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Falafel Salad with Lemon-Tahini Dressing

This vibrant Falafel Salad is packed with crispy chickpea falafels, fresh veggies, and topped with a zesty lemon-tahini dressing. It’s a protein-rich, satisfying, and 100% vegan meal perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Protein-Rich, Salad, Vegan
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the Falafel or use store-bought:
  • 1 can chickpeas drained and rinsed
  • 1/4 cup fresh parsley
  • 2 garlic cloves
  • 1 small onion chopped
  • 2 tbsp flour or chickpea flour
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • Salt and pepper to taste
  • 1 tbsp olive oil for pan-frying
  • For the Salad:
  • 2 cups mixed greens spinach, arugula, or lettuce
  • 1/2 cucumber sliced
  • 1 cup cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1/4 cup chopped fresh mint or parsley
  • For the Lemon-Tahini Dressing:
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup optional
  • 1 garlic clove minced
  • 2 –3 tbsp water to thin
  • Salt to taste

Method
 

  1. Prepare the Falafels:
  2. In a food processor, blend chickpeas, parsley, onion, garlic, spices, and flour until a coarse mixture forms. Form into small patties.
  3. Heat olive oil in a pan and cook falafels 3–4 minutes per side until golden brown. Set aside.
  4. Make the Dressing:
  5. Whisk together tahini, lemon juice, olive oil, maple syrup (if using), garlic, and salt. Add water gradually until the dressing reaches a pourable consistency.
  6. Assemble the Salad:
  7. In a large bowl, combine greens, cucumber, tomatoes, red onion, and herbs. Top with warm falafels and drizzle generously with dressing.
  8. Serve:
  9. Serve fresh, garnished with extra herbs or lemon wedges if desired.

Notes

You can air-fry or bake falafels for a lower-oil version.
Add cooked quinoa or pita chips for extra texture.
Dressing can be made ahead and stored in the fridge for up to 4 days.