Photo of Falafel salad with tzatziki dressing by WW

Falafel salad with tzatziki dressing

1 - 5
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
Make easy baked falafel, then serve with salad and a minted yogurt dressing for a tasty light meal.


Calorie controlled cooking spray

5 spray(s)


1 small, finely chopped


2 clove(s), crushed

Chickpeas, cooked

2 can(s), large, drained, (400g), drained

Parsley, fresh

6 teaspoons, chopped

Coriander, Dried

2 teaspoons, level

Cumin seeds

1 teaspoons, level

Chilli Powder

¼ teaspoons, level


½ teaspoons

Plain White Flour

2 tablespoons, level, plainSalad:


1 individual, Romaine, sliced into quarters


4 medium, sliced into wedges

Yellow Pepper

1 medium, deseeded and sliced into stripsDressing:

Fat Free Natural Yogurt

200 g


¼ individual, finely chopped

Mint, Fresh

2 tablespoons, chopped


  1. Spray a non-stick frying pan with low fat cooking spray. Cook the onion and garlic for 3-4 minutes over a low heat, until soft. Put them into a food processor with the chickpeas, parsley, coriander, cumin seeds, salt and flour and blend for 15-20 seconds to form a smooth, thick paste. (You could also use a hand-held stick blender). Form into 16 rounds, about the size of ping-pong balls. Chill for 10 minutes.
  2. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Mist a baking sheet with low fat cooking spray. Arrange the falafel balls on the baking sheet and bake for 15-20 minutes.
  3. Arrange the lettuce, tomatoes and pepper strips on 4 serving plates. Make the dressing by mixing together the yogurt, cucumber and mint. Season. Serve the salads topped with the warm falafel, drizzled with the dressing.