Falafel Caribbean Salad with Coconut Farofa

Falafel Caribbean Salad with Coconut Farofa

Prep 20 mins
Cook 10 mins
Serves 2

This colourful salad brings a taste of Caribbean sunshine to your table with Cauldron Falafels paired with papaya and peppers drizzled with a zingy passion fruit dressing.

Middle Eastern Falafels Find out more


1 Pack of Cauldron Falafels
1 papaya, very finely sliced
1 red pepper, very finely sliced
1 tbsp pumpkin seeds, toasted
75g watercress, washed and drained
35g rocket, washed and drained

For the Dressing:
1 passion fruit
2 tbsp olive oil
Juice of ½ lime
Zest of ½ lime
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 red chilli, finely chopped
Pinch of salt

For the Coconut Farofa:
1 tbsp butter
4 tbsp tapioca flour
1 tbsp crispy fried shallots (salad onions)
2 tbsp desiccated coconut
Pinch of salt


  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Cook the Cauldron Falafels according to pack instructions.
  3. Meanwhile, prepare the coconut farofa by melting the butter in a pan, add the tapioca flour and fry gently until nutty brown, approximately 5 minutes. Allow to cool then mix well with the crispy, fried shallots, desiccated coconut and salt.
  4. Prepare the salad dressing by slicing the passion fruit in half. Scoop out the seeds and flesh and combine with the oil, lime juice, zest and cider vinegar. Mix well then allow to stand for 5 minutes. Sieve to remove the seeds but push as much of the flesh through into the dressing. Add the remaining ingredients.
  5. When the falafels are ready, allow to cool for a few minutes then toss in the salad dressing to lightly coat them.
  6. Arrange the salad ingredients on a large serving plate, add the coated, warm falafels and drizzle the remaining dressing over then sprinkle over a heaped spoon of the coconut farofa.