Falafel Schnitzel with Roasted Corn Salsa

Who said Falafel have to be balls? This is a crispy, crunchy twist that’s full of flavour!


  • 1 Artisan Grains Beetroot & Chilli Falafel Mix
  • 170ml of Cold Water
  • 2 tbsp of Rapeseed Oil
  • 1/2 bag of Baby Leaf Salad
  • 2 ears of fresh Corn OR 1 can (approx. 200g) of Sweetcorn
  • 1 medium Red Onion
  • 1 tbsp of Olive Oil
  • 2 Jalapeños, diced
  • 1 clove of Garlic, minced
  • 2 tbsp fresh Lime juice
  • 1 large lemon (or lime) cut into slices or wedges, to serve
  • 1 small handful of fresh coriander, roughly chopped


  1. Heat a grill to a medium high heat
  2. Brush the corn and onion with oil and season to taste
  3. Grill, turning occasionally until slightly charred, about 10 minutes
  4. Transfer to a chopping board, cut the corn off the cob and roughly chop the onion into slices
  5. In a large bowl, combine the jalapeños, garlic, salt & pepper
  6. Add the corn, onion, lime juice and coriander, toss to combine
  7. Add the cold water to the Falafel mix, combine well and let sit for 5 minutes
  8. In a medium frying pan heat the Rapeseed oil
  9. Using slightly wet hands, form the Falafel mix into thin schnitzel-shaped patties (approx. 5 inches across)
  10. Fry them in hot oil (medium heat) until crisp and slightly golden
  11. Drain the excess oil and leave the Falafel ‘schnitzel’ on some kitchen towel
  12. Serve them hot with a side salad, corn salsa and lemon wedges