Falafel has to be one of my top foods. I am not a huge meat eater and can occasionally get away with sneaking them into to my husband’s dinner as another option. Even Ezra quite likes them and dipped into hummus makes the perfect kids protein boost! They are traditionally from the Middle East and are made from a base of chickpeas, beans with herbs and spices.
Look out for a recipe coming soon of how to make your own homemade falafel. My top three ways of serving this little morsel of deliciousness would be
- In a salad – I like them crumbled to spread the flavour all the way through
- In a wrap with fresh greens, avocado and tomato with a yoghurt mint dressing
- With pita triangles, tabbouleh and lots of hummus. DIY style on a plate.
Super vegetable falafel and bacon salad
An easy throw together lunch or dinner perfect for those who don't want to serve meat at every meal time. Falafel is a great meat replacement but I also love the combination of falafel and bacon
- 1 small beetroot, grated
- 1 carrot, grated
- 10 cherry tomatoes, halved
- 2-3 cups of mesculin salad or baby spinach
- falafel mix ( I used Lisa's)
- 2 rashers bacon, diced
- 2 tbsp sunflower seeds, for garnish (I used Tasti)
- Step 1 Into a large bowl add beetroot, carrot, tomatoes and greens.
- Step 2 Cook 10-12 teaspoon sized falafels with bacon in a frypan on medium until cooked . (Note: you can crumble the falafel for salad or leave whole)
- Step 3 Add to your bowl and mix well
- Step 4 Portion onto plates and sprinkle with sunflower seeds.
- Step 5 Add your favourite hummus and our Creamy Avocado dressing just to top it all off