Falafel Salad with Lemon Garlic Dressing in a large bowl with pita bread.

Falafel Salad with Lemon Garlic Dressing

Falafel Salad with Lemon Garlic Dressing is chickpea salad taken to the next level! This easy falafel recipe uses canned chickpeas and skips the deep fryer!

Falafel Salad with Lemon Garlic Dressing in a large bowl with pita bread.
Falafel Salad with Lemon Garlic Dressing

Falafel Salad with Lemon Garlic Dressing is a chickpea salad taken to the next level! This easy falafel recipe uses canned chickpeas, skips the deep fryer, and can be made in 30 minutes!

Falafel Salad made with canned chickpeas and served with Lemon Garlic Dressing in a serving bowl with dressing on the side.


I’ll never forget the first time I had a falafel. We had just exited the old city in Jerusalem, the sun high in the sky, and our stomachs looking for lunch. Yossi, the guide my parents had hired for our trip throughout Israel, walked us over to one of the carts along the sidewalk outside the ancient city walls.

Being the naive New Yorker, I thought he was guiding us to a hot dog cart, but he quickly placed a wrap in my hands, the warm pita bread bursting with fresh vegetables and what looked like meatballs, all drizzled in a herbed sauce.

It smelled heavenly, and one bite in, I marveled at how the meatballs were not meatballs, and how they were tender, fragrant, and utterly delicious. Up until then, I had never encountered a falafel, and it was love at first bite.

Mid cooking process.


That was in high school. And from that moment on, I have been on the hunt for a falafel that could come close to that stand in Jerusalem. Back then, through college, through my twenties, and so on, any time I saw a falafel on a menu (and there weren’t many for a long time, here in the US), I would order it, hoping that it would come close.

It usually disappointed. Some were dense, some were too grainy, some had no flavor, and some were as hard as a field hockey ball.

Falafel Salad with Lemon Garlic Dressing in a white bowl.


Falafels are deep-fried balls or patties usually made with ground chickpeas, herbs, spices, and onion, and are popular throughout the Middle East. Its history is storied and debatable, and for a taste of its controversial origins, check out Falafel on History Today.

The piece A History of the Mideast In the Humble Chickpea in The New York Times dives deeper into the evolution of the falafel.


Over the years, I’ve fallen in love with chickpeas, my devotion going beyond the deep-fried falafel. One of my favorite recipes of all time, and a reader favorite, as well, is my simple, but vibrant Chickpea Salad. It’s a summer staple at my house.

When nectarines and corn are in season, then it’s time for Tomato, Corn, and Nectarine Chickpea Salad. And let’s not forget baked goods! If you’ve tried my Carrot Cake Cupcakes, then you’ll know that chickpeas are the secret ingredient!


But I’ve avoided tackling the falafel for a few reasons. For one, I’ve always worried that it would never stand up to that Israeli falafel I fell in love with as a kid. Secondly, purists argue that the best falafels can only be possible when made with dried chickpeas, a cooking process I’ve always found tedious, even when calling in help from a pressure cooker.

Lastly, I’ve avoided deep frying – the idea of going through so much oil is never my first choice. But a falafel salad without all of that? Okay.

Falafel Salad with Lemon Garlic Dressing in a white bowl.


But here’s the thing. It is possible to make falafel with canned chickpeas. And it is possible to make falafel without a deep-fryer. And most importantly, it is possible to come close to that falafel in Jerusalem, fluffy and fragrant, and bursting with herbs.

This falafel recipe may take some shortcuts, but it comes close to what I remember. And the best part is that it can be made in 30 minutes, lightly fried in a skillet. Served on a bed of fresh veggies with hunks of toasted pita, your favorite street food transforms into your favorite table meal, without ever having to leave home.


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Falafel Salad with Lemon Garlic Dressing

Falafel Salad with Lemon Garlic Dressing is chickpea salad taken to the next level! This easy falafel recipe uses canned chickpeas and skips the deep fryer!
Falafel Salad with Lemon Garlic Dressing in a large bowl with pita bread.
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4.43 from 7 votes
Course Dinner, Main Course, Salad
Cuisine Mediterranean, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 424kcal



  • 14 oz canned chickpeas
  • 2 scallions roughly chopped
  • 1 cup cilantro
  • 1/2 cup mint
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 4 tablespoons olive oil for frying
  • 4 cups mixed greens
  • 1 1/2 cups cucumber chopped
  • 1 1/2 cups tomatoes chopped
  • 1/2 cup red onion thinly sliced
  • 2 pieces pita bread

Lemon Garlic Dressing

  • 1 tablespoon garlic finely minced/mashed
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon cilantro finely chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon coriander
  • freshly ground black pepper to taste


Lemon Garlic Dressing

  • Make the dressing by placing the garlic, lemon juice, olive oil, vinegar, honey, cilantro, salt, pepper, cumin and coriander in a  small bowl or jar. Whisk well (or cover jar and shake). This can be made a day in advance.


