Falafel salad

This Mediterranean salad is packed with fresh vegetables, drenched with a tangy tahini dressing, and is 100 per cent delicious.

Preparation time: 30 minutes

Cooking time: 10 minutes

Makes: 1 serving


  • 30 g chickpeas

  • 20 g coriander

  • ¼ cup chopped onions e 1 cup lettuce, chopped e 1 small cucumbers

  • ¼ cup chopped tomatoes

  • 2 garlic cloves

  • 2 teaspoon olive oil

  • 1 teaspoon salt

  • 2 table spoons tahini dressing

Tahini Dressing

  • ¼ cup white sesame, roasted and ground to a paste (this paste is known as tahini)

  • 1 garlic clove, finely minced

  • 1 lemon, juiced

  • 1 tablespoon honey

  • ½ vegetable oil

  • ¼ teaspoon fresh dill (called shepu/suva/sabsige in India), finely chopped

  • 10 leaves of fresh coriander, finely chopped

  • Salt, to taste

  • Black pepper powder, to taste

  • Water, as needed to thin out


  1. Soak chickpeas for 12 to 24 hours. Drain and pat dry.

  2. To a mixer jar add coriander, oil, lemon juice, cumin and salt and finely grind it the mixture.

  3. Shape the mixture to make 3-4 patties into round shape.

  4. Heat oil in a cast iron pan/skillet over medium heat. Cook the falafels until golden brown on all sides.

  5. For the tahini dressing, lightly roast and grind the white sesame seeds in a mixer jar. Add oil to the mixture to make a smooth paste while grinding. Combine the rest of the ingredients for the dressing. Whisk ingredients together to combine. (As we require only 2 tablespoons the rest can be stored in the fridge for later use.).

  6. To assemble the salad, arrange the falafel, onion, tomatoes, cucumber and lettuce in a bowl.and drizzle with 2 tablespoons of the dressing

Note: If to your liking, you can also sprinkle olives on top of the salad.

Nutritive value per serving:

  • Calories: 325 kcal

  • Protein: 15 g

  • Carbohydrates: 50 g

  • Fat: 20 g

Diabetes Health Magazine