Vegan Mediterranean Falafel Salad with Feta and Olives

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Vegan Mediterranean Falafel Salad with Feta and Olives

Crispy, golden falafel take center stage here, packed with parsley, cilantro, and warm cumin and coriander before hitting the skillet for a deep, crackly crust. They land on a crunchy bed of romaine, cucumber, cherry tomatoes, and briny Kalamata olives, all tied together with a creamy tahini-lemon dressing that's whisked to a pourable, drizzly consistency. Thinly sliced red onion adds sharp bite, while lemon wedges and a scatter of fresh parsley finish the plate with brightness. It's a hearty, herb-forward salad with plenty of contrast between the crisp patties and the cool, crunchy vegetables underneath. This one comes together as a satisfying main-course salad that fits neatly into a plant-based spread. Serve it right out of the skillet while the falafel are still warm and crisp for the best texture.

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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 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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