Autumn Falafel Salad Recipe

Autumn Falafel Salad Recipe

I’ve always admired people who can grow their own vegetables, they’re the ones I’d pick to be on my team to survive the zombie apocalypse. So when my friend Mikaela pulled out a bag of salad and told me she grew the tomatoes and herbs in it herself I knew I had to share it with you. We were making our way from Perth to Bunbury to install our Immersive Floral Dome at Bunbury Fringe Festival, and this hearty salad did an amazing job of filling us up while giving us the nourishment and energy we needed.

One of our greatest joys at Jotterbook Flowers is nourishing you in heart, mind and body during our workshops. It’s so important to us that everyone takes a moment to enjoy being present over a delicious meal that delights all our senses. As the warm weather’s started to wane I’ve been remaking Mikaela’s falafel salad at our High Tea workshops. Sadly I haven’t got the same gardening talents as she does, but you can make this from veggies you’ve grown or from what’s available at the shops easily.

So here it is, an Autumn Falafel Salad recipe that’ll bring people together for wholesome nourishment over the cooler months.

Autumn Falafel Salad

Serves: 6-8 people depending on serving size

Prep time: 20 minutes

Cook time: 20

Dietary specifications: Vegetarian


  • 2 Packs of Falafel Balls
  • 1 tub of Tzatziki dip
  • 1 Carrot
  • 1 Cucumber
  • 1 box of Cherry Tomatoes
  • 1 sprig of Continental Parsley
  • 1 sprig of Fresh Mint
  • 1 bunch of Oakleaf Green Lettuce
  • Salt & pepper to taste


  1. Thoroughly wash and drain all vegetables.
  2. Coarsely chop the carrot and cucumber into small pieces and set aside.
  3. Chop the lettuce into smaller pieces and set aside.
  4. Finely chop the parsley and mint and set aside.
  5. Meanwhile, cook the falafel balls (I used an air fryer, you can also oven-bake or shallow-fry them).
  6. Start assembling your salad in a salad bowl: first the lettuce, followed by the chopped carrot and cucumber, add the washed cherry tomatoes throughout and sprinkle with the finely chopped parsley and mint.
  7. Add the cooked falafel to the top of the salad when they have finished cooking.
  8. Season with salt and pepper to taste.
  9. Serve with Tzatziki dip poured on top of the salad, or to the side.
  10. Enjoy!

Our high tea spread at the Ornamental Orchid workshop.

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