Recipe: Baked Falafel Salad

Despite my husband’s demands for endless amounts of protein, we’ve been eating a lot of salads. This started when we got serious about the diet part of losing weight. It took us about a month into running to realize what we ate was as equally as important as running.

We try to eat salad with protein, which includes tuna, turkey, salmon, chicken, etc. Before we started caring about our diet and just jammed food into our mouths mindlessly, I used to love making falafel and homemade pita bread. Sadly, the pita bread had to go with the diet, but as a consolation I started making salad with falafel on top. There are 3 aspects to the dish: the falafel, the salad, and the dressing. Everything is homemade and remains one of my favorites, even after several years of making and happily eating it.

Baked Falafel Salad (adapted from Chowvegan)


1 can (15 ounces) of chickpeas, drained and rinsed

1 finely chopped small onion

2 cloves garlic, finely chopped

a small handful of parsley, finely chopped

a small handful of cilantro, finely chopped

the juice of half a lemon

1 teaspoon extra virgin olive oil

1 teaspoon cumin

2 tablespoons all-purpose flour

1 teaspoon baking powder


a head of your favorite lettuce, washed and leaves broken into small pieces

a small bunch of rocket, washed and torn into small pieces

20 cherry tomatoes, quartered

1 red onion, thinly sliced

1 cucumber, peeled and sliced


1.5 cups plain yogurt

a handful of dill, chopped

2 cloves garlic, finely chopped

Salt and pepper to taste

To make the falafel pre-heat the oven to 190 celsius (375 Fahrenheit). Then, mash the chickpeas in a bowl and add the rest of the ingredients. Use your hands to mix the ingredients and form 1.5 inch patties about half an inch thick. You should make about 10 – 12.  Place them an inch a part on a cooking tray lined with parchment paper. Put them in the oven for 10 minutes, then flip them and cook them for another 5 – 7 minutes. They should brown a little.

While the falafel are cooking, prepare the salad. Place the lettuce, rocket, tomatoes, and cucumber in a bowl. For those of you who like the strong taste of red onion you can put it in your salad bowl as is. If you’re like my husband, who doesn’t like the strong taste of red onion, you can salt the sliced red onion in a separate bowl for 15 minutes, and then rinse them and add them to the salad.

To make the dressing, just combine the yogurt, dill, garlic, and salt and pepper.

When the falafel are done baking, place them on top of the salad and add the salad dressing.

Falafel Salad
I like to divide the salad into two so we can put our faces into it and shamelessly eat. 

I love this salad, and it’s a nice vegetarian option.


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