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Crumbled Crispy Falafel Salad
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Crumbled Crispy Falafel Salad

Crumbled Crispy Falafel Salad

with Pickled Shallots and Garlicky Hummus Drizzle

Here's a new, tasty way to enjoy falafel! This salad is a breeze to whip up and full of texture from those crispy falafel crumbles. Quick-pickled shallots add a bright, vinegary kick to make your tastebuds sing!

Easy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

8 unit


113 g

Spring Mix

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

56 g

Carrot, julienned

7 g


2 tbsp

Fig Spread

3 tbsp

White Wine Vinegar

(Contains Sulphites)

50 g


4 tbsp


(Contains Sesame)

1 unit

Garlic, cloves

1 unit


Not included in your delivery

3.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber13 g
Protein14 g
Cholesterol0 mg
Sodium850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Large Bowl


Pickle shallots

Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add vinegar, a pinch of salt, 1 tbsp water and 2 tsp fig spread (dbl all for 4 ppl) to a small pot. Cook over medium heat, stirring occasionally, until pickling liquid is warm and fig spread is mostly dissolved, 2-3 min. Remove from heat. While pickling liquid cooks, peel, then thinly slice shallot. Add shallots to the pot with pickling liquid. Stir to combine, then set aside.

Prep and make hummus

Core, then cut pepper into 1/4-inch strips. Halve tomatoes. Juice half the lemon (whole lemon for 4 ppl). Roughly chop parsley. Peel, then mince or grate garlic. Add hummus, 2 tsp lemon juice, 2 tbsp water (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Crisp falafel

Heat a large non-stick pan over medium-high. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then falafel. Break up falafel into quarters or bite-sized pieces. Cook, stirring occasionally, until falafel pieces are crispy and golden-brown, 4-5 min.

Make vinaigrette

While falafel crisp, add remaining fig spread, 2 tbsp pickling liquid and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Finish salad

Drain and discard remaining pickling liquid. Add pickled shallots, peppers, tomatoes, carrots, spring mix and parsley to the large bowl with vinaigrette. Toss to combine.

Finish and serve

Divide salad between plates. Sprinkle crispy falafel pieces over salad. Drizzle garlicky hummus on top.

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