This post contains affiliate links
Why This Falafel Salad Deserves a Spot in Your Kitchen
If you’ve ever bitten into a perfectly crispy, golden-brown falafel and thought, I could eat this every day, you’re not alone. Falafel is the ultimate plant-based comfort food—crunchy on the outside, fluffy inside, and packed with bold, savoury spices. Now, imagine it on a fresh, vibrant salad loaded with quinoa, crunchy vegetables, and drizzled with a creamy tahini dressing.
This Falafel Salad is a chef-approved masterpiece. It’s protein-packed, satisfying, and surprisingly easy to make from scratch. Plus, you’ll never want to go back to store-bought falafel again after tasting these freshly fried, homemade bites!
What You’ll Need for the Best Falafel Salad
For the Falafel:
- 1/2 cup (100g) dried chickpeas
- 1 medium-sized garlic clove
- ¼ cooking onion
- 1 tsp. (5g) whole cumin
- Pinch of chilies
- ½ cup packed chopped fresh parsley (about ½ of a SMALL bunch)
- 1 tsp. (5g) kosher salt
- A few good grinds of black pepper
- ¼ tsp. baking soda
- 2 tsp. lemon juice (about ½ lemon)
- 1 tbsp (10g) sesame seeds (optional)
- Oil, for frying
For the Tahini Sauce:
- 1 large clove garlic
- Juice of ½ lemon
- ½ cup (125ml) tahini paste
- Salt, as needed
- Water, as needed
For the Salad:
- 5-6 cups mixed greens
- 1 cucumber, seeded & diced
- 1 tomato, seeded & diced
- 1 pepper, seeded & diced
- 2 celery ribs, diced
- 1 cup chopped fresh herbs such as parsley, dill or cilantro
- 2 cups cooked quinoa (see our full blog post on quinoa here!)
- 2 tbsp. red wine vinegar
- 4 tbsp. olive oil
For Garnish:
- ½ cup toasted, slivered almonds
- 1 tbsp. Aleppo pepper
How to Make the Perfect Falafel Salad
Step 1: Soak the Chickpeas
The secret to crispy falafel? Using dried chickpeas, not canned! Soak them overnight in a bowl of water with at least 4 inches of extra water on top. The chickpeas will almost double in weight after soaking.
Step 2: Blend the Falafel Mixture
Once soaked, drain the chickpeas and add them to a food processor along with garlic, onion, cumin, chilies, parsley, salt, black pepper, baking soda, and lemon juice. Pulse until everything is finely minced—you want a texture that holds together but isn’t pureed into mush.
Step 3: Shape the Falafel
Form small, football-shaped balls or discs using your hands, a scoop, or a spoon (see next step for ‘hot tip’). If the mixture feels too wet to hold its shape, let it sit for 10 minutes before forming. Sprinkle with sesame seeds if using.
Ok now this is important: if your falafel falls apart while frying—who cares? Seriously. We get it, we all want that perfectly round, golden-brown falafel, but let’s be real: crispy, craggly falafel bits are basically the world’s best salad topping. Think of them as Middle Eastern croutons—little flavour bombs of crispy chickpea goodness.
So if a few (or even half) of your falafel decide to break apart in the oil, don’t stress. Scoop those crispy bits out, toss them over your salad, and suddenly, you’ve got the best texture contrast ever—crunchy, nutty, and packed with all those delicious spices. Plus, they soak up the tahini dressing like a dream.
Of course, if all of your falafel are crumbling beyond recognition, maybe tweak the mixture a little—let it sit for 10 minutes, add a sprinkle of flour, or try frying at a slightly higher temp. But honestly? A falafel that falls apart is just a happy accident that makes your salad even better.
Step 4: Fry Until Perfectly Crispy
Heat about ½ inch of oil in a small pan over medium heat. HOT TIP: We like to sort of form the falafel as we fry, i.e. grab two tablespoons, pick up a spoonful, use another spoon to pack on top and ‘slide’ the packed falafel mixture into the oil. Check out this quick video: https://youtube.com/shorts/jklZGSsNFwY?si=oShmxqaI4Wq7pbLd
The falafel should sizzle instantly when placed in the oil—if not, the oil isn’t hot enough. Fry 4-5 falafel at a time until deep golden brown on one side, about 3 minutes. They will be fairly dark. Flip over and cook on the other side for a further 2-3 minutes.
