Baked Falafel Salad

No fryer is required for this baked falafel salad. The falafel are a mixture of chickpeas, onions, garlic, cumin, parsley and cilantro.

It seems like every new fast casual spot that opens is a version of Chipotle just focused on a different ethnic cuisine.

That formula of infinite options assembled-to-order appeals to the picky eater in all of us.

I’m not sure that such customization is a good thing. If you can order something any which way you want, you won’t try new things.

When I order from a menu, I don’t like making special requests. I figure that the chef spent a lot of time crafting a specific dish, so why should I mess with it?

The chef deserves some respect. Also, when I go out to eat, it’s a chance to take a break from being the decision-maker and cook in the kitchen.

For a quick lunch hour bite, I am a fan of a Mediterranean chain that serves falafel in a pita or salad–take your pick.

The line and the crowd can be completely overwhelming, but it’s worth braving the lunchtime crowd.

Despite the greens in that salad, deep fried falafel sabotages my attempt at a wholesome midday meal. I needed to come up with a baked falafel salad and put my oven to work.

Inspired by that lunch, I decided to make my healthy version at home. No fryer required.

How To Make A Baked Falafel Salad

For this baked falafel salad, I pulsed chickpeas, onions, garlic, spices and fresh herbs in the food processor.

Before I shaped the falafel into patties and put them in the oven, they already had a wonderfully fragrant scent of cumin.

I arranged the falafel on a lightly greased sheet pan. No parchment paper necessary,

When you put them right on the pan, they turn crisp and golden brown on the outside. 

While the falafel baked, I used hummus and lemon juice in a sharp dressing to finish off the salad.

In a big bowl, I tossed together baby romaine, carrots, cherry tomatoes, cucumbers and feta.

I topped each salad with a few falafel and drizzled on the hummus lemon dressing.

Baked Falafel Salad

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: Serves 4 1x

No fryer is required for this baked falafel salad. The falafel are a mixture of chickpeas, onions, garlic, cumin, parsley and cilantro.

Ingredients

• For falafel
• Non-stick cooking spray
• 1–15 ounce can chickpeas, drained and rinsed
• 2 garlic cloves, minced
• 1 small red onion, roughly chopped
• 1/4 cup cilantro leaves
• 1/4 cup parsley leaves
• 2 teaspoons ground cumin
• Pinch cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• For dressing
• Juice of 1 lemon
• 3 tablespoons hummus
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• For salad
• 5 ounces baby Romaine
• 1/4 cup shredded carrots
• 1/4 cup cherry tomatoes, quartered
• 1/2 small cucumber, thinly sliced
• 1/4 cup crumbled feta
• Pita bread to serve

Instructions

1. Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
2. In the bowl of a food processor, combine the chickpeas, garlic, onions, cilantro, parsley, cumin, cayenne, salt, pepper, flour and baking powder. Process the mixture until it resembles coarse breadcrumbs and with the motor running, drizzle in the olive oil.
3. Form the mixture into 12 equal-sized patties and place on the prepared sheet pan. Bake the falafel for 25-30 minutes, turning halfway, until both sides are golden brown.
4. While the falafel is baking, make the dressing. In a small bowl, combine the lemon juice, hummus, salt and pepper. Whisk in the olive oil until fully combined.
5. To assemble the salad, toss the Romaine, carrots, tomatoes, cucumber and Feta in the dressing and top with falafel. Serve with pita.