Falafel Salad

For more great recipes visit »

President's Choice

Ingredients

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

Instructions

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.

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.