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Parsley Salad garnished with Falafels

  • Prep time: 22 minutes

  • Cook time: 15 minutes

  • Servings : 4

A delicious plant-based bowl full of textures, freshness, and comforting savoury notes.


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Cool&Simple Ingredient List

  • Falafel
    2.70 $ off
    (7)

    Falafels

    300 g

    6.29 $ 8.99 $
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  • Ingredient List

    • Cool & Simple falafels
    • 4 cups chopped curly parsley
    • 2 medium tomatoes, diced
    • 1 shallot, chopped
    • 1 garlic clove, minced
    • Juice of 1 lemon
    • 2 tbsp extra virgin olive oil
    • Salt and pepper, to taste
    • 1 cup hummus (store-bought or homemade)
    • ½ cup Kalamata olives
    • 4 whole wheat pita breads

  • Preparation

    1. Preheat the oven to 430°F (220°C) and position the rack in the centre.
    2. Place the falafels on a baking sheet lined with parchment paper or a silicone mat. Bake for 12 minutes, turning halfway through, until golden and crispy.
    3. Meanwhile, rinse and drain the parsley thoroughly. Roughly chop and place it in a large bowl.
    4. Deseed the tomatoes and cut them into small dice. Add them to the bowl with the parsley.
    5. Add the chopped shallot, minced garlic, lemon juice, olive oil, salt, and pepper to the bowl. Toss everything together until well combined.
    6. Brush the pita breads with olive oil, season with salt and pepper, and cut each into wedges. Place them on the baking sheet with the falafels during the last 4 minutes of baking to toast them. To serve, arrange the parsley salad on plates, top with the baked falafels, a dollop of hummus, and a sprinkle of Kalamata olives. Serve with the toasted pita wedges on the side.
Cool&Simple Culinary Team

Cool&Simple Culinary Team

Behind every Cool&Simple recipe is our love for great ingredients and easy-to-make ideas.

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