Falafel Salad Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator; drain and rinse well before using. Do not use canned chickpeas.

Process mixture

In a food processor, combine drained soaked chickpeas, 1/2 cup chopped onion, 1 cup packed parsley, 1/2 cup packed cilantro, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 1/2 tsp kosher salt, 1/2 tsp baking powder and 1/2 tsp black pepper. Pulse until a coarse, but cohesive, grainy paste forms (mixture should hold together when pressed). Scrape down sides as needed. If mixture is too wet, add 1–2 tbsp flour; if too loose, add the 2 tbsp flour and pulse again.

Chill

Transfer mixture to a bowl, cover, and refrigerate 30–45 minutes to firm up. This makes shaping easier and yields crisp falafel.

Shape falafel

Divide mixture into five equal portions (about 3 oz each). Using damp hands or a small scoop, form into patties about 2.5–3 inches wide and 3/4 inch thick, pressing firmly so they hold together.

Heat oil

Pour vegetable oil into a heavy skillet to a depth of about 1/3 inch (approximately 1 cup). Heat over medium-high until shimmering and a small pinch of the mixture sizzles immediately (about 350°F / 175°C).

Fry

Fry falafel patties in batches (do not crowd) for 3–4 minutes per side, until deep golden-brown and crisp. Adjust heat as needed to prevent burning. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining patties.

While falafel chills or fries, prepare the salad. Combine 1 cup diced tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/2 cup chopped parsley and 2 tbsp chopped mint (if using) in a bowl.

In a small jar or bowl whisk together 2 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss gently to combine. Taste and adjust seasoning. Let sit 5–10 minutes to meld flavors.

Make the tahini sauce just before serving so it stays smooth. In a small bowl whisk together 1/2 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 3 tbsp cold water, 1 tsp olive oil, 1/4 tsp ground cumin and 1/4 tsp kosher salt until creamy. If too thick, whisk in additional cold water 1 tsp at a time until a pourable but thick sauce is reached. Taste and adjust lemon or salt to preference.

Assemble salad base by spreading 4 cups chopped mixed greens or romaine on a serving plate. Spoon the dressed Arabic salad over the greens in the center or scatter evenly.

Arrange five warm falafel patties on top of the salad. Drizzle 3–4 tbsp of tahini sauce over falafel and salad, or serve sauce on the side.

Garnish with extra parsley and lemon wedges. Serve immediately while falafel are crisp.