Traditional Falafel & Cypriot Grain Salad

Traditional Falafel and Cypriot Grain Salad in a bowl
Inspired by Chef George Calombaris, this salad is packed with complex layers of flavor. Freekah, a nutritious and flavorful whole grain popular in Middle Eastern dishes, is the star of this salad. Cooking whole freekeh takes 45 to 50 minutes, but you can commonly purchase it cracked, which cuts the cooking time in half without compromising the nutritional value.


Afia Traditional Falafel, prepared according to package directions 
1 cup freekeh
½ cup green lentils
1 bunch coriander, shredded
½ bunch parsley, shredded 
½ red onion, finely diced 
1 cup Persian cucumber, chopped into small chunks 
2 tablespoons toasted pumpkin seeds 
2 tablespoons toasted slivered almonds 
2 tablespoons toasted pine nuts 
2 tablespoons baby capers
½ cup currants
1 tablespoon red wine vinegar 
3 tablespoons extra virgin olive oil 
Sea salt to taste 
1 cup Greek yogurt 
1 teaspoon cumin seeds toasted and ground
1 tablespoon honey 
Pomegranate for garnish 


1. Blanch freekeh and lentils separately in boiling water until both are just cooked. Drain well and allow to cool.

2. Mix the yogurt, cumin & honey until combined.

3. In a medium bowl place the freekeh, lentils, coriander, parsley, red onion, toasted nuts, capers, currants, red wine vinegar & olive oil. Toss to mix.

4. Place into a serving dish and top with cumin yogurt & pomegranate seeds.

5. Serve with Afia Falafel.

6. Enjoy!