Are you looking for a delicious and healthy salad to enjoy?
Look no further than this vegetarian curried chickpea falafel crisp salad with a roasted red pepper dressing and a minted yoghurt dressing.
This salad is perfect for a light lunch or dinner and is sure to leave you feeling satisfied.
Plus, it’s packed full of flavour and nutrition thanks to the delicious ingredients used.
So why not give it a try today?
The falafel mix
- One can of chickpeas (drained and rinsed)
- One clove of garlic
- One onion (cut in half)
- Two teaspoon of coriander
- Two teaspoons of dried ginger
- Two teaspoons of curry powder
- One teaspoon of turmeric
- One teaspoon of chilli powder
- Three tablespoons of all-purpose flour
- Salt and pepper
The dressings
Red pepper dressing
- One jar of roasted red pepper (available in all good stores)
- One clove of garlic
- Salt and pepper
- Two tablespoons of natural yoghurt
Minted yoghurt dressing
- One \2 bunch of picked mint (chopped)
- Juice of 1 lemon
- 1/2 cup of natural yoghurt
Red pepper powder (available in all stores)
The Salad
- 1/4 red cabbage sliced finely
- Two handfuls of picked kale
- One red onion (cut into rings)
- Four cherry tomatoes (cut in half)
- Two baby cucumbers (sliced)
- One carrot (peeled and grated)
- Two tablespoons of olive oil
- Salt and pepper
The method
For the falafel, combine all the ingredients until smooth in a food processor and transfer to a large bowl. Rinse the food processor as it will be used again for the red pepper dressing. Gather a little flour in your hands to prevent the mix from sticking, shape it to the size you choose until finished and refrigerate for a few hours before cooking.
For the red pepper dressing
Blend in the jar of roasted red pepper in the food processor along with the garlic and salt, and pepper blend until smooth transfer to a bowl and add the yoghurt and mix well.
The minted yoghurt dressing
Mix the mint, yoghurt, lemon juice and a little salt and pepper.
For the falafel
Preheat the oven to 180, place the falafel on an oven-proof dish or tray, drizzle a little olive oil over the top, and cook for 15 minutes.
Once cooking, arrange the salad on a large bowl or plate and drizzle the dressing over the top and around the plate or bowl. Once the falafel is cooked, place the falafel around the dish and sprinkle the red pepper powder on top.
For more quick and easy recipes click here or to contact Paul Watters direct visit his facebook page here – Paulwattersfood