  • Rinse and drain chickpeas and place in the bowl of a food processor, along with the scallions, cilantro, mint, garlic, salt, cumin, and coriander.
  • Pulse until the mixture is finely chopped, but not mushy or too fine. Add the flour and baking powder and give it a few more pulses to combine.
  • Use a small 2-inch scoop to portion and form 2-inch balls, rolling them with your hand. Let it sit for about 10 minutes.
  • While the falafel rests, start assembling the salad. Mix together the mixed greens, cucumber, tomato, and onion in a large bowl.
  • Add about 2-3 tablespoons dressing on the salad and toss. Reserve the remaining dressing for serving.
  • Heat the olive oil in a skillet, ideally about 8-10 inches in diameter, so that you have about 1/4-inch of oil,  over medium heat. When the oil is warm, add the falafel to the pan and fry until brown on all sides. Drain on a paper towel. This can be done in advance and kept warm in a 175°F warm oven until ready to serve.


  • Toast the pita and slice in chunks.
  • Place the falafel and some pita bread on the salad, and serve immediately with additional dressing and pita on the side.


Falafel can be made in advance and reheated in a 375°F oven for 15 minutes.
Adapted from Easy, Herb-Packed Falafel, Serious Eats and My Favorite Falafel, Joan Nathan via Epicurious.


Calories: 424kcal | Carbohydrates: 45g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Sodium: 1321mg | Potassium: 666mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1540IU | Vitamin C: 29.5mg | Calcium: 156mg | Iron: 3.4mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Rachel

    5 stars
    Have no clue how this has been downstared, because the falafels stayed together just fine. Think the person who down starred it did a very bad job of it haha!

    This recipe is absolutely delicious. Thank you so much!

    • Liren Baker

      Rachel, I am SO glad you loved the recipe – thank you for confirming that the falafels held together, I know the recipe works, and it really helps when everyone shares their experiences!

  2. AlaskanLovely80

    5 stars
    Not sure why this recipe is rated down to a 4 star . I guess like any other recipe it depends on a person’s personal preferences. My family loves this recipe . We enjoy this type of food anyways, however the dressing makes it so, sooooo good. Just our opinion.

  3. Anna

    5 stars
    It is absolutely delicious! The dressing blew my mind!!! It’s sooo good! Don’t listen to the negative reviews because these people simply don’t know how to cook. It’s called common sense when it comes to cooking and following the recipe. There are many things that may not come out the same due to idk weather, humidity, liquidity, stupidity, irresponsibility… I can go on and on. Don’t be rude if you don’t know how to cook. But I absolutely love love love this recipe! It’s really delicious and I’m standing tall and strong on the publisher’s side. I’ll defend and protect you from the cooking “geniuses”. Thank you for such a wonderful recipe and your story!!

    • Liren Baker

      Oh Anna, this means so much to me! It’s always hard when you hear that a reader experiences trouble with a recipe in their own kitchen, and you are not there to help them. As much as I test the recipes, there’s always that chance. I am SO glad that you love the recipe and had success – thank you for taking the time to come back and share your positive experience! I love this salad (and yes, the dressing!), too, and really appreciate your kind words!!!

  4. Amir M

    As a food blogger, you should be aware of food history. To call falafel Israeli is not correct. Falafel have been around in the Middle East in various forms (with or without chickpeas) for much longer than Israel has been around- and the stand you got that falafel from is most likely run by a Palestinian – it is thus irresponsible to call it Israeli and to culturally appropriate even cuisine to Israel, when they have appropriated so much else. Please read up: https://www.historytoday.com/archive/historians-cookbook/falafel

    • Liren Baker

      Thank you for your insight, Amir. I do mention in my post that falafel is found throughout the Middle East and due to its storied history, do not attempt to provide a thorough dissertation on its origins. I am simply focusing on the the falafel I tasted in Jersusalem as the inspiration for this salad. I will include the post you shared in the post so that readers can learn more.

  5. May

    1 star
    I tried making this recipe twice, both times the falafels did not hold. I’m not sure why there are 5 star reviews on this recipe. the commentors have most likely not even attempted making it as it is clear that the ingredient measurements are inaccurate. Don’t waste your time people!

    • Liren Baker

      Hi May, I am so disappointed to hear that you had trouble with the falafel. I have heard from readers who have messaged me personally that they love this recipe and have found success in their own kitchens. Some things to consider…were any substitutions made? Were the chickpeas drained well? If you find that you’re having trouble forming the patties, you might want to try refrigerating the falafel mixture for about and hour or two. But I find that I am able to form the patties easily, so I am very sorry to hear that you ran into trouble.

  6. Liz

    5 stars
    What a gorgeous, healthy salad! I could eat this ALL summer long!

Kitchen Confidante®