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Baked falafel salad on a plate.

Baked Falafel Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian


Perfectly golden brown baked falafel top a salad with a mix of carrots, cucumbers, cabbage and tomatoes that’s finished with lemon tahini dressing.


  • For falafel
  • Non-stick cooking spray
  • 115 ounce can chickpeas, drained and rinsed
  • 1/4 cup chopped red onions
  • 2 garlic cloves, minced
  • 1/4 cup parsley and cilantro leaves
  • 1 teaspoon cumin
  • Pinch of cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • For dressing
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1/4 cup olive oil
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 1 head Romaine chopped (about 6 ounces)
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1/2 cup thinly sliced radishes
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup thinly sliced cucumbers
  • 1/4 cup crumbled feta
  • Pita bread for serving, optional


  1. Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
  2. To make the falafel, combine the chickpeas, onions, garlic, parsley, cilantro, cumin, cayenne, salt, black pepper, olive oil, flour and baking powder in a food processor. Pulse the ingredients until they are well chopped. You should be able to see some partial chickpeas. It should not be completely mashed.
  3. Shape the falafel mixture into 12 patties about 2 inches in diameter and place them on the prepared pan a few inches apart.
  4. Bake the falafel for 25-30 minutes, flipping over halfway through baking, until golden brown on both sides.
  5. For the dressing, whisk together the lemon juice, tahini, olive oil, garlic, salt and pepper in a small bowl until fully combined.
  6. To make the salad, toss the romaine, carrots, cabbage, radishes, tomatoes, cucumbers, and feta in a large bowl.
  7. Place the salad on a serving dish or plate individually. Top with the baked falafel and drizzle with the dressing.
  8. Additional dressing should be served on the side. Serve with pita bread as desired.


Store leftover falafel, salad and dressing in separate airtight containers in the refrigerator up to 4 days.

You can freeze the falafel up to 1 month. Rewarm them in a 400-degree F oven for 10 minutes.

Keywords: baked falafel recipe