Falafel Salad

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

Tags: Intermediate, 30 mins, Salads, Vegetables, Baking, President's Choice Blue Menu, Healthy Insider’s Report 2013, Vegetarian
Serves: 4
Skill level: Intermediate
Prep time: 30  minutes
Cooking time: 10  minutes
Total: 40  minutes

Additional Information


1 pkg (320 g) PC Blue Menu Falafels
1 pkg (397 g) PC Sweet Cocktail Tomatoes on the Vine , quartered
2 cups (500 mL) chopped English cucumber (skin on)
1/4 cup (50 mL) thinly sliced red onion
4 radishes, chopped
1 tbsp (15 mL) fresh lemon juice
1/4 tsp (1 mL) cumin seeds, crushed
3/4 cup (175 mL) PC 0% Greek Yogurt- Plain
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
1/2 tsp (2 mL) cumin seeds, crushed
Pinch each salt and freshly ground black pepper


  1. Preheat oven to 400°F (200°C).
  2. Place falafels on baking sheet. Bake in centre of oven for 10 to 12 minutes or until heated through.
  3. 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.
  4. To serve, divide tomato salad among four plates; top each with four falafels and drizzle with yogurt dressing.

Chef's Tips

Crush the cumin seeds using a mortar and pestle or bottom of a saucepan.

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