Falafel Salad

Hello again! It feels like ages since I’ve posted, which is because it has been ages, so I apologise for that, I have missed you all!

Since my last postΒ I’ve been very busy with work and fitting other things into my schedule in-between – I’m starting a journalism course in January, so a lot of the time when I’m not at work I’m reading up and trying to start studying, which is all very exciting. I’ve also been dedicating my commuting time to reading the enormous stack of books by my bed; as some of you know I work at Waterstones, so there’s bookish temptation all around – I think I’ve read more in the last six months there than I did during my degree! I’ve just got around toΒ reading Gone Girl, which I got from the library and devoured in just a few days. I didn’t think it would be my thing at all, but it’s a very gripping story and I enjoyed it greatly. I’m now reading Mongol by Uuganaa Ramsay; I’m only on chapter two and already it’s amazing, so I’d definitely recommend you all get your hands on a copy of both of those books!

Anyway, book nerd rant over, a few weeks ago I worked with the salad company Florette and they gave me a salad book, which I really love, but haven’t tried out yet. This particular recipe is called the “Florence Nightingale” salad, and it’s supposed to perk you up when you’re feeling poorly, which I am; I tried it out and it sort of worked… I still feel sore-throat-y but it tasted so nice that I feel comforted at least! There are quite a few vegan salad recipes in the book, so let me know in the comments below if you’d like to see some more salad creations as a change from my usual indulgent recipes.

Hope you enjoy :)

Falafel Salad

Falafel Salad


100g of sweet potato

Three falafel balls (you can get them ready made or click here for my recipe)

One big handful of baby spinach

One teaspoon of lemon juice

One teaspoon of honey

One tablespoon of oil

One teaspoon of fresh parsley (it said to use this in the original recipe but I didn’t have any and it turned out fine!)

Spices to season (I used salt and paprika)


  1. Cut the sweet potato into small chunks and drizzle with oil and spices. Roast at 180 degrees Celsius for 25 minutes until soft and golden.
  2. Meanwhile, toss all of the other ingredients up together in a bowl.
  3. Put the potato in as well once it’s cooked and mix all together. Serve with rice or pitta bread.

Serves one


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