Crispy homemade falafel meets a crunchy, herb-flecked salad in this vibrant bowl that captures everything a Mediterranean-style plate should be. The falafel patties come together from blitzed chickpeas, fresh parsley and cilantro, garlic, and warm spices like cumin, coriander, and a touch of cayenne, then get pan-fried in olive oil until deeply golden and crisp on the outside while staying tender within. Crisp romaine, juicy cherry tomatoes, cool cucumber, briny Kalamata olives, and sharp red onion build a salad base with real texture and contrast, and a creamy tahini-lemon dressing ties it all together with bright, nutty flavor. Crumbled feta scattered over the top adds that salty, tangy finish the region's cooking is known for. Every component here — the legumes, the olive oil, the fresh vegetables, the herbs and lemon — leans into whole, plant-forward ingredients that make this dish an easy, satisfying fit for a Mediterranean way of eating. It's the kind of meal that feels indulgent but is built entirely from wholesome staples, perfect for a weeknight dinner or a make-ahead lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
