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Moroccan Falafel Salad

Moroccan Falafel Salad

A tasty Moroccan inspired salad with pomegranate, mint & smoky hummus.

Course Main Course, Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Chrissy Fortune

Ingredients

  • 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

Smoky Chickpeas

  • 1 Tin Chickpeas, drained
  • 1 Medium Red onion
  • 1 Tsbp Tomato passatta
  • 1 Tsp Smoked paprika
  • 1 Tsp Olive oil
  • Salt and pepper

Salad Toppings

  • 1 Handful Cherry tomatoes
  • 2 Tbsp Pomegranate seeds
  • 2 Tbsp Sweetcorn
  • 1 Tbsp Fresh herbs
  • 1 Tbsp Smoked hummus

Instructions

  1. Heat up your grill and set the falafels under it to heat through.

  2. 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.

  3. 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.

  4. 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.