Remove with a slotted spoon and drain on a paper towel. Sprinkle with salt immediately for the best flavour.
Step 5: Make the Tahini Dressing
Start with the garlic: Mincing garlic is great, but turning it into a paste? Game changer. Here’s why: when you finely chop garlic, you get little pieces that distribute throughout your dish. But when you take the extra step to smash it into a paste—with a generous pinch of salt—it unlocks a whole new level of flavour.
The salt helps break down the garlic, drawing out its natural juices and mellowing the bite, making it blend seamlessly into this dressing.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
So once garlic is mashed to a paste, in a bowl combine the garlic, lemon juice, and tahini paste. Add a pinch of salt and whisk. It might look like something has gone terribly wrong at first, stiff and separated. Keep whisking and gradually add water, a teaspoon at a time, until you reach a smooth, pourable consistency.
Step 6: Salad Vegetables
Seed & dice all of the vegetables and toss with olive oil & vinegar. Have the herbs chopped & ready to go. Be generous with the herbs!
Step 7: Assemble the Salad
For this we like to meal prep or serve by layering into four containers or bowls. Start with the greens on the bottom, then add falafel, vegetables, herbs and quinoa in sections. Garnish with the almonds, drizzle with teh tahini dressing (or serve separately for meal prep) and garnish with Aleppo pepper.
Substitutions & Variations
Want to mix things up? Here are some easy swaps:
✔️ No chickpeas? Use soaked fava beans for a traditional Egyptian-style falafel.
✔️ No cumin? Try ground coriander for a slightly different, but delicious, earthy flavour.
✔️ Want it gluten-free? Skip the sprinkle of flour if your falafel mixture is too wet—try chilling the mixture instead.
✔️ Looking for extra protein? Add grilled halloumi or a spoonful of hummus on top.
What to Know/Avoid When Making Falafel
🔥 Don’t use canned chickpeas – They’re too soft and will make your falafel fall apart.
🔥 Your oil needs to be HOT – If it’s not sizzling immediately, your falafel won’t get crispy.
🔥 Blend, don’t puree – You need texture in the mixture for crispy falafel.
🔥 Don’t overwork the mixture – Too much processing will make your falafel dense instead of light and airy.
Storage Recommendations
📦 Falafel: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 5-7 minutes to crisp them up.
❄️ Freezing: Shape the falafel mixture into balls and freeze them raw. When ready to eat, fry straight from frozen—no need to thaw! You can also freeze the mixture in a ziptop bag, thaw & fry. You may need to add a little flour as freezing will encourage moisture.
🥗 Salad: Store the salad separately from the dressing and falafel to keep everything fresh.
FAQ: Everything You Need to Know About Falafel Salad
Q: Can I bake falafel instead of frying?
A: Yes! Brush with oil and bake at 400°F for about 20 minutes, flipping halfway. It won’t be as crispy as frying, but still delicious!
Q: How do I keep falafel from falling apart?
A: If your mixture is too wet, try adding a sprinkle of flour or letting it sit for 10 minutes before shaping. Also remember: if a few (or even half) of your falafel decide to break apart in the oil, don’t stress. Scoop those crispy bits out, toss them over your salad, and suddenly, you’ve got the best texture contrast ever—crunchy, nutty, and packed with all those delicious spices. Plus, they soak up the tahini dressing like a dream.
Q: What’s the best way to serve falafel salad?
A: This salad is a complete meal (and complete protein with the addition of the quinoa!) but you can definitely add to it with warm pita bread, pickled turnips, and a squeeze of extra lemon juice for that fresh, tangy kick!
Take Your Cooking to the Next Level!
Love this recipe? Learn from a chef and bring restaurant-quality meals to your kitchen with our online cooking classes! Choose the option that fits your lifestyle:
👩🍳 Live Cooking Classes – Cook alongside a chef in real time and get expert guidance. Join a Live Class →
📺 On-Demand Classes – Learn at your own pace with step-by-step video lessons. Start Cooking Anytime →
