Middle Eastern Falafel Salad

Name: Middle Eastern Falafel Salad
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 x 180g pack Cauldron Middle Eastern Falafels; 150g bulgur wheat; 600ml boiling water; ½ a low salt stock cube; 2 small aubergines, chopped into 2cm chunks; ½ tbsp cumin; 1 tbsp sumac; ½ a cucumber; 100g pickled red onion; 80g pomegranate seeds; 60g feta; 30g flat leaf parsley, roughly torn; 15g tahini; 12g olive oil; ½ tsp za’atar; ½ tsp sumac; ½ clove of garlic, crushed

Our falafel salad recipe is a serious flavour fest. It’s zesty, tangy and packed with mouth-watering Middle Eastern influences. It's the perfect warm falafel salad for sharing with friends – or just as delish for your weekday meal prep.

Dive into air-fried falafels, punchy tahini dressing and cumin spice roasted aubergine for a dish that’s bursting with plant and veggie goodness!

Serves 4

35 mins

Easy

Vegetarian

390 cals (per serving)

Falafel salad in pink dish with bowls of pomegranate and pickled red onion in the background.

Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein

Low in sat fat

Vegan

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Ingredients:

1 x 180g pack Cauldron Middle Eastern Falafels
150g bulgur wheat
600ml boiling water
½ a low salt stock cube
2 small aubergines, chopped into 2cm chunks
½ tbsp cumin
1 tbsp sumac
½ a cucumber
100g pickled red onion
80g pomegranate seeds
60g feta
30g flat leaf parsley, roughly torn

Dressing

15g tahini
12g olive oil
½ tsp za’atar
½ tsp sumac
½ clove of garlic, crushed

Our tip

Switch out to a vegan feta alternative to make this dish fully vegan. This will store covered in the fridge, for up to 3 days.

Method:

Toss the aubergine in 1/2 tbsp cumin and 1 tbsp sumac then pop in the air fryer for 18 mins. After 5 mins add the Cauldron Middle Eastern Falafels and continue to air fry for 12 mins.
Add the boiling water and stock cube to a saucepan. Stir to dissolve the cube then add the bulgar wheat and simmer for 10 mins. Drain any excess stock from the bulgar wheat and set aside.
Meanwhile make the dressing, combine the tahini, olive oil, za’atar, sumac and garlic and stir until smooth.
Chop the cucumber into thin slices and add to a large salad bowl.
Add the cooked aubergine, bulgar wheat, pickled red onions, pomegranate seeds, feta and dressing to the salad bowl and toss it all together.
Place the Cauldron Middle Eastern Falafels on top, scatter with parsley and enjoy!

Our tip

Switch out to a vegan feta alternative to make this dish fully vegan. This will store covered in the fridge, for up to 3 days.

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