I love falafels and I love words. So, being a pretty curious human, I did a bit of research into what falafel actually means. Turns out it comes from the Aramaic (a language spoken in the Middle East) word, ‘pilpāl’, meaning ‘small round thing’. How cute!

I also love turmeric so, it seemed only natural to make turmeric falafel.

Adding a pinch of turmeric to foods is a simple way to add colour and flavour to meals and will totally transform dish (check out my Golden Eggs). It’s also one of the most well researched spices and has been found to help everything from easing insomnia and depression to preventing Alzheimer’s and certain cancers.

These falafel are so simple to make – just whizz everything in a blender and bake them until golden and crispy. Serve them with a simple leafy salad, a flatbread, and a good drizzle of Lemon Tahini Dressing and you’ve got yourself a delicious lunch!

I hope you LOVE this salad as much as I do. It is:

Nourishing
Slightly spicy
Super flavourful
Protein packed
Nutrient rich
Hearty
So delicious

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!


Print Recipe
Turmeric Falafel Salad
Packed full of nutrients and bursting with flavour, this falafel salad transforms the humble chickpea into a taste sensation!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the salad
Instructions
  1. Pre-heat an oven to 180C and make the falafel by placing all ingredients (except the flour) in a food processor and blend until crumbly.
  2. Add the flour one tablespoon at a time until you can mould the mixture with your hands without it being too sticky (you might not need any flour at all if the mixture seems fairly crumbly - it depends on the brand of chickpeas).
  3. Roll a tablespoon (about 30g) of mixture at a time into balls and place on a baking tray. Bake for 15-20 minutes until crispy and golden.
  4. While the falafel are cooking make the salad by combining the cucumber, cherry tomatoes and fresh coriander and toss to mix well.
  5. Divide the salad between two bowls or lunchboxes, top with falafel and drizzle over some Lemon Tahini dressing just before serving.