Falafel salad with chermoula and hummus Vegan recipe

Falafel salad with chermoula and hummus

Cook 45 mins
Serves 8

This makes a great sharing platter or summer lunch with its combination of textures and Middle Eastern flavours.

Middle Eastern Falafels Find out more

Ingredients

Ingredients
2 packs of Cauldron Falafels

Ingredients for the Chermoula Dip
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp smoked paprika
1 tsp ground cumin
1 small red chilli
3 cloves of garlic
125g fresh coriander
1/2 tsp salt
1/2 tsp coarsely ground black pepper

Ingredients for the Hummus
200g tin of chickpeas, drained
2 tbsp lemon juice
2 cloves of garlic
100ml tahini
1 tsp ground cumin
4 tbsp vegetable oil
Ingredients for the Salad Dressing
1 clove of garlic, finely chopped
6 tbsp olive oil
6 tbsp maple syrup
6 tbsp sherry vinegar
2 cloves of garlic, crushed
25g parsley, finely chopped

Ingredients for the Salad
2 mixed peppers, roasted, skinned, deseeded and cut into thin strips – retain the juices
12 cherry tomatoes, halved
1 tbsp vegetable oil
1 large onion, finely sliced
1 clove of garlic, finely chopped
100g freekeh, cooked in vegetable stock with 1 tbsp of smoked paprika as per pack instructions
100g bulgar wheat, cooked in vegetable stock with 1 tbsp of smoked paprika as per pack instructions
100g cooked green lentils
1 large carrot, peeled and cut into matchsticks
4 handfuls of mixed leaves such as wild rocket, spinach, baby kale

Method

Whilst the peppers are roasting:

1. Place the ingredients for the chermoula dip in a bowl and blitz until smooth. Cover and refrigerate until needed.

2. Place the ingredients for the hummus in a bowl and pulse until a paste is formed. Cover and refrigerate until needed.

3. Combine the ingredients for the dressing in a small bowl, mixing well then pour half of it over the tomatoes, cover them and refrigerate. Set the remaining dressing to one side.

4. Fry the onion and garlic in the vegetable oil until softened then allow to cool slightly.

5. In a larger bowl, mix all of the salad ingredients together except the leaves stirring in half of the remaining dressing. Add the fried onion and garlic.

6. Pile the salad on a large sharing platter, top with the Cauldron Falafels and serve with the chermoula and hummus.