Falafel Salad is a nutritious and vibrant dish loaded with crispy chickpea falafel and fresh veggies. It's tossed with lettuce, cucumbers, tomatoes, and onions for crunch and freshness. A creamy lemon-tahini dressing adds tangy richness to every bite. Soaked chickpeas are blended with herbs and spices to make flavorful falafel. You can fry or bake the falafel depending on your preference. The dressing combines tahini, lemon juice, garlic, and seasoning into a smooth, pourable sauce. Easy to assemble and perfect for meal prep or family meals. Serve it warm or chilled either way, it's refreshing and satisfying
Ingredients
For the Falafel:
1 cup dried chickpeas (soaked overnight, not canned)
1 small onion, roughly chopped
4 5 garlic cloves
1/4 cup fresh parsley (or coriander)
1/4 cup fresh cilantro
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chili powder (optional)
Salt to taste
1/2 tsp baking soda
1 2 tbsp flour or chickpea flour (if mixture is too wet)
Oil for frying or baking
For the Salad:
2 cups lettuce or mixed salad greens
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 bell pepper, chopped (optional)
1/4 cup pitted black olives (optional)
Fresh mint or parsley for garnish
For the Lemon-Tahini Dressing:
1/4 cup tahini (sesame seed paste)
1 2 tbsp lemon juice (adjust to taste)
1 2 tbsp water (to thin)
1 garlic clove, finely grated or crushed
1 tsp maple syrup or honey (optional)
Salt to taste
A pinch of cumin (optional)
Step-by-Step Method
Step 1: Prepare the Falafel Mixture
Drain the soaked chickpeas thoroughly (don't use canned).
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, spices, and salt.
Pulse until the mixture becomes a coarse paste (not a pur e) it should hold shape when pressed.
Add baking soda and a bit of flour if needed to bind.
Chill in the fridge for 30 minutes to firm up.
Step 2: Shape and Cook the Falafel
Frying method: Heat oil in a pan. Shape the falafel into small balls or patties and fry until golden brown on both sides.
Baking method: Preheat oven to 200 C (400 F). Brush falafel with oil and bake for 20 25 minutes, flipping once.
Step 3: Make the Lemon-Tahini Dressing
In a bowl, mix tahini, lemon juice, crushed garlic, and a pinch of salt.
Whisk in water gradually until smooth and pourable.
Taste and adjust lemon or salt. Add honey/maple syrup for sweetness if desired.
Step 4: Assemble the Salad
In a large bowl, add the greens, tomatoes, cucumber, onion, bell peppers, and olives.
Toss gently with a bit of the tahini dressing.
Top with warm falafel and drizzle more dressing on top.
Step 5: Garnish & Serve
Garnish with fresh mint or parsley and a final squeeze of lemon.
Serve immediately with extra dressing on the side.