Photo of Warm carrot salad with falafel by WW

Warm carrot salad with falafel

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Serve these Moroccan-spiced and honey-infused baked carrots with crispy falafels and creamy tzatziki



3 medium, grated

Moroccan seasoning

2 tsp

Olive oil

1 tbs


3 tsp

Orgran Gluten Free Falafel Mix

200 g, **Branded

Red onion

½ medium, finely chopped


¼ cup(s), (40g)

Reduced-fat French dressing

2 tbs

Low fat tzatziki

80 g, (1/3 cup)

Fresh coriander

¼ cup(s), leaves


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place carrot, half the Moroccan seasoning, 1 teaspoon oil and 1 teaspoon honey in a large bowl. Toss to combine. Spread carrot mixture evenly over prepared tray. Bake, stirring occasionally, for 25–30 minutes, or until light golden.
  2. Meanwhile, place falafel mix in a large mixing bowl. Add 200ml water and stir to combine. Set aside for 10 minutes or until thickened. Using damp hands, shape mixture into 12 oval patties.
  3. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook falafels, turning, in batches, for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
  4. Place carrot mixture in a large bowl. Add onion and sultanas. Whisk dressing and remaining Moroccan seasoning and honey in a small bowl until combined. Add dressing mixture to carrot mixture and toss to combine. Serve falafels and carrot salad with tzatziki and coriander.


SERVING SUGGESTION: Rocket leaves, plus warm pita bread.