Falafel tops the chart of some of the world’s best vegan recipes, in our opinion. These Middle Eastern chickpea balls are so meaty and satisfying, we could eat them daily. Here’s a way to make part of an everyday plant-based meal: this Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers! This one is a massive hit with our family: and works for weeknights or dinner parties.
Ingredients in falafel salad
Falafel is a Middle Eastern ball of chickpeas, herbs and spices that’s deep fried. It’s most often served as an appetizer with dip, or in a pita as a falafel sandwich. But an alternative way to eat it is deconstructed, in a salad! It makes a satisfying vegan and gluten free dinner idea, served in a big bowl with a creamy sauce or dressing. Here’s what you’ll need for this falafel salad recipe:
Falafel: this Baked Falafel recipe is perfect for easy meals, but you can substitute with classic fried falafel or frozen (see below) Tahini sauce: the zingy Tahini Sauce or Lemon Tahini Dressing ties the salad together with creamy richness English cucumber: English cucumber is key: the flavor is milder and it doesn’t have a tough peel or seeds Carrots Radishes Tomatoes Kalamata olives or Castelvetrano olives Salad greens
Options for the falafel
This falafel salad is perfect with our baked falafel, which is quick and easy. You can make it with a can of chickpeas, and bake it up in a flash! Or, it’s excellent with classic falafel: you’ll just have to remember to soak dry chickpeas overnight. Here’s a breakdown:
Baked falafel: Baked Falafel is a shortcut for easy dinners, made with canned chickpeas and baked in the oven. Leftovers save well, so consider making a double batch and refrigerating or freezing. Also try them with dip or in kid lunch boxes! Classic falafel: This Classic Falafel recipe uses dried chickpeas, like a traditional Middle Eastern falafel. The flavor is excellent and it’s worth remembering to soak them overnight, and dealing with the tricky elements of pan frying. It’s just that good! Frozen falafel: Many grocery stores carry frozen falafel in the frozen section. Let us know if you have favorite brands (Target has them, which means they’re pretty widely available!) Restaurant falafel: Ordering Greek or Middle Eastern takeout? Here’s a tip: order extra falafel, then serve the leftovers over a salad. It’s a great way to create another meal!
Tahini sauce and other dressing ideas
What’s most important about this falafel salad? The dressing brings it all together! The Tahini Sauce in the recipe below is one of our favorite recipes ever: it’s so delicious and versatile! But it works with a few other sauce options that are traditional on a Falafel Sandwich:
Tahini Sauce has the best creamy, zingy and balanced flavor. It really brings the elements in this salad together! It also fits many diet options: vegetarian, vegan, and gluten-free. Quick Cucumber Sauce or Tzatziki are both full of flavor with Greek yogurt, lemon, cucumber and dill! This first sauce is a shortcut version. Cilantro Sauce is another vegan sauce, deliciously fresh with lots of cilantro and blended cashews as the body.
More Mediterranean recipes
This Falafel Salad is a great Mediterranean diet recipe that doubles as a filling vegan dinner recipe! Here are a few more recipes to try:
Mix up fast and easy Quick Hummus Bowls or Mediterranean Tuna Salad Opt for cozy Chickpea Soup with Rice or Easy Kale Soup Try Spinach Rice with Feta Grab Simple Red Lentil Soup
This falafel salad recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free. 5 from 5 reviews
15-ounce can chickpeas ⅓ cup Old Fashioned rolled oats 1/4 small red onion 2 garlic cloves ½ cup cilantro leaves and tender stems, loosely packed (or fresh parsley) 2 tablespoons tahini 1 tablespoons olive oil 2 teaspoons cumin 1 teaspoon coriander ¾ teaspoon kosher salt Fresh ground black pepper
For the salad
1 recipe Tahini Sauce 1/2 English cucumber, sliced 2 carrots, shredded 2 radishes, sliced 1 cup cherry tomatoes, sliced 1 handful Kalamata olives 8 cups salad greens
