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Fattoush Salad

Created by Great Food

This classic middle-eastern salad normally features toasted pitta bread, but we think our Moroccan Falafel make a great alternative (and they’re gluten-free too!). Don’t forget to add the parsley, mint and sumac for that authentic kick.


Great Food Aromatic Moroccan Falafelasa


Read more and where to buy >

1 pack Great Food Moroccan Falafel

3 fat spring onions, halved and finely diced

1 cucumber, quartered lengthwise and chopped

12 cherry tomatoes, halved

Bunch fresh flat leaf parsley, chopped

Bunch of fresh mint, chopped

6 - 8 tablespoons extra virgin olive oil

Juice of 1 lemon

Maldon salt

Half a teaspoon sumac


Serves: 6 | Prep. time: 10m | Cooking time: 8m | Difficulty: Easy

1. Preheat your oven to 200°C / Fan 180°C / Gas Mark 6.

2. Quarter the Falafel and lay them on a baking sheet. Toast them in the oven for about 8 minutes until they have a bit of a crunch. They will crisp up more as they cool.

3. To make the salad – combine the spring onions, cucumber, tomatoes, parsley and mint.

4. Mix oil, lemon juice and sumac in a jar and shake it to mix. Season with salt to taste.

5. Pour enough over the salad to coat but not drench it.

6. Toss the salad and then add the oil and lemon juice and toss again. Add some salt and taste to see if more oil or lemon is needed.

7. Sprinkle over the Falafel and the sumac.