Fab Falafel Salad Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 cups cold water. Soak 8–12 hours or overnight until plump. Drain thoroughly and pat dry with a towel.

Process falafel mix

In a food processor, combine drained chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 cup chopped onion, 3 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp kosher salt, 1/2 tsp black pepper. Pulse in 10–15 one-second pulses until mixture is finely ground but not a paste — it should hold together when pressed. Scrape down sides as needed.

Bind and chill

Transfer mixture to a bowl. Stir in 2 tbsp flour and 1/2 tsp baking powder. If mixture seems too wet, add up to 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up (helps hold shape when frying).

Form falafel

Using a small cookie scoop or tablespoon, portion mixture into 12 equal balls (about 1.5 tablespoons each) and gently flatten into patties about 1/2-inch thick.

Fry falafel

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add falafel in batches without crowding. Fry 2–3 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed.

While falafel chills (or during frying), prepare tzatziki. Grate 1/2 cup seeded cucumber and squeeze out excess moisture in a paper towel or cheesecloth. In a small bowl combine 1 cup Greek yogurt, grated cucumber, 1 minced garlic clove, 1 tbsp chopped dill, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust salt or lemon as needed. Chill until serving.

Make dressing: In a small jar or bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble salad: Place 4 cups mixed greens across two serving bowls or plates. Arrange 1/2 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup halved kalamata olives, 1/4 cup thinly sliced red onion, 1/4 cup thinly sliced radish and 1/2 cup crumbled feta over the greens.

Add hummus and tzatziki: Spoon about 1/4 cup hummus on each plate (half of the 1/2 cup). Add a generous spoonful (about 2 tbsp) of tzatziki near the hummus on each plate.

Top with falafel and dress: Place 6 warm falafel patties on each salad (half the batch). Drizzle the dressing lightly over the greens and falafel. If desired, add an extra drizzle of olive oil or a squeeze of lemon.

Serve: Garnish with a sprinkle of extra parsley or more crumbled feta if desired. Serve immediately so falafel remain crisp.