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Falafel Salad Bowl

Falafel Salad Bowl


I’m currently crazy about hummus, and falafel and anything that contains either or both. As a rule of thumb I try and stay away from bread, especially wheat, so having the falafel experience without the pitta works just fine for me. This is light, and quick to put together and perfect for lunch on a hot day or an early dinner eaten outside

imageFor the Falafel

  • 1 tin of chickpeas drained
  • 4 tablespoons of chickpea flour
  • 1 tablespoon almond meal
  • 1 tablespoon coconut powder
  • 2 teaspoons garlic
  • 1 shallot roughly chopped
  • a handful of chopped corriander
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • black sesame seeds to sprinkle over (optional)

In a food processor grind the chickpeas and shallot until they have formed a smooth paste. Turn out into a bowl and add in all the other ingredients (except sesame seeds) and mix well. You should be left with a slightly sticky dough. If it’s too wet you can add some more chickpea flour.

Line a baking tray with some foil and grease lightly. Then form small balls of the chickpea mixture and place on the baking tray. Sprinkle over with sesame seeds if using. Bake in the oven at 150 degrees C for 20 minutes and then turn over. Continue to bake for another 20 minutes on this side – they should be firm to the touch and crispy around the edges. Allow to cool. image

For beetroot hummus

  • 1/2 can of chickpeas drained
  • 1 small beetroot peeled and chopped
  • 1 tablespoon Greek yoghurt
  • 1 teaspoon lemon juice
  • 1 teaspoon tahini
  • 1 teaspoon garlic

salt and pepper to taste   mix all the ingredients in a food processor and blitz for 2 to 3 minutes until smooth. Set aside until ready to assemble salad

For the tahini dressing

  • 1 tablespoon Tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • pinch of sea salt

mix all the ingredients well in a small bowl until the dressing is smooth and slightly runny

To make the salad bowl i used the falafel, hummus, tahini dressing, some green salad, spiralized carrots and some chili sauce and sprinkled over some coriander to finish.

About the author

Meera Vadgama

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