Classic Vegan Falafel Salad

Classic Vegan Falafel Salad

This one comes from and she has a lot of great Mediterranean recipes!
Prep Time 30 mins
Cook Time 6 mins
Total Time 36 mins
Course Lunch
Cuisine Vegan
Servings 24 falafels



  • 1.5 cup dry chickpeas or 2 cans of chick peas
  • 1/2 cup fresh parsley chopped
  • 1/2 cup white onion chopped
  • 7 cloves garlic
  • 2 tbsp gluten free oat flour or gluten free flour blend
  • 1 tsp Sea salt plus more to taste
  • 1 tbsp ground cumin
  • pinch ground cardamom
  • 1 tsp ground coriander
  • pinch cayenne optional
  • 2 tbsp Grape seed oil for pan frying, or other high smoke point, avocado oil

Salad (Serves 2)

  • 3 cup organic greens
  • 1 cup roma tomatoes diced
  • 1/4 cup fresh parsley diced
  • 1/4 cup onion diced
  • 1 tbsp lemon juice
  • 1 cup cucumber sliced
  • Sea salt to taste



  • Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute, then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
  • In the meantime, add parsley, onion and garlic to a food processor. Mix until well processed. Set aside.
  • Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten free oat flour, salt, cumin, cardamom, coriander, cayenne (optional). Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs.
  • Sample a small bit and adjust spices/salt/herbs as needed.
  • Scoop out 1 1/2 Tbsp amounts and form into small discs using your hands. If the falafel isn't sticking together the mixture may need to be blended more thoroughly, or dusted with a bit more oat flour if too wet.
  • Once your falafels are formed (~24 total), heat a large metal or cast iron skillet over medium/ medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is browned, flip gently as they can be fragile. Continue until all falafel are cooked, or place ones you are not eating on a sheet pan in the freezer. Once frozen take out and store in an airtight container.
  • These falafel are delicious on their own with hummus, garlic dill sauce, or tahini dressing. I also love garnishing them with chili garlic sauce for heat. Serve over greens, in pita, or enjoy as is!


  • Mix tomatoes, onion, parsley, lemon & salt in a bowl and let sit.
  • Layer greens and cucumbers first in your bowl then top with 3-4 falafels, tomato mixture & drizzle with tahini dressing. (Recipe in notes section)


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