If you’re a fan of bold Middle Eastern flavors and wholesome plant-based meals, you’re going to fall in love with this Falafel Salad with Lemon-Tahini Dressing. It’s colorful, hearty, packed with protein, and drizzled in a creamy, zesty dressing that pulls everything together.

Whether you’re looking for a filling lunch, a meal-prep-friendly dinner, or a meatless Monday option, this falafel salad checks all the boxes. It’s crunchy, tangy, fresh, and satisfying—just how a great salad should be.

Why You’ll Love This Salad

Falafel is typically deep-fried, but we’re baking or air-frying it here for a lighter, healthier twist. Served on a bed of greens with fresh veggies and drizzled with a Lemon-Tahini Dressing, this dish has all the textures and flavors you crave.

The best part? It’s totally vegan, gluten-free, and customizable—perfect for anyone looking to eat more plant-based without giving up flavor.

Ingredients You’ll Need

For the Baked Falafel:

1 can (15 oz) chickpeas, drained and rinsed

¼ cup fresh parsley or cilantro

1 clove garlic

2 tbsp chopped onion

2 tbsp chickpea flour or all-purpose flour

1 tsp cumin

½ tsp baking powder

Salt and pepper, to taste

Olive oil spray (optional for crisping)

For the Salad:

2 cups mixed greens (romaine, arugula, spinach)

1 cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup red onion, thinly sliced

Optional: pickled onions, olives, or shredded carrots

For the Lemon-Tahini Dressing:

¼ cup tahini

2 tbsp lemon juice (fresh is best!)

1 tbsp maple syrup or agave

1–2 tbsp water (to thin)

½ tsp garlic powder

Salt, to taste

Step-by-Step Instructions

Step 1: Make the Falafel
In a food processor, blend chickpeas, parsley, garlic, onion, cumin, flour, and baking powder. Pulse until a coarse mixture forms—don’t overblend; you want texture! Form into small patties or balls and place on a parchment-lined baking sheet.

Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. For extra crispiness, use an air fryer at 375°F for 15 minutes.

Step 2: Whisk the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Add water a tablespoon at a time until it reaches a pourable consistency.

Step 3: Assemble the Salad

Layer greens in a bowl, top with cherry tomatoes, cucumbers, and red onion. Add your warm falafel and drizzle generously with the lemon-tahini dressing.

Tips for Success

Don’t skip the baking powder—it gives your falafel a light, fluffy interior.

Meal prep: Falafel and dressing can be made in advance and stored in the fridge for 3–4 days.

Customize it: Add quinoa, hummus, roasted veggies, or avocado for a heartier meal.

Why Tahini + Lemon = Magic

Tahini, made from ground sesame seeds, has a rich and nutty flavor that pairs beautifully with lemon’s bright tang. The result is a creamy, tangy dressing that complements earthy falafel and fresh veggies like a dream.

Make It a Bowl!

Want to turn this into a grain bowl? Swap out or add to the greens with:

Cooked quinoa

Brown rice

Couscous or bulgur wheat

Top with falafel, drizzle the dressing, and boom—you’ve got a Mediterranean-style power bowl in minutes.

Is This Salad Healthy?

Absolutely! Chickpeas provide plant-based protein and fiber. Leafy greens offer iron and vitamins, while tahini delivers healthy fats and minerals like calcium. This salad is:

High in fiber

Naturally gluten-free

Free of refined sugar

Packed with antioxidants

Final Thoughts

This Falafel Salad with Lemon-Tahini Dressing is a satisfying, flavor-packed way to eat more plants without sacrificing taste. Perfect for vegans, vegetarians, or anyone who just wants to eat better without feeling restricted.

Make it once, and it’ll quickly become part of your weekly meal rotation.