Falafel Salad
If you've got dried falafel mix, red leaf lettuce and ripe tomatoes, you're most of the way to this dish: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm falafel mix from the ingredient list, so we make no dietary claim for this recipe.
Contains: Dairy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Tip the falafel mix into a bowl, stir in the water until evenly combined, and let it rest for about 15 minutes so the chickpea flour fully hydrates and the mixture becomes firm enough to shape.
- Make the dressing by whisking the yogurt, tahini, lemon juice and grated garlic together; loosen with a tablespoon or two of cold water until pourable, then season with salt and set aside.
- Roll the rested mixture into 16 walnut-sized balls and flatten each slightly into a thick patty so they cook through evenly.
- Heat the olive oil in a wide frying pan over medium heat and fry the falafel for about 3 minutes per side, until deeply golden and crisp outside and piping hot through the middle.
- While the falafel cook, tear the lettuce into a large salad bowl and add the chopped tomatoes, sliced cucumber and thinly sliced red onion.
- Drain the cooked falafel briefly on paper towel, then scatter them warm over the salad.
- Drizzle generously with the tahini yogurt sauce, finish with chopped parsley and a pinch of salt, and serve straight away while the falafel are still crisp.
You'll use: Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Falafel Salad take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Falafel Salad suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Falafel Salad is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Falafel Salad Box - We Love Falafel 2023-09-27.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.