Skip the deep frying for this take on homemade falafel, which are crisped up in a cast-iron skillet with a small amount of oil before finishing in the oven. Served atop a green salad with juicy strips of cucumber, tomato and creamy tahini dressing, it makes a filling vegan meal.
This is a hearty and filling salad, making it easy to get in a serving of vegetables and whole grains while also feeling full with 16g of fiber and 19g of protein.
Active time: 20 minutes | Total time: 40 minutes
Baked Falafel Salad with Tahini Dressing
Ingredients
For the falafel
- 1 15.5-oz. can low-sodium canned chickpeas, drained and rinsed
- 1/2 cup cilantro with stems, roughly chopped
- 3 tbsp whole-wheat or gluten-free flour
- 2 tbsp mild harissa paste or finely chopped roasted red peppers
- 1 tsp ground cumin
- 1 1/2 tbsp lemon juice
- 2 tsp lemon zest
- 3 tbsp olive oil, divided
- 1 medium garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
For the salad
- 4 cups mixed greens
- 2 cups cooked farro
- 1 medium cucumber
- 1 medium tomato, diced
For the tahini dressing
- 1/4 cup tahini
- 1 tbsp honey
- 1 1/2 tbsp lemon juice
- 2 tsp lemon zest
- 3 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 tbsp water
Directions
Preheat the oven to 350°F (180°C). In a food processor, combine the chickpeas, cilantro, flour, harissa paste, cumin, 1 1/2 tbsp lemon juice, 2 tsp lemon zest, garlic, salt, pepper, and 1 tbsp olive oil. Process until the mixture comes together, stopping once to scrape down the sides of the bowl.
Heat a large ovenproof cast-iron skillet over medium-high heat and add the remaining 2 tbsp olive oil. With moist hands, form the mixture into 12 patties about 2 inches (5 cm) wide, using about 1 1/2 tbsp mixture for each. Add the patties to the skillet and cook until browned on the first side, about 3 minutes.
Flip the falafel and transfer the skillet to the oven. Bake for about 20 minutes, or until crisp and heated through.
While the falafel bakes, prepare the salad and dressing. Using a vegetable peeler, shave the cucumber into 2–3-inch (5–7.5 cm) strips. In a medium bowl, toss the cucumber strips with the mixed greens, farro and tomato.
In a small bowl, whisk together the tahini, honey, lemon juice and zest, olive oil, salt and pepper. Gradually whisk in 2 tbsp water until creamy.
Serve the falafel over the salad and drizzle with the dressing.
Serves: 4 | Serving Size: 3 falafel, about 2 cups salad, 3 tbsp dressing
Nutrition (per serving): Calories: 638; Total Fat: 33g; Saturated Fat: 5g; Monounsaturated Fat: 18g; Polyunsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 431mg; Carbohydrate: 71g; Dietary Fiber: 16g; Sugar: 12g; Protein: 19g
Nutrition Bonus: Calcium: 15%; Iron: 36%; Potassium: 615mg; Vitamin A: 80%; Vitamin C: 43%
Originally published May 21, 2020; Updated March 2026