Falafel Salad Recipe
Falafel served over Greek salad with feta.
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Ingredients
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Falafel
Greek Salad
Optional Sauce / Finish
Method
Falafel
- 1
Soak chickpeas
Place 1 cup dried chickpeas in a bowl and cover with at least 2 inches of cold water. Refrigerate and soak 8–12 hours or overnight. Do not use canned chickpeas for best texture.
- 2
Drain and dry
Drain soaked chickpeas and pat dry with paper towels. Remove excess moisture so mixture won’t be too wet.
- 3
Make falafel mixture
In a food processor, combine the drained chickpeas, 1/4 cup optional canned/creamed chickpeas (if using for a slightly smoother interior), 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper and 1 tsp salt. Pulse until coarsely ground — the mixture should hold together when pressed but not be a paste. Scrape down sides as needed.
- 4
Bind and rest
Transfer mixture to a bowl and stir in 2 tbsp flour and 1/2 tsp baking powder. Refrigerate 20–30 minutes to firm up; this makes shaping easier.
- 5
Form falafel
Using wet hands or a small ice-cream scoop, form the mixture into 12 round patties or small balls (about 1–1.5 tbsp each). Place on a tray lined with parchment.
- 6
Fry falafel
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Add falafel in a single layer, not overcrowding the pan, and cook 2–3 minutes per side until deep golden brown and crisp. Adjust heat to prevent burning. Transfer to a paper-towel-lined plate and keep warm. Alternatively, bake at 400°F (200°C) for 18–22 minutes, turning once, until browned.
- 7
Season and finish
Squeeze lemon wedges over hot falafel just before serving.
Greek Salad
- 8
Prepare vegetables
While falafel rests or fries, dice 2 cups tomatoes, 1 cup cucumber, 1/4 cup red onion, 1/2 cup green bell pepper (if using) and place in a large mixing bowl. Add 1/2 cup halved kalamata olives.
- 9
Make dressing
In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
- 10
Toss salad
Pour dressing over the vegetables and gently toss to combine. Crumble 3/4 cup feta over the salad and toss lightly once more just to distribute. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Optional Sauce / Finish
- 11
Make tahini sauce
In a small bowl whisk together 1/4 cup tahini, 1 tbsp lemon juice, 1/2 tsp minced garlic and 1/4 tsp salt. Add water, 1–2 tbsp at a time, until sauce reaches a pourable consistency (about 2 tbsp). Taste and adjust lemon or salt.
- 12
Assemble plates
Divide the Greek salad among 4 plates or 2 large serving bowls. Top each portion with 3 falafel patties (for 4 servings) or 6 patties (for 2 servings). Drizzle tahini sauce over falafel and salad, or serve sauce on the side. Garnish with extra crumbled feta, chopped parsley and lemon wedges.