Falafel Salad

By Kevin • 30 or Less, All, Salads, Vegetarian • 19 Dec 2012

Falafel Salad

After a few not-so-successful attempts at making falafels without flour for binder and without deep-frying, I found the answer in baking. As they are still very delicate after cooking, be extremely careful when plating them or they’ll break apart. You’ll also want to put the harissa on immediately before serving to avoid turning the entire falafel red with the oil.

Time: 30 minutes

Serves: 4


19 ounce can chickpeas – rinsed and drained
¼ cup flat leaf parsley
2 cloves garlic – very finely chopped or crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon plus ⅛ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 tablespoons plain low-fat yogurt
2 teaspoons tahini
½ teaspoon lemon juice
8 cups mixed greens
4 teaspoons harissa


Preheat your oven to 400F.

Place the chickpeas, parsley, one clove of garlic, cumin, coriander, ½ teaspoon of the salt and ⅛ teaspoon of the pepper in a food processor. Pulse until the mixture begins to stick together.

Form the falafel mixture into eight patties, place on a baking sheet and bake for twenty minutes.

While the falafels are cooking, make a tahini sauce by stirring together the yogurt, tahini, lemon juice, remaining clove of garlic, remaining ⅛ teaspoon of salt and ⅛ teaspoon of pepper.

Very carefully plate the falafels on the greens then top with the tahini sauce and harissa.

Get the PDF and nutrition info


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