Falafel Salad

Falafel Salad is a fantastic dish that beautifully marries the hearty crunch of homemade falafel with the freshness of vibrant greens and fresh vegetables. Imagine a warm, crispy falafel nestled among crisp lettuce, juicy cherry tomatoes, and tangy olives – each bite bursting with flavor and texture. This salad not only satisfies your cravings but also brings a delightful Mediterranean flair to your table.

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My journey with falafel started when I lived close to a charming little Mediterranean café that served the most delightful falafel wraps. They’d have this salad option too, loaded with toppings, and it quickly became my go-to. There’s something about the combination of spices in the falafel paired with a creamy tahini dressing that just sings! Plus, making your own falafel is simpler than you might think, and they taste miles better than anything from a box. Trust me; once you try this homemade falafel salad, it’s going to be a new favorite meal.

How to Make Falafel Salad

Preheat the oven: Start by heating your oven to 425 degrees Fahrenheit. This helps to achieve that perfect golden-brown falafel.

Prepare the chickpeas: Drain and rinse the 15-ounce can of chickpeas under cold water. Afterwards, dab them with a paper towel gently to remove excess moisture and set aside.

Process the oats: Place 1/3 cup of old-fashioned rolled oats in your food processor. Blitz them for about 30 seconds to 1 minute until they reach a flour-like texture. Transfer to a separate bowl, then set it aside for later.

Mince the aromatics: Chop 1/4 small red onion and peel 2 garlic cloves. Toss them into the food processor along with 1/2 cup of cilantro leaves and tender stems. Pulse them until finely minced, stopping occasionally to scrape down the sides.

Combine ingredients: Now, add the drained chickpeas along with 2 tablespoons of tahini, 1 tablespoon olive oil, 2 teaspoons cumin, 1 teaspoon coriander, 3/4 teaspoon of kosher salt, and some fresh ground black pepper to the mixture. Process until just combined, ensuring to stop and scrape the bowl at least once. Add the blended oats and pulse once more until the mixture is uniform but still retains some texture.

Shape the falafel: Line a baking sheet with parchment paper, which prevents sticking. Use your hands to form the mixture into balls, about 1 ½ tablespoons each. Flatten them into discs, using a size 40 cookie scoop for uniformity, if you have one. Place the discs on the prepared sheet, and lightly brush the tops with olive oil.

Bake to perfection: Pop the falafel into the oven and bake for 15 minutes until they’re golden brown on one side. Flip them over and allow them to bake for another 10 minutes until they’re golden all around. Once baked, give them about five minutes to cool down.

Prepare tahini dressing: While waiting for the falafel to bake, whip up your favorite tahini dressing to drizzle over the salad.

Assemble the salad: On a plate or in a bowl, lay down 8 cups of mixed salad greens as the base. Top it generously with the baked falafel, shredded carrots, sliced cucumber, juicy cherry tomatoes, radishes, and kalamata olives. Drizzle everything with tahini dressing and serve immediately.

Storing & Reheating

To store any leftovers, keep your falafel in an airtight container in the refrigerator for up to a week. The salad greens can wilt quickly, so it’s best to store those separately. If you’d like to freeze the falafel, place them in a freezer-safe bag or container for up to 3 months. When reheating, simply place them in a preheated oven at 375°F for about 10–15 minutes until warmed through; however, note that reheating can soften their crispy texture slightly.

Falafel salad is a surefire crowd-pleaser with its delightful crunch, vibrant toppings, and sumptuous flavors. Don’t hesitate to experiment with different toppings or dressings to suit your palate. It’s a great way to pack in nutrition and satisfy those cravings for something hearty yet refreshing. Enjoy making it your own and savoring every bite!

Recipe FAQs

More Dinner Recipes

• Falafel Bowl
• Tahini Sauce

Falafel Salad

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• Author: Naomi
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mediterranean

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Description

This Falafel Salad is a delightful mix of chickpeas, fresh veggies, and a creamy tahini dressing. It’s quick to prepare, bursting with flavor, and perfect for a healthy meal. Enjoy a satisfying dish that’s great for lunch or dinner!

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Ingredients

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• 15-ounce can chickpeas
• 1/3 cup old fashioned rolled oats
• 1/4 small red onion
• 2 garlic cloves
• 1/2 cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
• 2 tablespoons tahini
• 1 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon coriander
• 3/4 teaspoon kosher salt
• fresh ground black pepper
• 1 recipe tahini sauce
• 1/2 english cucumber, sliced
• 2 carrots, shredded
• 2 radishes, sliced
• 1 cup cherry tomatoes, sliced
• 1 handful kalamata olives
• 8 cups salad greens

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Instructions

• Preheat the oven to 425°F.
• Drain and rinse the chickpeas, then pat them dry with a paper towel and set aside.
• In a food processor, pulse rolled oats until they resemble flour, then transfer to a bowl and set aside.
• Chop the red onion and peel the garlic; then combine them with cilantro in the food processor and pulse until minced.
• Add chickpeas, tahini, olive oil, cumin, coriander, salt, and pepper into the processor and blend until mixed, stopping to scrape down the bowl.
• Incorporate oats and pulse until a uniform dough forms, taking care not to over-process.
• On a parchment-lined baking sheet, shape the dough into 12 balls and flatten them slightly. Brush tops with olive oil.
• Bake falafel for 15 minutes, then flip and bake for another 10 minutes or until golden brown; cool for at least 5 minutes before serving.
• Prepare the Tahini Dressing while falafel is baking.
• To serve, layer greens on a plate and top with falafel, shredded carrots, cucumber, tomatoes, radishes, and olives. Drizzle with tahini dressing.

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Notes

Falafel can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Consider making a double batch to enjoy later. They are great for meal prep!
Customize your salad with any of your favorite greens and vegetables.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg

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