Simple Vegan Falafel Salad



Salads haven’t always been my thing. I’d rather have a bowl of fries with a variety of dipping sauces –  oh the high life! But recently I’ve been looking for recipes for a spring salad that, for want of a better word, wouldn’t bore me.

I don’t know about you, but I often find salads unappealing. Either because they look too green (yes I know this is a stupid thing to say, but I’m sure at least one of you has had the same thought), or look as though they’ve been left out for days, or they have something I can’ eat in them. So I prefer to make my own, however this can get pretty tedious if you do the same thing over and over again. What do you do when this happens? Cue the wonders of the internet…

While scrolling through Pinterest and my go-to food blogs I came across this falafel recipe by Minimalist Baker and had the idea of incorporating it into a simple mezze style spring salad, where you can pick different elements and it won’t feel like you’re a bunny rabbit. Perfect for me!


The best thing about this salad is that you can make it the evening before and take it to work with you, or if you are home you can make it for your lunch, or why not make it as part of your summer bbq.

Another great thing about this is that you can choose whatever you like to create the perfect mezze salad for you. I chose to keep it light yet complimentary with the falafel. My go-to ingredients were: lettuce (obvious one I know), tomatoes, carrot batons, broccoli and of course houmous – a plant based and vegan staple. On a side note, do you spell it houmous or hummus? I never know which is correct, or perhaps both are correct, I have no idea haha!




Falafel (see Minimalist Baker’s recipe)

Houmous (I used plain, but any flavour will do)

Carrot batons


Lettuce (I use Romaine)


Garlic granules – a pinch

Chilli flakes – a pinch

Olive oil

Optional: You can add a dressing to this salad, a variety are available in the falafel recipe link, but in this instance I chose not to.



1. Make the falafel (see Minimalist Baker’s recipe).

2. While your falafel is chilling the fridge you can start preparing the other elements. Preheat your oven to 200º (gas mark 6 / 392ºF) and start by chopping up half a head of broccoli, rinse and place them on a baking tray. Drizzle a little oil olive over the broccoli and then sprinkle a pinch of the garlic granules and chilli flakes over them. These give the broccoli a little extra flavour. Place in the oven for between 15-20 minutes. Remember to turn them at the half way mark.

3. While your broccoli is cooking it’s time to cook the falafel – follow the instructions on the post linked above.

4. While your falafel is pan frying, chop up the tomatoes and lettuce however you like and add them, along with the carrots and houmous to your plate.

5. When the broccoli and falafel are finished cooking add them to your plate and enjoy!

If you would like more salad inspiration then check out my Mexican burrito bowl post and my original to-go salad, before I became plant-based, which was a simple tuna salad. Both are easy to make and great starters for those of us who aren’t salad people.


Do you have any spring salad recipes or food blog you’d love to share?




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