Falafel Salad
Prep time
Cook time
Total time
Serves: 2
  • For the falafel (makes 8-12 depending on size):
  • 1 large clove of garlic, skin still on
  • 1 15 oz. can cooked chickpeas, drained and rinsed
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Pinch of cayenne (optional)
  • 2 teaspoons sesame seeds (optional)
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 teaspoons olive oil
  • Handful fresh flat-leaf parsley
  • Handful fresh cilantro
  • Tablespoon vegetable oil
  • For the salad:
  • 4 cups mixed greens
  • 1 cup thinly sliced red cabbage
  • ½ cup sliced cherry tomatoes
  • ¼ cup sliced cucumber
  • ¼ cup sliced kalamata olives
  • 2 tablespoons toasted pine nuts
  • For the dressing:
  • 1 tablespoon tahini
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • 1-2 tablespoons water (see directions below)
  • Pinch of salt and freshly ground black pepper
  1. Place the garlic clove (with skin still on) onto a dry pan and toast over low heat for about 5 minutes, flipping occasionally. Once it has become aromatic and lightly browned, remove from pan and remove skin. Place in food processor.
  2. Add all of the remaining falafel ingredients into a food processor. Pulse until everything is combined.
  3. Dust a small amount of flour onto your clean hands and form the ingredients into small discs (Depending on how large you make them, you'll likely have between 8-12 falafel total. If you have leftover falafel, freeze them at this stage).
  4. Add the tablespoon of oil to a non-stick pan over medium heat.
  5. Fry the falafel for about 5 minutes per side, checking them occasionally to ensure they don't burn. The falafel will be done once they are crisp and golden on each side.
  6. Assemble the two salads with all of the salad ingredients and top with 3-4 falafel per salad.
  7. Whisk together all of the dressing ingredients in a separate bowl. Depending on how thick your tahini is, add 1-2 tablespoons of water until you reach your desired consistency (slightly runny). Drizzle the dressing onto the two salads and serve immediately.
Recipe by Orchard Street Kitchen at http://www.orchardstreetkitchen.com/falafel-salad/