Halloumi & Falafel Salad Recipe

Soak

Place 1 cup dried chickpeas in a bowl and cover with plenty of cold water. Soak at room temperature for 12–24 hours until plump. Drain and rinse well before using.

Process

Drain chickpeas thoroughly and add to a food processor with 1/2 cup roughly chopped onion, 2 garlic cloves, 1/2 cup packed parsley, 1/4 cup packed cilantro, 2 tablespoons flour, 1/2 teaspoon baking powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse in short bursts until a coarse pasty mixture forms — it should hold together when squeezed but still have some texture. If too dry, add up to 1 tablespoon water; if too wet, add a little more flour.

Chill

Transfer mixture to a bowl, cover and refrigerate 30–60 minutes to firm up — this helps form fritters that hold their shape.

Form balls/ patties

Heat about 1 cup neutral oil in a deep skillet or pot to 350°F (175°C) or medium-high. Using wet hands or a small scoop, form tablespoon-sized balls or slightly flattened patties from the chilled mixture.

Fry

Fry falafel in batches, taking care not to overcrowd, until golden brown and crisp, about 3–4 minutes per side. Use a slotted spoon to transfer cooked falafel to a paper towel-lined plate to drain and lightly salt while hot.

Prepare halloumi

Slice 8 oz halloumi into 1/4–1/2-inch thick slices. Pat dry with paper towel to remove surface moisture. Brush both sides lightly with 1 tablespoon olive oil.

Grill/ pan-fry halloumi

Heat a nonstick skillet or grill pan over medium-high heat. When hot, add halloumi and cook 2–3 minutes per side until golden brown and slightly crisp. Remove from heat and set aside.

Assemble salad base

In a large bowl or on a serving platter combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion. Toss gently to combine.

Add herbs

Sprinkle 2 tablespoons chopped fresh mint and 2 tablespoons chopped fresh parsley over the greens.

Top with halloumi

Arrange the warm halloumi slices over the salad just before serving so they stay slightly crisp.

Make dressing

Whisk together 1/2 cup plain yogurt, 1 tablespoon tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add up to 1 tablespoon water to reach desired pourable consistency. Taste and adjust seasoning.

Dress salad

Drizzle the dressing over the salad and gently toss to coat the greens, leaving halloumi slices on top if preferred.

Add falafel & garnish

Nestle warm falafel into the salad among the greens and halloumi. Sprinkle optional 1 teaspoon toasted sesame seeds and additional chopped herbs if desired. Serve immediately.