Baked Falafel Salad

Falafel Salad with baked falafels, fresh leafy greens, cucumber, tomatoes, and creamy tahini dressing is easy to make and absolutely delicious!

Chickpeas are an amazing bean and I’m finding out just how versatile they are!

I’ve used chickpeas in a lentil stew, roasted them with spices for snacking, and sprinkled them on top of salads. They are the main ingredient in hummus, which is just as versatile as the chickpea itself.

You can also make good things like socca bread and chickpea omelets. Its flour can be used and combined with other gluten-free flours to make gluten-free baked items too.

And now, I have come across the falafel, another great way to use chickpeas! High in protein and full of fiber, anything made with chickpeas is a great addition to a healthy lifestyle.

Falafels are a Mediterranean food and can be served in various ways, such as topped on salads or stuffed into pita bread. Enjoy them with a drizzle of creamy dressing, or pair them with hummus, flatbread, and fresh fruit for a healthy snack or simple meal.

Along with the falafel recipe are 2 creamy style dressings. One is a more traditional dressing using tahini as the base, while the other uses avocado and refreshing cucumber. The avocado and cucumber dressing is inspired by my Avocado & Cucumber Soup and works great as a dressing too. I couldn’t pick just one to share, so they both are here for varying tastes.

Everything is super easy to make and I hope you enjoy it all!

Baked Falafel Salad Tips & Suggestions

• Use canned or fresh soaked chickpeas. I have used canned and freshly soaked garbanzo beans, but once everything is blended together, the canned and fresh soaked chickpeas tasted about the same. I like the convenience of using canned, but it’s nice to be able to use dried, soaked beans as well. The soaking just takes patience.
• If using dried beans, there isn’t any need to cook them, just soak them as they will be soft enough to use in the recipe. Use whatever is easiest and convenient for you. You may like to try both ways and see which way you like best.
• These are flour and oil free. I’ve made baked falafels with flour and oil like some recipes call for and found them not necessary.
• I’ve baked my falafels in a skillet and on cookie sheets, both work great!
• I’ve also added a few extra ingredients like ground dried coriander which is nice but have omitted it here just to keep it simple as possible (although I do have the garlic & onion powder – I like them for good measure). But by all means, if you have coriander on hand, go ahead and throw in a teaspoon.
• As for the greens, feel free to use only parsley or cilantro.

That’s a little about my experiences. I’m sure there is more to learn, and each of us will have varying outcomes due to our kitchen appliances, tools, and taste.

These were flavorful, delicious falafels, and I see them being made fairly regularly around here!

How To Make Baked Falafels

Here is a quick overview with photos. You can find the full printable recipe card below.

In a food processor/blender, combine the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, garlic & onion powder, cayenne, lemon, and salt. Blend until fairly smooth but not pureed, stopping to scrape down the sides as needed.

Shape your falafels into medium size patties like you see here or make bite-size nuggets. The falafels shown above are made with a 4 tablespoons trigger scoop, and I was able to get 6 patties.

The bite-size ones were especially great in a salad, and I was able to get 16 with a 1 ½ teaspoon scooper. You can vary your size according to your needs and uses.

All the sizes cooked for the same amount of time and came out nicely firm on the outside and perfectly soft and tender on the inside. They weren’t dry and crumbly. Any size will work great for salad toppers or sandwich fillers.

Once falafels are formed, place on lined baking sheet and bake for 25 minutes at 350 degrees F.

Once ready, layer your salad with leafy greens and top with falafels, cucumber, tomatoes, carrots, and a drizzle of dressing of choice.

Now your are ready to dig into this was a most delicious and healthy salad!

More Healthy Salads!

• Black Bean, Broccoli + Avocado Salad (with Cumin-Lime Tahini Dressing)
• Mediterranean Salad
• Vegan Caesar Salad
• Apple + Coconut Bacon Salad (with Peanut Dressing)
• Classic House Salad

If you try this falafel recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.

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Updated: This Falafel Salad recipe was originally published in April 2013. It has been retested and updated with new photos and helpful tips in May 2021.

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