Kitchen Supplies:

  • Blendor/food processor
  • Baking sheet
  • Parchment paper
  • Colander
  • Small bowl

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


2 cups chickpeas

1/4 cups fresh herbs (parsley, cilantro)

1 tsp. ground cumin

1/4 cup chickpea flour

3 sprigs mint

2 cups leafy greens

1/4 cup coronation grapes

1/4 cup blueberries

1/4 cup sweet citrus dressing (turmeric, orange juice, lemon, dijon, honey)

to taste salt and pepper

1 yellow onions

1/4 cup walnuts

1/4 cup sheep feta

1/4 cup biodynamic extra virgin olive oil

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Prepare the falafels

  • Preheat the oven to 375ºF and line a baking sheet with parchment paper.
  • Rinse and drain the chickpeas.
  • Rinse and finely chop the parsley and cilantro.
  • Finely dice the onion.

Bake the falafels

  • In a blender or food processor, combine the onion, chickpeas, parsley, cilantro, cumin, salt and pepper. Pulse until the mixture is combined (it can be somewhat chunky).
  • Add the chickpea flour and pulse again to incorporate.
  • Form the falafel mixture into 1-inch balls and press them lightly to form a puck-like shape.
  • Place them on a baking sheet and bake until firm and golden-brown, about 15-20 minutes.
  • Remove from oven and let cool slightly.

Prepare the salad

  • Rinse and roughly tear the mint and leafy greens.
  • Rinse and halve the grapes. Rinse the blueberries.
  • Roughly chop the walnuts.
  • Using a fork, whisk the sweet citrus dressing and olive oil together in a small bowl.

Bring it all together

  • Evenly divide the leafy greens and mint between two plates. Top with chickpea falafels, grapes, blueberries and walnuts.
  • Drizzle with sweet citrus dressing and garnish with crumbled feta to serve.