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Colorful Falafel Bliss Salad Bowl with fresh ingredients and crispy falafel.

Falafel Bliss Salad Bowl

A delightful salad bowl featuring crispy falafel on a bed of greens, topped with fresh vegetables and a tangy tahini dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Falafel
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt and pepper to taste
  • 1 tablespoon flour (chickpea flour for gluten-free)
For the Salad
  • 4 cups mixed greens (spinach or lettuce)
  • 1 medium cucumber, diced
  • 1 medium tomato, diced
  • 1/4 red onion, thinly sliced
For the Tahini Dressing
  • 1/4 cup tahini
  • 1 juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, and flour. Pulse until the mixture is coarse and well combined.
  2. Scoop the falafel mixture into your hands and form small balls or patties, about 1-2 inches in diameter.
Cooking
  1. Heat some oil in a skillet over medium heat. Once hot, add the falafel balls, cooking for about 3-4 minutes per side or until golden brown.
  2. Alternatively, you can bake them at 400°F (200°C) for 20-25 minutes for a healthier option, flipping halfway.
Assembling the Salad
  1. While the falafel cooks, assemble the salad. In a large bowl, mix the greens, cucumber, tomato, and red onion.
  2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth.
  3. Once the falafel is cooked, add them to the mixed greens and drizzle with tahini dressing. Toss gently and serve immediately.

Notes

For substitutes, consider adding roasted vegetables or avocados. For the crispiest falafel, chill the mixture for about 30 minutes before shaping and cooking. Always ensure the oil is hot enough before adding the falafel to avoid sogginess. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the falafel separate from the salad.