Falafel Salad

Falafel mix (store-bought or homemade) is high in protein and fibre, meaning you stay full for longer! Legumes (i.e. chickpeas) are a source complex of complex carbohydrates, giving you sustained energy, reducing the chances of that afternoon slump!

Serves 1


¾ cup falafel mixture (store-bought or see our recipe)

1 teaspoon oil, for cooking (or use spray oil)

½ carrot, grated

¼ Lebanese cucumber, thinly sliced

1 radish, thinly sliced

¼ punnet cherry tomatoes, cut in half (or 1 tomato, diced)

1–2 handfuls roughly chopped leafy greens (e.g. baby spinach, rocket, kale, iceberg lettuce)

Minted yoghurt

2 tablespoons low fat natural yoghurt

1 tablespoon chopped mint leaves

To serve

1 lemon wedge (optional)


  1. Using heaped tablespoons of falafel mixture and wet hands, shape into patties, about 1cm-thick.

2. Heat oil in a medium, non-stick fry-pan on medium heat. Cook falafel, for 2–3 minutes each side, until golden brown and cooked through.

3. While falafel is cooking, mix yoghurt and mint together.

4. Place all salad ingredients on a serving plate or in an airtight container.

To serve, place salad ingredients on a plate/into container, top with falafel and minted yoghurt. Squeeze over lemon juice just before eating.

Nutritional Info (per serve)
Energy (kJ): 1582
Energy (Cal): 378
Carbohydrate (g): 50.0
Protein (g): 18.9
Fat (g): 8.4
Saturated Fat (g): 0.8
Sugars (g): 5.6

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