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Baked Falafel Salad Recipe

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4.1 from 86 reviews

This Baked Falafel Salad is a wholesome and vibrant dish featuring crispy baked falafel patties atop a fresh mix of romaine, carrots, cabbage, radishes, tomatoes, and cucumbers. Tossed with a creamy, tangy tahini-lemon dressing and topped with crumbled feta, it’s a perfect healthy meal option combining Middle Eastern flavors with a nutritious salad base.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Falafel

  • 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

Dressing

  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Salad

  • 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 cheese
  • Pita bread for serving (optional)

Instructions

  1. Preheat and prepare baking pan: Preheat your oven to 400°F (200°C) and grease a baking sheet lightly with non-stick cooking spray to prevent sticking when baking the falafel.
  2. Make falafel mixture: In a food processor, combine chickpeas, chopped onions, minced garlic, parsley, cilantro, cumin, cayenne pepper, kosher salt, black pepper, olive oil, flour, and baking powder. Pulse until the mixture is well chopped but still slightly coarse with some chickpea texture remaining; avoid completely mashing it.
  3. Form falafel patties: Shape the falafel mixture into 12 even patties about 2 inches in diameter. Place them spaced a few inches apart on the prepared baking sheet to ensure even cooking.
  4. Bake falafel: Bake the patties in the oven for 25-30 minutes, flipping halfway through baking. They should be golden brown and crisp on both sides when done.
  5. Prepare the dressing: In a small bowl, whisk together lemon juice, tahini, olive oil, minced garlic, kosher salt, and black pepper until smooth and fully combined, creating a creamy and tangy dressing.
  6. Assemble the salad: In a large mixing bowl, toss together the chopped romaine, shredded carrots, shredded red cabbage, sliced radishes, halved cherry tomatoes, sliced cucumbers, and crumbled feta cheese until evenly combined.
  7. Plate the salad and falafel: Arrange the salad on a serving dish or individual plates, then top each portion with the warm baked falafel patties and drizzle the tahini dressing over the top.
  8. Serve: Offer additional dressing on the side and serve with warm pita bread if desired, for a complete, fresh, and flavorful meal.

Notes

  • For crispier falafel, ensure the baking sheet and patties have some space between them to allow air circulation.
  • If you prefer a smoother falafel texture, pulse the mixture a bit more but avoid pureeing completely.
  • Use gluten-free flour if you want to make this salad gluten-free.
  • Tahini can sometimes separate; stir or whisk it well before measuring.
  • Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
  • Optional add-ons include chopped cucumbers or a sprinkle of fresh mint for extra freshness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/baked-falafel-salad-recipe/