Falafel Salad with Lemon-Tahini Dressing

Falafel Salad with Lemon-Tahini Dressing

6 Reviews
From: EatingWell Magazine, January/February 2016

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup dried chickpeas
  • 2 cups packed flat-leaf parsley, divided
  • ¼ cup chopped red onion plus ¼ cup thinly sliced, divided
  • 2 cloves garlic
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, divided
  • 5 tablespoons tahini
  • 5 tablespoons warm water
  • 6 cups sliced romaine lettuce
  • 2 cups sliced cucumbers and/or radishes
  • 1 pint grape tomatoes, quartered


  • Active

  • Ready In

  1. Soak chickpeas in cold water for 12 to 24 hours.
  2. Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and ½ teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1½ inches wide), using a generous 2 tablespoons each.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
  4. Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and ½ teaspoon salt in a large bowl. Transfer ¼ cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved ¼ cup dressing.

Nutrition information

  • Serving size: 3 falafel & 2 cups salad
  • Per serving: 499 calories; 31 g fat(4 g sat); 13 g fiber; 45 g carbohydrates; 16 g protein; 358 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 9,390 IU vitamin A; 63 mg vitamin C; 176 mg calcium; 7 mg iron; 626 mg sodium; 1,024 mg potassium
  • Nutrition Bonus: Vitamin A (188% daily value), Vitamin C (105% dv), Folate (90% dv), Iron (39% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetable, 1 lean meat, 5½ fat

Reviews 6

November 12, 2017
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By: Ruth
Always a hit!
October 23, 2017
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By: Judy Delucchi
Very tasty and filling. Definitely use dried chickpeas, not canned. Dressing a little thick and rich. Next time I’ll thin it down a bit. I loved this Dish!!
August 02, 2017
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By: Jen Yasis
Delicious! Have made them a couple times. Once with broccoli in place of parsley since we were out. Has anyone tried to bake them? If so, what temp and how long?
June 10, 2017
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By: Nancy Taylor
Ive made two batches of this and am such a huge fan. I find it to be very tasty and filling and obviously very healthy. For the dressing, I cut way back on the tahini and add in extra lemon juice and lots of minced garlic and it is so delicious. Overall great source of protein and fiber. Definitely my new favorite meal!
April 06, 2016
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By: EatingWell User
Delicious alternative to fried falafel This was a delicious weeknight dinner, easy to make, and lots of flavor! The dried chickpeas were especially good in the falafel as they had a bit of crunch to them that you wouldn't get with canned chickpeas. Pros: Easy to make, uses lots of veggies
January 01, 2016
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By: EatingWell User
Recipe worked well I have wanted to make falafels for years. This recipe was easy to follow and the process was fairly easy. They turned out well. Pros: Good texture and taste
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