Falafel Fritter 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 fully rehydrated and plump. Drain and rinse thoroughly before use.

Prepare falafel mixture

Add drained soaked chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 cup chopped onion, 3 garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chickpea flour to a food processor. Pulse in 10–15 short bursts until the mixture is coarsely ground and holds together when pressed; avoid overprocessing into a paste. Scrape down the bowl as needed.

Chill the mixture

Transfer the mixture to a bowl, cover, and refrigerate 30 minutes to firm up. This helps the fritters hold shape.

Form fritters

Portion the mixture into 10–12 equal pieces (about 1.5 to 2 tablespoons each) and shape into small patties or slightly flattened balls.

Cook fritters

Heat a large skillet over medium heat and add 3 tbsp olive oil. When oil is shimmering, add fritters in a single layer without crowding. Cook 3–4 minutes per side until deep golden and crisp, pressing gently once to flatten. Adjust heat to prevent burning. Transfer to a paper towel–lined plate to drain. For a lower-oil option, bake at 200°C/400°F on a lightly oiled sheet for 20–25 minutes, turning once, until golden.

Prepare cucumber

Grate 1/4 cup cucumber and press out excess liquid using a clean towel or fine sieve. This prevents a watery dressing.

Mix dressing

In a bowl combine 3/4 cup Greek yogurt, grated cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste-adjust seasoning. Refrigerate at least 10 minutes so flavors meld.

Prepare vegetables and cheese

In a large bowl combine 4 cups mixed local greens, 1/2 cup corn kernels, 1 cup halved grape tomatoes, 3/4 cup diced cucumber, 1 diced avocado, 1/2 cup crumbled feta and 1/4 cup torn basil leaves. Gently toss to distribute ingredients evenly.

Dress the salad

Add about 3–4 tablespoons of tzatziki to the salad and gently toss to coat. Reserve extra tzatziki to serve on the side for topping fritters. Adjust amount to taste.

Plate and finish

Divide the dressed salad between 3–4 plates. Top each portion with 3 warm falafel fritters. Spoon additional tzatziki over fritters if desired and finish with a sprinkle of extra crumbled feta and torn basil. Serve immediately so fritters remain crisp.