Parsley Salad Garnished with Falafels

2 minute read

Salade de persil garnie aux falafels

The secret of this salad lies within the freshness of its ingredients and in the much-appreciated shortcut of using ready-to-bake falafels. If you like, add cooked bulgur in the parsley salad for a homemade tabbouleh, or for an even quicker version, replace it with a store-bought tabbouleh salad. Perfect for a quick weeknight dinner and delicious for a lunch, this recipe won’t disappoint! 

Preparation : 10 minutes 

Cooking : 12 minutes 

Yield : 4 portions 

Ingredients : 

  • 1 pack of falafels Cool & Simple 

  • 4 cups of curly parsley, chopped  

  • 2 medium tomatoes, diced 

  • 1 French shallot, chopped  

  • 1 garlic clove, minced 

  • Juice of one lemon 

  • 2 tbsp of extra virgin olive oil  

  • Salt and pepper to taste 

  • 1 cup of homemade or store-bought hummus  

  • ½ cup Kalamata olives 

  • 4 whole wheat pita breads  

Instructions : 

  • Put the oven rack on the middle shelf and preheat oven to 430F.  

  • Put the falafels on a baking tray lined with parchment paper or a silicon sheet and bake for 12 minutes.  

  • Meanwhile, rince and drain parlsey. Chop roughly and put in a big bowl.  

  • Deseed tomatoes and cut in small dices. Add to bowl with parsley.  

  • Add chopped shallot, minced garlic, lemon juice, oil, salt and pepper and mix well.  

  • Brush pitas with olive oil, add salt and pepper to taste, and cut into triangles. Put on a baking tray lined with parchment paper. 4 minutes before the falafels are done cooking, place the pitas in the oven and cook until golden and crispy (about 3-4 minutes). 

  • Serve the salad into bowls, garnish with a spoon of hummus and kalamata olives, and top with falafels and pita chips.  

  • Enjoy 

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