Easy Falafel Salad Bowl
853kcal
Ingredients
- 6 falafels homemade recipe
- 4 tablespoon hummus
- 2 cups shirazi salad diced cucumber, tomato, and parsley
- 4 tablespoon feta cubes
- 4 tablespoon kalamata olives
- 1 cup pickled cabbage and carrots
- ½ sliced red onion
- 2 pitta breads cut and toasted into chips
Dressing
- 4 tablespoon tahini
- 3 tablespoon water
- 2 garlic clove minced
- ½ lemon juice
Method
- Make your falafel (this salad is best served when they’re warm!).6 falafels
- Brush your pitta with a little olive oil and then pop it under the grill for 2-3 minutes until crispy but not burnt.2 pitta breads
- Meanwhile, make the dressing by combining the minced garlic, tahini, water, and lemon juice. Add more water for a looser consistency.4 tablespoon tahini, 2 garlic clove, ½ lemon, 3 tablespoon water
- To your bowl, add the hummus, shirazi salad, olives, pickled cabbage, red onion, and cubed feta.4 tablespoon hummus, 2 cups shirazi salad, 4 tablespoon kalamata olives, 1 cup pickled cabbage and carrots, ½ sliced red onion, 4 tablespoon feta cubes
- Add the warm falafels and the toasted pitta, and then drizzle over the tahini dressing to finish.
Nutrition
Serving1gCalories853kcalCarbohydrates76gProtein22gFat54gSaturated Fat8gPolyunsaturated Fat43gCholesterol17mgSodium1120mgFiber12gSugar7g
Notes
Store your ingredients separately for up to 3 days in the fridge. Reheat your falafels in the oven or air fryer to keep them crisp.
Dressing: Store in a sealed jar in the fridge for up to a week.