Vegetarian Recipe – Harissa Falafel Salad

Over 6 months ago I became a vegetarian to align more of my lifestyle to the sustainable ideals I believe are better for the world at large.

Here is my first post of one of my tasty and colourful vegetarian recipes.

Harissa Falafel Salad
Serves 4



  • 200g of butternut pumpkin, chopped into 1cm cubes
  •  olive oil
  • 1 tablespoon of paprika
  • 200g of mushrooms, chopped
  • 1 x 400g tin of chickpeas
  • 1 lemon
  • 1 tablespoon of harissa
  • 1 teaspoon of allspice
  • 1 tablespoon of plain flour
  • 1 bunch of fresh coriander, separating stalks & leaves (aka cilantro or dhania)


  • 200g of mixed leaves (e.g. rocket, baby spinach, beetroot leaves, lettuce)
  • 1 red onion, sliced
  • 2 baby beetroot, sliced
  • 2 tomatoes, halved and quartered
  • half a lebanese cucumber, sliced
  • 1 yellow capsicum, sliced


  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp wholegrain mustard
  • 1/2 tbsp lemon juice
  • 1/2 tbsp honey
  • salt & pepper to taste


  1. Preheat the oven to 200°C.
  2. In a bowl toss the chopped butternut pieces with a tablespoon of olive oil and the paprika.
  3. Lay out on a baking tray and put in the oven for 30 minutes or until soft and slightly golden.
  4. With a dash of olive oil on a fry pan, lightly fry the chopped mushrooms till soft.
  5. Drain the chickpeas and put in a large bowl.
  6. Add the butternut and mushrooms.
  7. Mash with a fork or potato masher.
  8. Finely grate in the lemon zest, add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks.
  9. Mix together and use clean, wet hands to divide and shape the mixture into 8 patties.
  10. Add 1 tablespoon of olive oil to a fry pan, and when hot, add the falafels, turning when golden and crisp.
  11. To make the salad dressing, mix all the ingredients in a small bowl.
  12. To serve, arrange the leaves on each serving plate, add the salad vegetables, top with the falafels and pour the dressing to taste.






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