Falafel Salad Bowl Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad built on spinach and roasted vegetables with crispy fried chickpea fritters, topped with creamy feta dip and bright pomegranate seeds. Satisfying and filling, this is a lunch or light dinner that stands alone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 x 400 g (2 x 14 oz) cans of chickpeas (drained and rinsed)
- 1 large red onion (chopped)
- 2 large garlic cloves (peeled and minced)
- 60 g (1 cup) packed fresh parsley (chopped)
- 40 g (1 cup) 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
- 3 tbsp crumbled feta cheese
- 3 tbsp double (heavy) cream
- 5 tbsp milk
- 1 tbsp olive oil
- good pinch salt and pepper
- 90 g (3 cups) packed baby spinach leaves
- ½ red onion (thinly sliced)
- 1 large cooked beetroot (peeled and shredded/grated)
- 55 g (1/2 cup) 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1140mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1288mg
- Calcium
- 267mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.