Vegan Classic Falafel Salad

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Crisp, golden falafel patties get their herby punch from a food-processor blend of chickpeas, parsley, cilantro, garlic, and warm spices like cumin, coriander, and a hit of cayenne, pan-fried until deeply bronzed and firm at the edges. They land on a big bed of crunchy romaine, cucumber, cherry tomatoes, and thinly sliced red onion, all pulled together with a creamy, tangy tahini-lemon dressing that drizzles beautifully over the whole plate. The chilling step before frying is what gives these patties their sturdy, hold-together texture, so you get that satisfying craggy crust without any crumbling. A scattering of fresh parsley and a squeeze of lemon at the end brighten everything up right before serving. This one's a genuinely satisfying, protein-packed plant-based main that fits neatly into a vegan spread without any fuss.

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Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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½ cup fresh flat-leaf parsley leaves, loosely packed
¼ cup fresh cilantro leaves, loosely packed
3 cloves garlic, roughly chopped
½ small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp kosher salt
¼ tsp black pepper
¼ tsp cayenne pepper
3 tbsp all-purpose flour
½ tsp baking powder
¼ cup olive oil, for frying

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 lemon)
1 small clove garlic, finely grated
3–4 tbsp cold water
¼ tsp kosher salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
¼ small red onion, thinly sliced

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture will make the falafel mixture too wet to hold together.
2
Combine the dried chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne in a food processor. Pulse in short bursts, 10–12 times, until the mixture is finely chopped and holds together when pressed between your fingers but is not a smooth paste — you want visible texture, not hummus.

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