Falafel Salad Recipe with Lemon Tahini Dressing (Fresh Herb Bowl)
Falafel Salad Recipe with Lemon Tahini Dressing is a fresh, hearty, restaurant-style dinner bowl that’s packed with herbs and ready to impress. This falafel salad recipe starts with soaked chickpeas blended with parsley and cilantro, formed into large falafels, fried until crisp, then arranged over spring mix with hummus, cherry tomatoes, cucumber, feta, pickled red onion, and a creamy lemon tahini dressing.
Servings: 4
Calories: 974kcal
Ingredients
- 2 cups dried chickpeas soaked 12–18 hours and drained
- 2 cups fresh parsley loosely packed (thick stems removed)
- 2 cups fresh cilantro loosely packed (thick stems removed)
- ⅔ cup finely chopped yellow onion
- 6 garlic cloves
- 2½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking powder
- neutral oil for frying
Tomato–Cucumber–Feta Salad
- 1 pint cherry tomatoes halved
- 4 to 5 mini cucumbers sliced
- 1 cup crumbled feta
- 1 to 2 tablespoons finely chopped fresh dill
- small squeeze fresh lemon juice
- pinch kosher salt
Bowl Components
- 5 to 6 cups spring mix
- 1½ cups hummus ¾ cup per bowl
- ¾ to 1 cup prepared pickled red onions
- 1 to 2 radishes very thinly sliced
- 1 pita wedge for 2 to 3 wedges per bowl
Lemon Tahini Dressing
- ⅔ cup tahini
- juice of 2 lemons
- 1 large garlic clove grated
- 1 teaspoon kosher salt
- warm water until smooth and pourable
Instructions
- Place dried chickpeas in a large bowl and cover with water by at least 3 inches. Soak 12–18 hours. Drain thoroughly. Do not cook.
- In a food processor, pulse parsley, cilantro, onion, and garlic until finely chopped.
- Add drained chickpeas, cumin, salt, and baking powder. Pulse until the mixture resembles coarse crumbs and holds together when pressed. Do not puree. Refrigerate 30–60 minutes.
- Using a 3 tablespoon scoop, form large falafel balls or gently flatten into thick patties.
- Heat oil to 350°F. Fry in batches for 3–4 minutes until deep golden brown and crisp outside. The interior should remain bright green and tender. Drain on a rack or paper towels.
- Combine cherry tomatoes, cucumber, feta, dill, lemon juice, and salt. Toss gently to keep it fresh and structured.
- Whisk tahini, lemon juice, garlic, and salt. Add warm water gradually until smooth and pourable.
- Divide spring mix evenly between two wide bowls. Arrange falafel in an S-shaped curve through the center. Spoon the tomato–cucumber–feta mixture along both sides of the falafel curve.
- On one end, add a smooth swoop of hummus and place a few thin radish slices as a bright accent. On the opposite end, add pickled red onions and tuck warm pita wedges alongside. Drizzle lightly with lemon tahini and serve additional dressing on the side.
Video
Notes
Cooking Notes
Use soaked dried chickpeas only for authentic texture. Maintain steady oil temperature. Drain falafel on a wire rack for crisp results.
Tips for Best Results
- Maintain 350°F oil for even browning.
- Pulse mixture until coarse, not smooth.
- Let falafel rest briefly before assembling.
- Arrange toppings thoughtfully to prevent overcrowding.
Nutrition
Calories: 974kcal | Carbohydrates: 109g | Protein: 44g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Cholesterol: 33mg | Sodium: 2793mg | Potassium: 2006mg | Fiber: 29g | Sugar: 17g | Vitamin A: 4519IU | Vitamin C: 93mg | Calcium: 557mg | Iron: 15mg
