Spicy Falafel Salad
by Holly Adelaide
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
- 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
- Sprinkle of chilli flakes (optional)
Step by Step Instructions
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit), and line a baking tray with some parchment paper.
Add the diced onion to a frying pan and sauté in a drizzle of water until translucent.
Add the onion, chickpeas and fresh herbs to a large food processor.
Add in the spices and lemon juice. Pulse until just combined.
Now add in the water and flour and process again for a few seconds.
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).
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.
Meanwhile, add the salad leaves, chopped cucumber and tomatoes to your bowls.
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.
Once cooked, carefully remove the falafels from the oven and divide equally.
Sprinkle over the pomegranate seeds.
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.
Artichoke, Pine Nut & Jalapeño Dip
Artichoke, Pine Nut & Jalapeño DipBy Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 medium-sized dish, serving 2 to share. Good ForEating with crudités, as a side dish, as a tapas dish or with toasted...
Mung Bean & Lime Hummus
Mung Bean & Lime HummusBy Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 medium-sized dish, serving 2 to share. Good ForEating with crudités, as a side dish, as a tapas dish or with toasted bread.This is...
Baked Purple Potato Halves
Baked Purple Potato HalvesBy Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 medium-sized dish, serving 2 to share. Good ForAs a side dish.Living in China for several years exposed me to entirely new...