This is an easy, fresh and tasty salad that is full of nutrients and fills you up in just the right way. It has all kinds of textures and delicious flavours and packed with leafy spinach and kale, roasted zucchini and yellow peppers, and tossed in a zesty tahini lemon dressing.
The falafels are filled with herbs and spices and lightly coated in panko crumbs and pan-fried to give them a crispy exterior. These falafels can be prepared ahead of time, and made in large batches so that you have them ready to cook at any time!
I love this salad as it is layered with all kinds of textures and delicious flavours that come together so well.
Prep: 30 Min | Cook: 40 Min | Servings: 2
Ingredients
Falafels (makes 6-8)
- 1 tin chickpeas (drained)
- 1 tbsp lemon juice
- 2 garlic cloves (peeled)
- 1 tsp ground cumin
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Small handful of fresh coriander
- 1 tbsp flour (all-purpose flour or a GF flour alternative – almond/ tapioca flour)
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2-3 tbsp olive oil for cooking
- 4 tbsp panko bread crumbs (or opt for a GF alternative)
Tahini Lemon Dressing
- 1 ½ tbsp tahini
- 2 tbsp extra virgin olive oil
- ¼ lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp agave syrup/ maple syrup
- Salt to taste
Additional Ingredients
- 4 large handfuls of spinach
- 4-5 stems of kale (slice off the stem and chop into medium pieces)
- 1 zucchini (sliced 1/2 cm thick lengthways, sliced in half)
- 1/2 yellow bell pepper/capsicum (sliced)
- 2 tbsp pumpkin seeds
Method
- For the falafel, put all the drained chickpeas in a food processor with the garlic and pulse for around 30 seconds until smooth.
- Add in the rest of the ingredients (except the flour) and pulse until everything is combined. Use a spoon to scoop down around the sides and pulse again.
- Transfer to a large bowl and stir in the flour and baking soda. Scoop around 1 heaped tbsp of the mixture and form into balls and place in a lined dish and pop into the freezer to set for 20 minutes.
- Whilst the falafels are chilling, preheat the oven to 180C. Place the zucchini flat on a lined baking tray, drizzle with olive oil and a sprinkle of salt and black pepper. Bake near the top of the oven for 30 minutes. Turning halfway through. Take out and leave to cool.
- Take the falafels out of the freezer, place panko crumbs on a plate, and roll the falafels around to coat. Cover a frying pan with oil (shallow), once the oil is warm, place the falafels (and remaining panko crumbs), and cook until browned all over, turning carefully with tongs.
- Dressing- combine all the ingredients together in a bowl or jar and stir/ shake well to combine.
- In a large bowl combine the spinach, kale and zucchini and toss in the dressing. Serve with the falafels, crispy cooked extra panko crumbs and sprinkle with pumpkin seeds .