Rainbow Salad with Black Bean Falafel

falafel salad

Eat the rainbow with this healthy, Middle Eastern-inspired super salad, served with black bean falafels. Both vegan-friendly and gluten-free.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 4 people


Heat the oven to gas 6, 200°C, fan 180°C.

Wrap the potatoes in foil and bake for 20 minutes, or until soft.

Discard the skin and put the flesh in a bowl with the black beans.

Mash until fairly smooth.

Meanwhile, heat 1 tsp oil in a pan and cook the onion and garlic for 10 minutes.

Add the paprika and cook for a further 2 minutes, stirring regularly.

Add to the mash along with the lemon zest, most of theparsley and the quinoa; mix well.

With wet hands, shape the mix into 24 balls of equal size. Brush with oil and grill under a medium heat for 5 minutes until cooked through.

Combine the salad ingredients and divide between 4 bowls; top with the falafels.

Mix the dressing ingredients with a little water, then drizzle over the salad and scatter with the remaining parsley.

Tip: You can make this salad bowl with any veg you have in the fridge. If you prefer a cooked salad, lightly sauté the veg with a little oil and splash over some tamari. 


2 sweet potatoes, quartered
1 x 400g tin black beans, drained
1 tsp olive oil, plus extra for brushing
1 red onion, finely chopped
2 garlic cloves, crushed
2 tsp smoked paprika
1 lemon, zested
1 x 30g pack flat-leaf parsley, chopped
250g quinoa, cooked following pack instructions

For the Salad

1/2 red cabbage, finely shredded
1/2 white cabbage, finely shredded
2 carrots, grated
4 spring onions, sliced
1 avocado, cut into chunks (optional)
1 red chilli, finely sliced (optional)

For the Dressing

2 tsp tahini
3 tbsp olive oil
1/2 lemon, juiced