Chickpea Salad with Falafel and Sweet Potatoes – a Vegan Power Combo

Looking for a plant-based dish that's packed with flavor, looks amazing, and keeps you full? This chickpea salad with spicy falafel and oven-roasted sweet potatoes ticks all the boxes. Fresh veggies, vibrant herbs, and a touch of Middle Eastern flair make this the perfect meal for anyone eating consciously – no compromises needed. Great for meal prep, your next picnic, or a colorful dinner.

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Ingredients for Chickpea Salad with Falafel and Sweet Potatoes

(serves 4)

For the salad

• 1 can chickpeas (or 200 g dried, cooked)

• 1/2 cucumber

• 150 g cherry tomatoes

• 1 red onion

• 80 g black olives

• 2 tbsp chopped parsley

• 1 tbsp chopped mint

  
  

For the dressing

• Juice and zest of 1 organic lemon

• 3 tbsp olive oil

• 1 tsp honey or agave syrup

• 1 tsp mustard

• Salt and pepper

  
  

For the roasted sweet potatoes

• 2 medium sweet potatoes

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp Raz el Hanout

• Salt and pepper

  
  

For the falafel

• 1 can chickpeas or freshly cooked

• 2 tbsp chickpea flour

• 1 tsp cumin

• 1 tsp ground coriander

• 1/2 tsp sumac

• 1/2 bunch parsley

• 1/2 bunch mint

• 1/2 bunch cilantro

• Salt and pepper

  
  

For the mint yogurt and topping

• 150 g vegan yogurt

• 1 tbsp chopped mint

• Juice of 1/2 lemon

• 30 g walnuts, chopped and toasted

Preperation for Chickpea Salad with Falafel and Sweet Potatoes

1. Preheat oven to 200°C. Slice the sweet potatoes thinly, toss with oil and spices, and roast for 25 minutes until golden and crispy.

   
   

2. For the salad, rinse chickpeas. Dice cucumber and tomatoes, finely slice the onion, halve the olives. Mix everything with parsley and mint in a bowl.

   
   

3. Whisk together lemon juice, zest, olive oil, honey, mustard, salt, and pepper for the dressing. Pour over the salad.

   
   

4. For the falafel, blend all ingredients in a food processor until you get a moldable texture. If the mixture is too wet, add a bit more chickpea flour until it holds together well. Shape into balls or patties with wet hands and pan-fry until golden or bake in the oven.

   
   

5. Stir together vegan yogurt, lemon juice, and mint for the dip.

   
   

6. Arrange the salad on plates, add warm sweet potatoes and falafel, top with mint yogurt, and sprinkle with toasted walnuts.

   
   

Resumé

This colorful plate brings together everything plant-based cooking should be: fresh, flavorful, and full of variety. Whether for lunch or dinner, it's always a win.

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