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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.