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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5 from 3 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
Author Liren Baker


  • 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


  • 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.
  • 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.
  • 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
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