Salad bowl with falafel and feta dressing in a grey bowl

Falafel Salad Bowl with Creamy Feta Dip

A filling, nutritious and energizing lunch - this Falafel Salad Bowl with Creamy Feta Dip is a belly-filling (Aka: a salad that's actually satisfying!) and really tasty meal. 

Course Dinner, Lunch
Cuisine Middle Eastern
Keyword summer, vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4
Author Nicky Corbishley

Ingredients

Falafel:

  • 28 oz (2 x 14-oz [400g]) cans chickpeas, drained and rinsed
  • 1 large red onion chopped
  • 2 large garlic cloves peeled and minced
  • 1 cup (60g) packed fresh parsley chopped
  • 1 cup (40g) packed fresh coriander (cilantro) chopped
  • Juice of ½ lemon
  • 2 tsp ground cumin
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp ground coriander
  • ½ tsp chilli (red pepper) flakes
  • 2 tbsp plain (all-purpose) flour (replace with gluten free plain/all-purpose flour for a gluten free version)
  • 3 tbsp vegetable oil

Feta Dressing:

  • 3 tbsp crumbled feta cheese add more if you like a thicker sauce (FYI feta is often vegetarian, but check your brand if you need to be sure)
  • 3 tbsp double (heavy) cream
  • 5 tbsp milk
  • 1 tbsp olive oil
  • good pinch of salt and pepper

Salad:

  • 3 cups (90g) packed baby spinach leaves
  • ½ red onion thinly sliced
  • 1 large cooked beetroot peeled and shredded/grated
  • ½ cup (55g) oil-packed sun-dried tomatoes
  • 3 baby cucumbers or ¼ regular cucumber thinly sliced
  • Arils/seeds of ½ pomegranate
  • 1 tbsp finely chopped fresh parsley

Instructions

  • Place all the falafel ingredients, except the oil, in a food processor and pulse until combined, but still with a little texture. Form the mixture into 12 equal patties.
  • In a large skillet, heat the oil over medium-high heat. Fry the falafels, turning once, until golden brown on both sides, 5 to 6 minutes.
  • In a bowl, combine all the dressing ingredients and use an immersion blender to blend until smooth.
  • Arrange the spinach, red onion, shredded beet, tomatoes and cucumber slices in 4 bowls. Top each with 3 falafels. Drizzle with the dressing and sprinkle with pomegranate arils and parsley before serving.

Notes

Nutritional Information is per serving - including feta dressing.

Nutritional Information

Calories: 631kcal | Carbohydrates: 75g | Protein: 24g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 29mg | Sodium: 695mg | Potassium: 1273mg | Fiber: 19g | Sugar: 17g | Vitamin A: 4330IU | Vitamin C: 54mg | Calcium: 274mg | Iron: 9mg
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