Falafel Salad

Try this amazing falafel recipe! It’s flavourful and packs a nutritious punch. Seasoned with garlic, cumin, and parsley, it is fresh and aromatic. This is the perfect dish if you’re in the mood for a Moroccan meal.

  • Prep: 20 min
  • Cooking: 10 min
Yields 4
falafel salad

Ingredients

  • Falafel
  • 1/4 cup (60 mL) whole-wheat couscous
  • 1/2 cup (125 mL) boiling water
  • 1 cup (250 mL) canned chickpeas rinsed and drained
  • 3 tbsp (45 mL) all-purpose flour
  • 3/4 cup (175 mL) crumbled Feta cheese
  • 1/4 cup (60 mL) sliced green onions
  • 1/2 cup (125 mL) shredded zucchini
  • 1/2 cup (125 mL) shredded carrots
  • 2 tbsp (30 mL) fresh parsley
  • 2 cloves of garlic
  • 1 tsp (5 mL) cumin
  • 1/4 tsp (1 mL) cayenne pepper
  • 1 tsp (5 mL) vegetable oil
  • 8 cups (2 L) fresh greens
  • Tzatziki
  • 1 cup (250 mL) plain Greek yogurt
  • 1/4 cup (60 mL) grated cucumber seeded and drained
  • 2 cloves of garlic minced
  • 2 tsp (10 mL) dried dill
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 2 tsp (10 mL) lemon zest
  • Assembly
  • 1/4 cup (60 mL) pickled turnips
  • 1/4 cup (60 mL) diced cucumbers
  • 1/4 cup (60 mL) diced red peppers
  • 2 pieces of whole-wheat pita bread sliced in half

Preparation

In a small bowl, mix together whole wheat couscous and boiling water. Allow to sit for 5 minutes.

In a food processor, blend together chickpeas, flour, Feta cheese, green onions, zucchini, carrots, parsley, garlic, cumin, cayenne pepper and whole-wheat couscous until a coarse blend is formed.

Take ¼ cup (60 mL) of the chickpea blend in hand and squeeze it together, forming into ½ inch thick patties and setting aside. Form eight patties in total.

Heat oil in a large non-stick skillet over medium heat. Pan fry the falafels for 2 minutes on each side or until golden brown.

Tzatziki Sauce:

In a medium sized bowl, whisk together yogurt, cucumber, garlic, dill, salt, black pepper and lemon zest.

Toss greens in ¼ cup (60 mL) of the tzatziki sauce and divide into 4 separate bowls. Top each salad with 1 tbsp (15 mL) of pickled turnips, diced cucumbers, and diced red peppers. Finish by placing two falafels on top of each salad and serve with half a slice of pita bread.

Tips

Use leftover tzatziki sauce as a dip for cut up vegetables for a perfect snack for the workweek.

If you cannot find pickled turnips, use grated carrot instead.

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Nutrition

Nutritional Information

per serving
Energy: 323 Calories
Protein: 14 g
Carbohydrate: 47 g
Fat: 9 g
Fibre: 7.8 g
Sodium: 614 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 226 mg
Selenium: 47 %
Vitamin C: 46 %
Vitamin A: 46 %
Folate: 42 %