Spicy Falafel Salad

by Holly Adelaide



Good for:



20 mins prep
30 mins cook


For the falafels

  • 2 cans chickpeas (400g), drained and rinsed
  • 1 onion, finely diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 4 tbsp lemon juice
  • 4 tbsp water
  • 4 tbsp flour (wholemeal/spelt/brown rice/buckwheat)
  • 4 large handfuls of fresh parsley, stalks removed
  • 4 handfuls fresh mint leaves
For the salad

  • 2 bags mixed leaf salad
  • 1 cucumber, sliced and cut into small wedges
  • 4 large handfuls cherry tomatoes, halved
  • 1 large tub (250g) pomegranate seeds

For the dressing

  • 4 tbsp tahini
  • 1-2 tbsp lemon juice
  • 8 tbsp hot water, add more or less to achieve desired consistency

To serve:

  • Sprinkle of chilli flakes (optional)

Step by Step Instructions

Step 1

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit), and line a baking tray with some parchment paper.

Step 2

Add the diced onion to a frying pan and sauté in a drizzle of water until translucent.

Step 3

Add the onion, chickpeas and fresh herbs to a large food processor.

Step 4

Add in the spices and lemon juice. Pulse until just combined.

Step 5

Now add in the water and flour and process again for a few seconds.

Step 6

Scoop the falafel mixture out of the food processor and use slightly damp hands to form into balls (this recipe should make approximately 20 golf ball sized falafel).

Step 7

Place the falafels onto the baking tray and put into the oven for about 25-30 minutes until crispy and slightly browned on the outside.

Step 8

Meanwhile, add the salad leaves, chopped cucumber and tomatoes to your bowls.

Step 9

Put 4 tbsp tahini in a small jug and add in the lemon juice. Gradually add in the hot water whilst mixing the dressing- if you prefer a thicker dressing add less water, or if you would like a lighter dressing, add more water until you reach desired consistency.

Step 10

Once cooked, carefully remove the falafels from the oven and divide equally.

Step 11

Sprinkle over the pomegranate seeds.

Step 12

Pour over your dressing and top with some optional chilli flakes and a drizzle of lemon juice.


If you prefer your tomatoes cooked, add them in for the last 10 minutes of cooking time.

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