I love it when recipes come together out of a spontaneous mix of ingredients to make a quick lunch.  I had the grated carrot and purple cabbage chopped in the fridge from dinner the night before. There were some falafels in the fridge and some other random vegetables that needed to be used up.

Well, they all worked so well together! So with half the job done, lunch that day took me no more than ten minutes to throw together. It looked so beautiful and tasted even better.

I quickly jotted down what I put in the salad and recreated it again the following week to make sure that it still turned out the same; however, this time, I made the falafels from scratch.

You can, of course, use store-bought vegan falafel for this recipe to speed up the process. I share an easy falafel recipe with you that you can have for so many other things too. They can be frozen or kept in the fridge for a couple of days and reheated.

Some of my favourite ways to have falafels, besides in this salad, is in a wrap or just with some good quality hummus or even beet dip. I have a thing for Middle-Eastern food, and can never go past a really good falafel wrap or spread with lots of other goodies.

It’s a great way to get plenty of vegetables and colours of the rainbow into your diet. Crunchy, fresh, healthy, delicious, and oh so pretty!

Falafel Salad

Other wonderful recipes you’ll love:

  1. Homemade Vegan Falafel
  2. Mediterranean Pearled Couscous Salad
  3. Warm Tempeh & Lentil Salad
  4. Potato, Radicchio and Caper Salad
  5. Vegan Falafel Wrap

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Rainbow Falafel Salad

Rainbow Falafel Salad

Yield: 2-3
Cook Time: 15 minutes
Total Time: 15 minutes

This vegan falafel salad recipe is a wonderful combination of colours and well as flavours and textures. Quick and easy to prepare.



  • 4 kale leaves, removed from stem, roughly chopped
  • 2 cups (about 1/4 medium sized) purple cabbage, thinly sliced
  • 1 large carrot, grated
  • 1 cup of coriander, chopped finely (about 2 bunches)
  • 1/2 cup flaked or slivered almonds
  • 1/2 cup goji berries or sultanas
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar or lemon juice
  • Salt to taste


  1. Place the kale in a large salad bowl and massage for a couple of minutes to soften it.
  2. Add the rest of the salad ingredients and mix well.
  3. Cut the falafels in half and add them on the top of the salad, or you can incorporate them in.
  4. Serve and enjoy!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 553Total Fat: 24gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 328mgCarbohydrates: 87gFiber: 23gSugar: 42gProtein: 16g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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Falafel Salad

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