- salad leaves
- cherry tomatoes halved
- radishes sliced
- 1 small carrot grated
- 1 handful Kalamata olives
- 3 pitta breads
- 1/2 small red onion sliced
Instructions
TO MAKE THE FALAFELS:
- Soak the chickpeas overnight in plenty of cold water.200 g dry chickpeas, picked over and rinsed
- The next day, drain and rinse well.
- Place the chickpeas in a food processor.
- Add the peas, herbs, onions, garlic, chickpea flour, 1 tablespoon of oil, salt, and garam masala.150 g frozen peas, 10 g roughly chopped fresh basil, 10 g roughly chopped fresh dill, 10 g roughly chopped fresh mint leaves, 10 g roughly chopped fresh parsley leaves, 60 g finely diced onions, 4 garlic cloves, 2 Tbsp chickpea flour, 1 tsp salt, 2 tsp garam masala, 1 Tbsp olive oil
- Pulse until the mixture is smooth and the ingredients are well blended.
- Leave the falafel mixture in the fridge to rest for 1 hour.
- When you are ready to bake the falafel, preheat the oven to 200°C (400°F).
- Pour 60ml (US ¼ cup) of oil onto a rimmed baking sheet, making sure it is coated all over.60 ml olive oil
- Working with 2 tablespoons at a time, shape the falafel mixture into small balls and place them, not touching, on the oiled baking sheet.
- Bake until golden all over, about 30 minutes, carefully flipping the falafel over with a spatula after 15 minutes so they cook evenly.
TO MAKE THE TZATZIKI:
- Put the yoghurt in a medium bowl.250 g Greek yoghurt
- Stir in the garlic, dill, mint, lemon juice, and salt.1 garlic clove, 2 Tbsp chopped fresh dill, 2 Tbsp chopped fresh mint, 1 Tbsp fresh lemon juice, ¼ tsp salt
- Using the coarse side of a cheese grater, grate the cucumber. Squeeze the shredded cucumber with your hands to extract any excess water.200 g cucumber
- Mix the cucumber with the yoghurt mixture until well combined. Transfer to a serving bowl.
- Top with a drizzle of extra-virgin olive oil and, if desired, a bit of fresh dill and/or mint.Extra-virgin olive oil
- Store leftovers in an airtight container in the fridge for up to 3 days.
TO BUILD THE SALAD:
- Arrange the salad leaves in serving bowls.salad leaves
- Top with tomatoes, radishes, red onion, carrot, and olives.cherry tomatoes, radishes, 1 small carrot, 1 handful Kalamata olives, 1/2 small red onion
- Add 4 falafels to each bowl, and serve with pitta bread and tzatziki on the side.3 pitta breads
Nutrition
Serving: 1servingCalories: 434kcalCarbohydrates: 43gProtein: 20gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 3mgSodium: 779mgPotassium: 737mgFiber: 12gSugar: 11gVitamin A: 361IUVitamin C: 21mgCalcium: 148mgIron: 4mg