Falafel Salad Recipe

Chickpeas: These are the base for the falafel, providing protein and a hearty texture.

Parsley: Fresh and vibrant, it adds a bright, herbaceous note to the falafel.

Cilantro: Another fresh herb that brings a unique, slightly citrusy flavor.

Onion: Adds a bit of sharpness and depth to the falafel mixture.

Garlic: Essential for that classic falafel taste, providing a robust flavor.

Cumin: A warm, earthy spice that is a staple in Middle Eastern cuisine.

Coriander: Adds a subtle, slightly sweet flavor that complements the cumin.

Salt: Enhances all the other flavors in the dish.

Baking powder: Helps to give the falafel a light, airy texture.

All-purpose flour: Binds the falafel mixture together.

Olive oil: Used for frying the falafel to a golden brown.

Mixed greens: The base of the salad, providing a fresh, crisp contrast to the falafel.

Cherry tomatoes: Adds a sweet, juicy element to the salad.

Cucumber: Provides a refreshing crunch.

Red onion: Adds a sharp, tangy bite.

Olives: Brings a salty, briny flavor to the salad.

Tahini dressing: A creamy, nutty dressing that ties all the flavors together.

When forming the falafel mixture into small balls or patties, wet your hands slightly to prevent the mixture from sticking to your fingers. This will help you achieve a more uniform shape and ensure even cooking.

• chickpeas - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a great alternative for falafel.

• fresh parsley - Substitute with fresh basil: Basil offers a different but complementary flavor profile that works well in falafel.

• fresh cilantro - Substitute with fresh mint: Mint adds a refreshing twist and pairs nicely with the other ingredients.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a subtle depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and still provides the essential garlic flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor that can mimic cumin in recipes.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet and aromatic flavor that can replace coriander.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• baking powder - Substitute with baking soda and lemon juice: This combination can provide the leavening effect needed for falafel.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that complements the chickpeas in the recipe.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for frying.

• mixed greens - Substitute with baby spinach: Baby spinach is tender and nutritious, making it a great base for salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• cucumber - Substitute with zucchini: Zucchini offers a similar crunch and can be used raw in salads.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a pop of color.

• olives - Substitute with capers: Capers add a briny and tangy flavor, similar to olives.

• tahini dressing - Substitute with hummus dressing: Hummus dressing offers a creamy texture and similar flavor profile, making it a good alternative.

• Allow the falafel to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the falafel separately from the salad greens to maintain their crispiness. Place them in an airtight container lined with paper towels to absorb any excess moisture.
• For the salad greens, keep them fresh by storing in a separate airtight container or a resealable plastic bag with a paper towel to absorb moisture.
• The tahini dressing should be stored in a small jar or airtight container in the refrigerator. Shake or stir well before using again.
• If you plan to freeze the falafel, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
• To reheat frozen falafel, bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving as it can make them soggy.
• Assemble the salad just before serving to ensure the greens remain crisp and fresh.

• Oven Method: Preheat your oven to 350°F (175°C). Place the falafel on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy. While the falafel is reheating, toss the mixed greens, cherry tomatoes, cucumber, red onion, and olives in a bowl. Once the falafel is ready, assemble your salad and drizzle with tahini dressing.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the falafel in the skillet and cook for about 3-4 minutes on each side until heated through and crispy. While the falafel is reheating, prepare your mixed greens and other salad ingredients in a bowl. Once the falafel is ready, top your salad and add the tahini dressing.

• Microwave Method: Place the falafel on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may not retain the falafel's crispiness. While the falafel is reheating, mix your mixed greens and other salad ingredients in a bowl. Once the falafel is ready, assemble your salad and drizzle with tahini dressing.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the falafel in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until the falafel is heated through and crispy. While the falafel is reheating, prepare your mixed greens and other salad ingredients in a bowl. Once the falafel is ready, top your salad and add the tahini dressing.

• Food processor: To combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, baking powder, and flour until well mixed but not pureed.

• Frying pan: To heat olive oil and fry the falafel until golden brown on all sides.

• Spatula: To turn the falafel in the frying pan to ensure even cooking.

• Large bowl: To combine mixed greens, cherry tomatoes, cucumber, red onion, and olives.

• Measuring cups: To measure out the parsley, cilantro, onion, olive oil, and other ingredients accurately.

• Measuring spoons: To measure out the cumin, coriander, salt, and baking powder.

• Knife: To chop the fresh parsley, cilantro, onion, and other vegetables.

• Cutting board: To provide a surface for chopping the vegetables and herbs.

• Garlic press: To mince the garlic cloves efficiently.

• Mixing spoon: To mix the salad ingredients together in the large bowl.

• Serving plate: To serve the falafel salad once it is ready.

Use canned chickpeas: Save time by using canned chickpeas instead of soaking and cooking dried ones.

Pre-chop vegetables: Chop all your vegetables in advance and store them in the fridge.

Batch process falafel mixture: Make a large batch of the falafel mixture and freeze portions for future use.

Ready-made tahini dressing: Use store-bought tahini dressing to save time on making your own.

One-pan cooking: Fry the falafel in one pan while you assemble the salad in another bowl.