Falafel Salad

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President's Choice


1 pkg (320 g) Falafels

1 pkg (397 g) PC Sweet Cocktail Tomatoes on the Vine, quartered

2 cups (500 mL) chopped English cucumber (skin on)

¼ cup (50 mL) thinly sliced red onion

4 radishes, chopped

1 tbsp (15 mL) fresh lemon juice

¼ tsp (1 mL) cumin seeds, crushed

¾ cup (175 mL) PC 0% Fat Greek Yogurt

1/3 cup (75 mL) finely chopped fresh mint

1/3 cup (75 mL) finely chopped fresh parsley

3 green onions, finely chopped

3 tbsp (45 mL) fresh lemon juice

½ tsp (2 mL) cumin seeds, crushed

Pinch each salt and freshly ground black pepper

Falafel Salad

Instead of serving falafel in same-old pita bread, try this salad. Fresh herb and lemon flavours make it sing.

Serves: 4
Difficulty Level: Intermediate 
Prep time: 30 minutes
Cook time: 10 minutes

Nutritional Information

Per serving: 340 calories

fat 12 g (of which 1 g is saturated)

sodium 580 mg

carbohydrate 41 g

fibre 10 g

protein 16 g

High in Fibre

Low in saturated fat

Excellent Source of Vitamin C

Good Source of Iron

Source of Calcium

Source of Vitamin A


Preheat oven to 400°F (200°C).

Place falafels on baking sheet. Bake in centre of oven for 10 to 12 minutes or until heated through.

Meanwhile, in large bowl, stir together tomatoes, cucumber, red onion, radishes, 1 tbsp (15 mL) lemon juice and ¼ tsp (1 mL) cumin seeds. In small bowl, stir together yogurt, mint, parsley, green onions, 3 tbsp (45 mL) lemon juice, ½ tsp (2 mL) cumin seeds, salt, pepper and 2 tbsp (25 mL) water.

To serve, divide tomato salad among four plates; top each with four falafels and drizzle with yogurt dressing.

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