Protein Rich Falafel Salad with Tzatziki

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15 minutes

Cooking Time

40 minutes


4 servings

Good For

Lunch, Snacks

Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled


  • 450g Plain Greek Yogurt, Organic
  • 1 Cucumber, Peeled & Chopped
  • ½ cup Fresh Parsley, Finely Chopped OR 2 tbsp dried parsley
  • ¼ cup Fresh Mint, Finely Chopped OR 1 tbsp dried mint
  • 1 Small Onion, Finely Chopped
  • 2 Gloves Garlic, Minced
  • 1 tsp Ground Black Pepper


  • 2-3 cups Garbanzo Beans (Chickpeas), Rinsed & Drained
  • 1 Medium Onion, Finely Chopped – Red for colour or yellow for flavor
  • 2 Cloves Garlic, Minced
  • ¼ cup Fresh Parsley, Finely Chopped OR 1 tbsp dried parsley
  • 2 tsp Ground Cumin
  • 1½ tsp Ground Coriander Seed
  • ½ tsp Chili Powder
  • ½ tsp Paprika
  • ¼ tsp Ground Black Pepper
  • 2 tbsp Gluten Free Flour, Chickpea flour is a great choice for this recipe!
  • Grape Seed Oil


  • Salad of choice – romaine lettuce, tomatoes, cucumber, radish, lemon slices etc.


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Combine all tzatziki ingredients in a mixing bowl, cover and chill for at least 1 hour
  2. While the tzatziki is chilling, preheat oven to 190°C (375°F).
  3. Blend falafel ingredients in food processor or blender to create “dough.” Try not to over blend as this will make the dough sticky and hard to shape.
  4. Lightly coat baking sheet with grape seed oil
  5. Place falafel balls on to baking sheet and place in over for 10 minutes.
  6. Remove from oven and flip and bake for an additional 10 minutes.
  7. While these are cooking, start preparing the falafel salad
  8. Once falafel are done baking, allow to cool while you plate up the salads.
  9. Add cooled falafel to salad, add a generous dollop of tzatziki and enjoy!



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