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Falafel Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 -6 servings
Calories: 90kcal
Author: Shinee
Simple satisfying salad, loaded with flavorful falafel balls and smothered with tangy Greek yogurt dressing. Customize yours with your favorite leafy greens and toppings. It’s delicious summer lunch!
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Ingredients

For falafel:

  • 1 can 15oz/425gr chickpeas, drained and rinsed
  • ½ cup tightly packed parsley
  • 2-3 medium garlic cloves
  • 2 tablespoons 16gr all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Vegetable or canola oil for frying

For dressing:

  • 4 oz 110gr Greek yogurt
  • 1 ½ tablespoons extra virgin olive oil
  • ½ tablespoon fresh lemon juice
  • Salt & pepper to taste

For salad:

  • Romaine lettuce thinly sliced (Butter lettuce, arugula, spinach are also good addition)
  • Mini sweet peppers thinly sliced

Helpful Tools:

Instructions

  • To make falafel, in a food processor, place all the ingredients for falafel, except for oil, and pulse until the mixture is smooth.
  • Using a medium cookie scoop, divide the mixture into 1-inch balls. Roll each ball between your palms to smooth out the surface. (You’ll get about 16 falafel balls.)
  • Heat the oil (at least 2 inches deep) till 350°F (175°C). Fry the balls until nice and golden brown, 6-8 balls at a time, for about 3 minutes. Make sure the oil temperature doesn’t drop below 350°F (175°C), or falafel balls will fall apart.
  • Remove the balls onto a baking sheet lined with paper towel and wire rack, so that they stay crispy longer.
  • To make the dressing, in a small dish, mix Greek yogurt, olive oil and lemon juice. Salt and pepper to taste.
  • To assemble the salad, plate thinly sliced Romaine lettuce and sweet peppers. Top with few falafel balls and drizzle the dressing.

Nutrition

Calories: 90kcal
Carbohydrates: 6g
Protein: 4g
Fat: 6g
Sugar: 1g
Sodium: 311mg