Falafel Salad with Lemon-Herb Vinaigrette

20 min prep time
30 min cook time
4servings
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salad with three falafel patties, lettuce, cherry tomatoes, cucumber, and red onion in a bowl.

How to Make Falafel Salad with Lemon-Herb Vinaigrette

This salad is loaded with crisp veggies, warm herb-packed chickpea patties (falafel), and a zesty lemon vinaigrette for a satisfying meal. Baked instead of fried, the falafel keeps things lighter while still delivering fiber and plant-based protein. With no added sugar and plenty of carbs that will digest slowly, it's a diabetes-friendly option for a hearty lunch or dinner.

20 min prep time
30 min cook time
4servings
1 1/2 cups salad + 3 1/2 falafel
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Step-By-Step Instructions:

  1. Preheat the oven to 450 degrees F. 

  2. Place chickpeas in a food processor with 1 small yellow onion, 2 cloves garlic, herbs and spices (1 cup fresh parsley leaves, 1 cup fresh cilantro leaves, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp salt, ¼ tsp black pepper). Pulse until the mixture is coarse and holds together when pressed. 

  3. Add baking powder and flour, pulsing briefly to combine. Chill for at least 1 hour. 

  4. Form into small balls or patties (about 1–1.5 inches wide). Place on a baking sheet and repeat to make 12–16 falafel balls. 

  5. Spray the falafel balls with cooking spray. Bake on the bottom rack of the oven for 15 minutes. Turn the oven down to 350 degrees F and move the baking sheet to the top rack. Bake for an additional 15 minutes.

  6. Meanwhile, in a small jar or bowl, combine olive oil, lemon juice, mustard, remaining garlic, and 1 tbsp chopped fresh dill. Shake or whisk until emulsified. Season with 1/8 tsp salt and 1/8 tsp pepper. 

  7. To assemble, divide romaine, tomatoes, cucumber, red onion, and ¼ cup fresh chopped parsley between bowls.

  8. Drizzle with the lemon-herb vinaigrette and toss to coat. Top with warm falafel and serve immediately. 

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Nutrition facts

4 Servings

  • Serving Size
    1 1/2 cups salad + 3 1/2 falafel
  • Amount per serving Calories 220
  • % Daily value*
  • Total Fat 12g 15%
    • Saturated Fat 1.5g 8%
    • Trans Fats 0g
  • Cholesterol 0mg 0%
  • Sodium 360mg 16%
  • Total Carbohydrate 25g 9%
    • Dietary Fiber 8g 29%
    • Total Sugars 5g
    • Added Sugars 0g 0%
  • Protein 7g
  • Potassium 720mg 15%
Ingredients
canned chickpeas (no salt added, drained and rinsed)
1 cup
yellow onion (small diced)
1 small
garlic (minced, divided use)
3 clove
fresh parsley (divided use)
1 1/4 cup
fresh cilantro
1 cup
ground cumin
1 tsp
ground coriander
1 tsp
salt (divided use)
1/2 tsp
black pepper (divided use)
1/2 tsp
baking powder
1 tsp
all-purpose flour
2 tbsp
nonstick cooking spray
1 spray, 0.25g
Extra Virgin Olive Oil
3 tbsp
lemon juice (fresh)
2 tbsp
Dijon Mustard
1 tsp
fresh dill
1 tbsp
romaine lettuce (chopped)
8 cup
cherry tomatoes (halved)
1 cup
cucumber(s) (diced)
1 med
red onion (thinly sliced)
1/4 cup

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