Falafel croutons? Yes – these make a wonderfully unique salad topping! Courtesy of Dr. Praeger, this Mediterranean-inspired salad makes a lovely salad for lunch!

Carrot Cumin Salad with Falafel Croutons


12 Dr. Praeger’s Falafel Flats

2 lbs. carrots, peeled and cut into ¼-inch pieces (about 4 cups)

3 tablespoons fresh lemon juice (juice of 1 lemon)

1 teaspoon finely grated lemon zest

3 tablespoons olive oil

1 garlic clove, finely minced

¾ teaspoon cumin

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cayenne pepper

3 tablespoons chopped parsley


  1. Cook Dr. Praeger’s Falafel Flats according to package directions. Remove from heat, cool slightly and cut into quarters to make croutons.
  2. While falafel flats are cooking, bring a large pot of water to a boil and cook carrot pieces until tender-crisp, 4 to 5 minutes. Rinse carrots under cold water to cool, drain thoroughly, transfer to a medium-sized bowl and reserve.
  3. Whisk lemon juice, lemon zest, olive oil, garlic, cumin, salt, pepper and cayenne pepper in a small bowl. Pour over carrots, add parsley and toss to combine.
  4. Divide among 4 plates and top with falafel croutons.

*Recipe and image courtesy of*