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Baked Falafel Salad

This Falafel Salad features baked falafels, fresh leafy greens, cucumber, tomatoes, and creamy tahini dressing is easy to make and simply delicious! It’s a vegan and oil-free recipe.

top down view of baked falafel salad with tahini dressing.

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

I’ve used them in a lentil stew, and roasted them for snacking and sprinkling on top of salads. You can make socca bread and chickpea omelets. They are the main ingredient in hummus, which is just as versatile as the chickpea itself.

And now, I have come across this falafel salad, which is 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 make great toppers for this simple salad, adding a good dose of heartiness and protein.

Along with the falafel recipe are 2 creamy style dressings. One is a more traditional tahini based dressing, while the other uses avocado and refreshing cucumber. 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!

top down view of ingredient to make falafels.

Falafel Salad Notes

Use canned or fresh-soaked chickpeas. Falafels are typically made with soaked dried chickpeas that have been soaked for 8 hours which can take time and forethought. For convenience, you have the option of using canned garbanzo beans. I have used both, and once everything is blended together, there isn’t a big difference in taste.

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, as some recipes call for, and found them unnecessary.

Herbs. Feel free to use only parsley or cilantro.

Salad. Use your favorite leafy green spring mix. The veggies are simple with cucumber, carrots, and tomatoes.

side by side photos showing process of making falafel mix in a food processor.

How To Make Baked Falafel Salad

In the bowl of a food processor/blender, add the chickpeas, fresh parsley, cilantro, and dill, along with the 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.

side by side photos showing the process of baking falafels on a baking sheet.

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

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

top down view of baked falafel salad with items surrounding.

Once the falafels have cooled, you are ready to assemble the salad. Fill each bowl with leafy greens and top with falafels, cucumber, tomatoes, carrots, and a drizzle of your choice of dressing.

Now you are ready to dig into this most delicious and healthy salad!

top down view of baked falafel salad with tahini dressing.

More Healthy Vegan Salads!

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.


Baked Falafel Salad + Two Creamy Dressings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Falafels are incredibly easy to make! There is no need to fry falafels in tons of oil as they bake up perfectly in the oven. Add them to a fresh salad with a creamy tahini-dill dressing and you’re in for a delicious meal!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 3
  • Category: Entree, Salad
  • Method: bake, food processor, mix
  • Cuisine: Mediterranean, Vegan



Salad Base

  • leafy greens (I used a spring mix)
  • shallot or red onion, thinly sliced
  • tomatoes, sliced
  • cucumber, thinly sliced
  • shredded carrot


  • 1 can (15 oz) chickpeas, drained and rinsed or 1 cup dried and soaked overnight
  • 1/3 cup loosely packed cilantro, chopped
  • 1/3 cup loosely packed parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/2 small shallot or 1/4 small onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder (optional but for good measure)
  • 1/2 teaspoon onion powder (optional but for good measure)
  • pinch or two red pepper flakes, cayenne, chili powder or smoked paprika (depending on your mood)
  • juice of 1/2 lemon
  • salt + pepper, to taste

Lemon-Tahini Dressing

  • 4 tablespoons tahini
  • 1/2 teaspoon garlic powder
  • juice of 1 large lemon
  • few dill fronds, cilantro or parsley, minced
  • salt, to taste
  • 1/3 cup water, + more to thin
  • pinch of cayenne

Avocado-Cucumber Dressing

  • 1 avocado
  • 34 inches cucumber, peeled (leave the peel on if you like)
  • a few sprigs cilantro and dill fronds
  • 1 clove garlic
  • juice of 1/2 lemon
  • dash of onion powder
  • salt, to taste
  • water as needed to thin



Chickpeas: If using dried chickpeas, place beans in a large pot and cover with at least two inches of water (they will puff up), let soak overnight or at least 12 hours. There is no need to cook them as they will soften enough to use in the recipe. If using canned chickpeas, be sure to drain and rinse well by running the beans under cool running water. If using freshly cooked chickpeas, you will need about 1 1/ 2 cups.

Preheat oven to 400. Coat your cast iron skillet or cookie sheet with olive oil.

Falafel mix: In a food processor/blender, combine all the ingredients for the falafel. Blend until blended and fairly smooth but not pureed, scraping down the sides as needed.

Form falafels into whatever size you like:

  • Medium (shown above): Scoop 4 tablespoons per patty will yield approx. 6 patties.
  • Small: Scoop 1 heaping tablespoon per patty will yield approx. 9.
  • Mini nuggets: Scoop 1 heaping teaspoon will yield approx. 16.

Bake: Place on greased skillet/cookie sheet and bake for 10 minutes. Flip and bake for 15 minutes. Total cooking time 25 minutes. If you find that your falafels are not as browned as you like, place them under the broiler for a minute or two. Just be sure to keep an eye on them so they don’t burn.

Store: Leftover falafels can be kept in an airtight container for 5 days. They will soften overnight. To warm them up and return crispness to the outside, place under broiler or in a toaster oven at a high temp for a minute or two while keeping an eye on them so they don’t burn.


While the patties are in the oven make your falafel dressing of choice.

Lemon Tahini Dressing: In a small bowl, combine all ingredients and mix until well combined. Taste for seasoning and add more water as needed 1 tablespoon at a time or add more lemon juice. Store leftovers in an airtight container in the refrigerator for up to five days.

OR, for something different and refreshing…

Avocado-Cucumber Dressing: In a food processor/blender, combine all the ingredients except for the water. Blend until smooth. Taste for seasoning. Add water a tablespoon or two at a time until desired consistency. Best chilled in the refrigerator before serving. Leftovers will hold up a day or two in a sealed container in the refrigerator. It may last a little longer but it’s gone by day two around my house.


Once patties are ready, make your salad by layering leafy greens into individual bowls and top with falafels, cucumber, tomatoes, carrots, onion, and choice of dressing.


Nutrition information is calculated without dressing.

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  1. Which size food processor would you recommend for this recipe? Thanks! William

    1. Julie | The Simple Veganista says:

      Any food processor that is at least 3 cups and above will do the job nicely. The pictures in the process shots in the post show me using a larger 12-cup food processor that also has a smaller 3 cup insert that I used. I hope that helps – Enjoy!

      Edit: If doubling the recipe, make sure to use a regular 7 to 11 cup food processor.

  2. Thank you Simple Veganista
    Have booked marked your recipes since 2015.
    I tried your baked falafel recipe and this seemed a much more healthy and lighter option than shallow frying – which i usually do – And i agree with the other commenter that “they are just too heavy and greasy on my stomach”.
    Have them with salad and hummus and you have a delicious meal.

    I also made your “chipotle-roasted-chickpeas-in-jar” recipe and it is a fab idea!
    Also love the layout of your website. Very simple.
    Lots of Love from India!

  3. Oh I love this recipe! It looks fairly easy to make so I won’t mess it up haha great recipe, thank you!

  4. Genevieve says:

    I know fried is the traditional way to make falafel but I much prefer them baked! Otherwise they are just too heavy and greasy on my stomach. Those dressings sound so creamy and lovely!

  5. I think they taste good, but mine always come out kinda mushy :(

    1. Julie | The Simple Veganista says:

      Maybe cook yours a little longer, ovens do vary. They aren’t fried like typical falafels so they will have a softer texture, but shouldn’t be too mushy. Hope that helps!

  6. Gabriella says:

    I am looking forward to try this. Really like how simple is your blog. I just started my vegan experience and am in need of inspiration, keep up the good work!

    1. Julie | The Simple Veganista says:

      Thank you, Gabriella!

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