Description
This falafel salad is a vibrant explosion of fresh flavors and delightful textures, featuring warmly spiced, crispy falafel nestled amongst a bed of crisp greens and bright vegetables, all drizzled with a tangy, creamy lemon tahini dressing. It’s the perfect wholesome and satisfying meal for any day of the week. Imagine perfectly golden falafel that are delightfully crunchy on the outside and tender within, showcasing the beautiful harmony of textures and tastes that make this dish so irresistible.
Ingredients
Non-stick cooking spray
1–15 ounce can chickpeas, drained and rinsed
1/4 cup chopped red onions
2 garlic cloves, minced
1/4 cup parsley and cilantro leaves
1 teaspoon cumin
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons flour
1/2 teaspoon baking powder
Juice of 1 lemon
2 tablespoons tahini
1/4 cup olive oil
1 garlic clove minced, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 head romaine chopped (about 6 ounces)
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup thinly sliced radishes
1/2 cup halved cherry tomatoes
1/2 cup thinly sliced cucumbers
1/4 cup crumbled feta
Pita bread for serving, optional
Instructions
1. Preheat your oven to 400 degrees F and lightly spray a baking sheet with non-stick cooking spray.
2. In a food processor, combine the drained and rinsed chickpeas, chopped red onions, minced garlic, parsley and cilantro leaves, cumin, cayenne pepper, kosher salt, black pepper, olive oil, flour, and baking powder.
3. Pulse the ingredients until they are well chopped, with some partial chickpeas visible but not completely mashed.
4. Shape the falafel mixture into 12 patties, about 2 inches in diameter, and place them a few inches apart on the prepared baking sheet.
5. Bake the falafel for 25-30 minutes, flipping them halfway through, until they are golden brown on both sides.
6. To make the dressing, whisk together the lemon juice, tahini, olive oil, minced garlic, salt, and pepper in a small bowl until smooth.
7. In a large bowl, toss together the chopped romaine lettuce, shredded carrots, shredded red cabbage, sliced radishes, cherry tomatoes, sliced cucumbers, and crumbled feta cheese.
8. Serve the salad by placing it on individual plates or in a serving dish. Top with the baked falafel and drizzle with the lemon tahini dressing. Serve any extra dressing on the side and with pita bread if desired.
Notes
For the best falafel texture, avoid processing the chickpea mixture too much. You want some texture, not a smooth paste, as this helps achieve a delightful interior tenderness.
Ensure your oil is properly heated before frying the falafel. If it’s too cool, they’ll absorb too much oil and become greasy; if it’s too hot, they’ll burn before cooking through.
Always drain the falafel on paper towels after frying to remove excess oil for a crispier finish.
Tahini can vary in thickness. Adjust the water in the dressing gradually to achieve your preferred creamy, pourable consistency.
Falafel are best enjoyed warm right after frying, when their crisp exterior is at its peak.
- Prep Time: Approx. 45 minutes (active)
- Cook Time: 25-30 minutes
- Category: Salad
- Cuisine: Mediterranean