Hazelnut Free Mediterranean Falafel Salad with Feta and Olives
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Learn more →Ingredients
4 servings
For the falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ¼ cup fresh cilantro leaves, loosely packed
- 3 garlic cloves, 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
- 3 tbsp olive oil, for frying
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp olive oil
- 1 garlic clove, finely grated
- 2 tbsp 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
- ½ cup kalamata olives, pitted and halved
- ½ cup red onion, thinly sliced
- 4 oz feta cheese, crumbled
For serving
- 2 tbsp 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 some texture remaining.
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