When the clock strikes midday I love a tasty but quick & easy lunch to fill me up and this Moroccan falafel salad definitely ticks the box.
It’s basically been cobbled together with ingredients I had left in the fridge, yet it tastes lush and was quick to throw together. Using up fresh pomegranate and mint sauce has given this dish a lovely moroccan element and pairs perfectly with the falafel.
Worth noting, this recipe is for a quick lunch and as such I haven’t made the falafel myself. I usually make a whole batch and freeze them so they are to hand whenever I want. On this occasion though these ones came straight from a Costco shop, forgive me!
Moroccan Inspired Side Dishes
The sides can be made on their own or enjoyed with lots of other salad ‘buddha bowl’ type recipes. I’ve used up a tin of chick peas which are infused with fragrant red onion and smoky paprika. For a bit of greenery I’ve mixed in a minty shredded courgette ‘slaw’. Top with whatever you have in your refrigerator – in my case I had fresh pomegranate and sweetcorn. These two complement eachother and give this moroccan falafel salad some authenticity!
Another great thing about my lunch? It’s totally VEGAN. I’m not even a vegan but sometimes I’ll put together a meal and it is only half way through munching I will realise it has no animal produce, added bonus right?
Moroccan Falafel Salad
A tasty Moroccan inspired salad with pomegranate, mint & smoky hummus.
- 6 Falafels
Minty Courgette 'Slaw'
- 1 Courgette, shredded
- 2 Gherkins, chopped
- 1 Stick Celery, chopped
- 1 Tbsp Soya yoghurt
- 1 Tsp Mint sauce
- Salt & pepper
- 1 Tin Chickpeas, drained
- 1 Medium Red onion
- 1 Tsbp Tomato passatta
- 1 Tsp Smoked paprika
- 1 Tsp Olive oil
- Salt and pepper
- 1 Handful Cherry tomatoes
- 2 Tbsp Pomegranate seeds
- 2 Tbsp Sweetcorn
- 1 Tbsp Fresh herbs
- 1 Tbsp Smoked hummus
Heat up your grill and set the falafels under it to heat through.
Whilst the falafels are warming you can start making the chick peas. Heat the oil in a pan on a medium heat and chop the red onion into small chunks. Add the onion to the hot pan and leave to cook for 2-3 minutes. Drain the chick peas and add in with the onion. Then add in the tomato passatta and smoked paprika. Leave to cook through for a further 3-5 minutes. Season with salt and pepper.
Next, the minty courgette slaw, shred your courgette and put in a bowl. Chop the gherkins and celery into small chunks and mix all together with the courgette. Add the yoghurt and mint sauce and give a good stir. If you have any of the herbs from the gherkins pickling juice you can add this in too. Season with salt and pepper to taste.
Check on the falafels and when they are nice and hot you are ready to serve. Dish up the chick peas and slaw in a bowl, add a generous dollop of hummus and add the hot falafels. Sprinkle with the sweetcorn, pomegranate and your choice of fresh chopped herbs.
So if you’re thinking that another meal deal lunch or plain ol’ sandwich is just not gonna hit the spot, why not change it up and give this Moroccan falafel salad a try? You could double up the ingredients and then would even have a enough for the next day. It’s healthy, filling and perfect to eat now that the sun has started shining down on us. A great one if you’ve got some vegan buddies to cater for too.