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Baked Falafel Salad

A nutritious and delicious salad featuring baked falafel made from chickpeas, fresh vegetables, and a flavorful dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Falafel
  • 1 can 15 ounces chickpeas, drained and rinsed Choose canned chickpeas for convenience.
  • 1/4 cup chopped red onions
  • 2 cloves garlic, minced Use fresh garlic for better flavor.
  • 1/4 cup parsley and cilantro leaves Use fresh herbs for a vibrant taste.
  • 1 teaspoon cumin Add more for stronger flavor if desired.
  • 1 pinch cayenne pepper Adjust spice level to taste.
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil Extra virgin is preferred.
  • 2 tablespoons flour Substitute with gluten-free flour if necessary.
  • 1/2 teaspoon baking powder
For the Dressing
  • Juice of 1 lemon Freshly squeezed is best.
  • 2 tablespoons tahini Can substitute with yogurt for a creamier dressing.
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Salad
  • 1 head romaine lettuce, 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 cheese Omit for a vegan version.
  • Pita bread optional for serving Great for a hearty meal.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F (200 degrees C). Grease a baking sheet with non-stick cooking spray, or line it with parchment paper for easy cleanup.
  2. Combine chickpeas, onions, garlic, parsley, cilantro, cumin, cayenne pepper, kosher salt, black pepper, olive oil, flour, and baking powder in a food processor. Pulse until the mixture is well-chopped but not completely mashed.
  3. Shape the falafel mixture into 12 patties, each about 2 inches in diameter, and place them on the prepared baking sheet, spacing them apart.
Cooking
  1. Bake the falafel for 25-30 minutes, flipping halfway through until golden brown on both sides.
Making the Dressing
  1. Whisk together lemon juice, tahini, olive oil, minced garlic, kosher salt, and black pepper in a small bowl until well combined.
Assembling the Salad
  1. Toss together the chopped romaine, shredded carrots, red cabbage, radishes, cherry tomatoes, cucumbers, and feta cheese in a large mixing bowl.
  2. Serve the salad on a serving dish or individual plates, topped with baked falafel and drizzled with dressing.

Notes

Store leftover salad in an airtight container in the refrigerator for 2-3 days. For best results, keep dressing separate until serving. Can be served warm or cold.