Curried chickpea falafel crisp salad with a roasted red pepper dressing and a minted yoghurt dressing serves and a red pepper powder serves x2


This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”


The falafel mix:

1 can of chickpeas (drained and rinsed)
1 clove of garlic
1 onion (cut in half)
2 teaspoons of coriander
2 teaspoons of dried ginger
2 teaspoons of curry powder
1 teaspoon of tumeric
1 teaspoon of chilli powder
3 tablespoons of all purpose flour
Salt and pepper
The dressings:
Red pepper dressing:
1 jar of roasted red pepper (available in all good stores)
1 clove of garlic
Salt and pepper
2 tablespoons of natural yogurt
Mint yoghurt dressing:
1/2 bunch of picked mint (chopped)
Juice of 1 lemon
1/2 cup of natural yogurt
Red pepper powder (available in all stores)
The Salad:
1/4 red cabbage sliced finely
2 handfuls of picked kale
1 red onion (cut into rings)
4 cherry tomatoes (cut in half)
2 baby cucumbers (sliced)
1 carrot (peeled and grated)
2 tablespoons of olive oil
Salt and pepper
For the falafel combine all the ingredients together until smooth in a food processor and transfer to a large bowl.
Rinse the food processor as it will be used again for the red pepper dressing.
Gather a little flour in your hands to prevent the mix from sticking and shape to the size of your choice.
Refrigerate for a few hours before cooking.
For the red pepper dressing:
Blend the jar of roasted red pepper in the food processor along with the garlic and salt and pepper until smooth.
Transfer to a bowl, add the yoghurt and mix well.
The minted yoghurt dressing:
Mix together the mint, yogurt, lemon juice and a little salt and pepper to taste.
Preheat the oven to 180 and place the falafel in an oven proof dish or tray, drizzle a little olive oil over the top and cook for 15 minutes.
Arrange the salad in a large bowl or plate and drizzle the dressing over the top.
Once the falafel is cooked place around the dish and sprinkle the red pepper powder on top.
For more of Pauls recipes and foodie tips, visit his Facebook page: https: or email: