Moroccan Falafel Salad
A tasty Moroccan inspired salad with pomegranate, mint & smoky hummus.
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
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Heat up your grill and set the falafels under it to heat through.
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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.
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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.
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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.