Vegan Falafel Salad
Colorful, fresh, and packed with plant-based protein, this Vegan Falafel Salad is a vibrant medley of flavors and textures that’s perfect for a wholesome lunch or light dinner. Featuring golden, pan-fried falafel made from a blend of chickpeas, fresh herbs, and aromatic spices, this salad is as satisfying as it is nutritious. It’s served atop a bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and tangy red onion, all brought together with a creamy, zesty homemade tahini dressing. With just 20 minutes of prep time and 15 minutes of cooking, this easy-to-make recipe is ideal for busy weeknights or meal prep. Whether you're a long-time vegan or just exploring plant-based meals, this falafel salad will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup chopped fresh parsley
- 0.5 cup chopped fresh cilantro
- 3 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon baking powder
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.25 cup red onion, thinly sliced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons water
Instructions
In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, baking powder, and flour.
Pulse the mixture until it forms a coarse dough but not entirely smooth. Scrape down the sides of the food processor as needed.
Scoop out tablespoon-sized portions of the falafel mixture and form them into small patties or balls.
Heat olive oil in a large non-stick skillet over medium heat. Once hot, cook the falafel for 2-3 minutes on each side until golden brown and crispy.
Remove the falafel from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and water in a small bowl until smooth. Add more water for a thinner consistency if needed.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
Top the salad with the cooked falafel and drizzle with the tahini dressing.
Serve immediately, and enjoy your fresh and hearty vegan falafel salad!
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 26.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2853 mg | 219% | |
| Iron | 10732.6 mg | 59626% | |
| Potassium | 3258 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
