Falafel Salad with Lemon-Tahini Dressing

Why You’ll Love This Recipe

This recipe is a perfect combination of crisp, fresh veggies and flavorful falafel. The falafel is crunchy on the outside and tender on the inside, making it a delightful contrast with the cool, refreshing salad. The Lemon-Tahini Dressing is creamy, tangy, and a bit nutty, complementing the falafel and vegetables beautifully. Whether you’re craving a light meal or something more filling, this dish is both nutritious and satisfying. Plus, it’s easy to prepare, making it an excellent option for meal prep.

Ingredients

For the falafel:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons flour (or chickpea flour for gluten-free)

• 2 tablespoons olive oil (for frying)

For the salad:

• 4 cups mixed greens (e.g., spinach, arugula, or romaine)

• 1 cucumber, diced

• 1 tomato, diced

• 1/2 red onion, thinly sliced

• 1/4 cup pitted olives (optional)

• 1/4 cup feta cheese (optional, omit for vegan)

For the lemon-tahini dressing:

• 1/4 cup tahini

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 teaspoon maple syrup (or honey)

• 2 tablespoons water (to thin, as needed)

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the falafel:

1. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture is coarsely blended, leaving some texture.

2. Transfer the mixture to a bowl and stir in the flour. If the mixture feels too wet, add a little more flour until it holds together when shaped.

3. Form the falafel mixture into small balls or patties, about 1 to 1.5 inches in diameter.

4. Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the falafel and fry for 3-4 minutes per side, until golden brown and crispy. You can also bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway through.

For the salad:

1. In a large bowl, combine the mixed greens, cucumber, tomato, red onion, and olives (if using). Toss gently to combine.

For the lemon-tahini dressing:

1. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and water. Season with salt and pepper to taste. If the dressing is too thick, add more water until it reaches your desired consistency.

To assemble:

1. Plate the salad, and top with the cooked falafel. Drizzle with the lemon-tahini dressing and sprinkle with feta cheese if desired.

2. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Add More Veggies: Feel free to add other vegetables like bell peppers, shredded carrots, or avocado for extra flavor and texture.

• Spicy: Add a pinch of cayenne pepper to the falafel mixture for some heat, or drizzle the salad with hot sauce for an extra kick.

• Grilled Protein: If you’d like to add more protein, try adding grilled chicken or tofu on top of the salad.

• Baked Falafel: For a lighter version, bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway through, instead of frying them.

Storage/Reheating

• Storage: Store the falafel in an airtight container in the refrigerator for up to 3 days. The salad can be stored in a separate container for up to 2 days. Keep the dressing in a separate container as well.

• Reheating: To reheat the falafel, place them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes or until heated through. You can also reheat them in a skillet for a couple of minutes on each side.

• Dressing Storage: The lemon-tahini dressing will keep in the fridge for up to 5 days. Stir well before using.

FAQs

1. Can I make the falafel ahead of time?

Yes, you can make the falafel ahead of time. Simply form the balls or patties, then store them in the fridge for up to 24 hours before frying or baking.

2. Can I bake the falafel instead of frying them?

Yes, you can bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway through, for a healthier option.

3. Can I make the salad without tahini?

Yes, you can make the dressing with other ingredients like olive oil, lemon juice, and a bit of yogurt or avocado for a creamy texture.

4. Can I freeze the falafel?

Yes, you can freeze the uncooked falafel. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag. When ready to cook, fry or bake directly from frozen.

5. Can I use canned chickpeas?

Yes, canned chickpeas work perfectly for this recipe. Just make sure to drain and rinse them well before using.

6. How can I make the dressing creamier?

To make the dressing creamier, add a tablespoon of Greek yogurt or avocado to the tahini mixture.

7. Can I use other greens for the salad?

Yes, you can use any type of leafy greens you prefer, such as kale, arugula, or mixed baby greens.

8. Can I add nuts to the salad?

Yes, adding nuts like toasted almonds or pine nuts would be a great way to add extra crunch to the salad.

9. How do I know when the falafel is cooked?

The falafel should be golden brown and crispy on the outside, and tender on the inside. You can test one by cutting it in half to make sure it’s cooked through.

10. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free when using chickpea flour or another gluten-free flour option for the falafel.

Conclusion

This Falafel Salad with Lemon-Tahini Dressing is the perfect combination of flavors and textures. The crispy, golden falafel pairs wonderfully with the fresh vegetables and creamy, tangy dressing. It’s an easy, healthy meal that’s perfect for lunch, dinner, or meal prep. Whether you’re a fan of Mediterranean flavors or just looking for a nutritious, satisfying dish, this recipe will quickly become a go-to in your meal rotation. Enjoy!