Fresh, zesty and packed with flavour, this vibrant falafel salad makes a deliciously satisfying lunch or light supper. It’s a brilliant way to enjoy Middle Eastern-inspired bites with crisp veggies and homemade tzatziki.
Fresh, Herby Falafel Salad: A Twist on a Middle Eastern Classic
Crisp, golden, with that satisfying crunch and flaky centre, a good falafel is hard to beat. It’s no wonder that this humble Middle Eastern street food has found its way onto tables around the world.
For a twist on the classic, try this falafel salad recipe. It’s filled with summer produce but you can easily customise it for each season or with whatever you have in the fridge. As usual, I only have one rule: keep it colourful.
If you’ve got my cookbook, Less Meat, More Plants, you might spot the similarity to my Spinach Falafel Bowl on page 156. Here I have swapped spinach for peas and I am using garam masala for flavour. Other than that, this falafel salad has the same herby, vibrant vibe.
If you’ve never made falafel from scratch before, don’t panic. It’s easier than you might think, and infinitely better than the dry, disappointing versions you might find pre-made at the supermarket.
Why Peas Work So Well
Adding peas (alongside basil, dill, mint and parsley) creates a soft, fluffy texture and a vibrant green colour that looks just as fresh as it tastes. Peas also keep the falafels moist and prevent them from drying out.
4 Herbs: Basil, Dill, Mint & Parsley
The real magic of this falafel salad comes from the abundance of herbs. For the falafel mix, I use basil, dill, mint, and parsley, combined with onion, garlic, a touch of garam masala, olive oil, and chickpea flour for binding.
Baking vs. Frying: A Lighter Touch
While traditional falafels are deep-fried (making them extra crunchy), I like to bake mines in a little olive oil. It’s lighter, less greasy, and keeps the herbs tasting fresh. Plus, it’s so much simpler and less messy than dealing with a pot of hot oil.
Just form your falafel mixture into small balls, and bake until they are golden and crisp on the outside but soft inside.
Building the Perfect Falafel Salad
Once the falafels are ready, it’s time to build the salad. This is where you can get really creative and use whatever’s in season. At this time of the year, think crisp lettuce, peppery rocket, juicy cherry tomatoes, crunchy cucumber and radish.
And the dressing? I like to add homemade tzatziki on top, but you can also used a light vinaigrette or tahini dressing. The goal is to keep everything tasting fresh and vibrant, so the falafel remains the star.
🌱 MAKE IT VEGAN : The falafels are completely plant-based but instead of the tzatziki recipe below, you can make my vegan tzatziki or swap the yoghurt for a dairy-free alternative.
Tips for Falafel Success
- Don’t over-blend — pulse just until combined. You want some texture.
- Rest your falafel mixture — chill it in the fridge for 1 hour before shaping..
- Use enough herbs — the more the better!
- Adjust seasoning to taste — salt is crucial, and the garam masala adds warmth that complements the peas.
So next time you’re craving something fresh and flavourful, give this falafel salad a try. It’s proof that simple, seasonal ingredients can come together to make something truly special. Minimal fuss and maximum flavour.
Other Salad Recipes To Try
Watch How To Make This Falafel Salad Recipe
How To Make This Falafel Salad Recipe
To make this falafel salad recipe, you will need:
Ingredients:
FOR THE FALAFELS:
- dry chickpeas
- frozen peas thawed or fresh peas uncooked
- basil
- dill
- mint
- parsley
- onion
- garlic cloves
- chickpea flour
- olive oil
- salt
- garam masala
- olive oil
FOR THE TZATZIKI:
- Greek yoghurt of choice
- garlic clove
- dill
- mint
- lemon juice
- salt
- cucumber
- olive oil
FOR THE SALAD BOWLS:
- salad leaves
- cherry tomatoes
- radishes
- grated carrots
- Kalamata olives
- pitta bread
Step 1: Prepare The Chickpeas
Soak the chickpeas overnight in plenty of cold water. The next day, drain and rinse well.
Step 2: Make The Falafel Mix
Place the chickpeas in a food processor. Add the peas, herbs, onions, garlic, chickpea flour, 1 tablespoon of oil, salt, and garam masala.
Pulse until the mixture is smooth and the ingredients are well blended. Leave the falafel mixture in the fridge to rest for 1 hour.
Step 3: Bake The Falafels
When you are ready to bake the falafel, preheat the oven to 200°C (400°F).
Pour 60ml (US ¼ cup) of oil onto a rimmed baking sheet, making sure it is coated all over.
Working with 2 tablespoons at a time, shape the falafel mixture into small balls and place them, not touching, on the oiled baking sheet.
Bake until golden all over, about 30 minutes, carefully flipping the falafel over with a spatula after 15 minutes so they cook evenly.
Step 4: Make The Tzatziki
Put the yoghurt in a medium bowl. Stir in the garlic, dill, mint, lemon juice, and salt.
Using the coarse side of a cheese grater, grate the cucumber. Squeeze the shredded cucumber with your hands to extract any excess water.
Mix the cucumber with the yoghurt mixture until well combined. Transfer to a serving bowl. Top with a drizzle of extra-virgin olive oil and, if desired, a bit of fresh dill and/or mint.
Step 5: Assemble The Falafel Salad Bowls
Arrange the salad leaves in serving bowls. Top with sliced tomatoes, radishes, red onion, grated carrots, and olives. Add 4 falafels to each bowl, and serve with pitta bread and tzatziki on the side.
Make-Ahead and Storage Tips
This falafel salad is perfect for meal prep. Here are some make-ahead and storage tips:
Falafels:
- Make-Ahead: Prepare the falafel mix up to 2 days in advance. Store in an airtight container in the fridge.
- Storage: Cooked falafels can be kept refrigerated in an airtight container for up to 5 days. You can reheat them in the microwave or oven, or simply eat them cold.
Tzatziki:
You can prepare the tzatziki up to a day in advance and store it in an airtight container in the fridge. Stir before using if separation occurs.
Assembled Salad:
For freshness, this falafel salad should be assembled just before serving.
I hope you enjoy this falafel salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Falafel Salad
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE FALAFELS:
- 200 g dry chickpeas, picked over and rinsed
- 150 g frozen peas slightly thawed
- 10 g roughly chopped fresh basil
- 10 g roughly chopped fresh dill
- 10 g roughly chopped fresh mint leaves
- 10 g roughly chopped fresh parsley leaves
- 60 g finely diced onions
- 4 garlic cloves roughly chopped
- 2 Tbsp chickpea flour
- 1 Tbsp olive oil
- 1 tsp salt
- 2 tsp garam masala
- 60 ml olive oil
FOR THE TZATZIKI:
- 250 g Greek yoghurt of choice
- 1 garlic clove grated
- 2 Tbsp chopped fresh dill plus more for garnish if desired
- 2 Tbsp chopped fresh mint plus more for garnish if desired
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- 200 g cucumber
- Extra-virgin olive oil for drizzling
FOR THE SALAD BOWLS:
- salad leaves
- cherry tomatoes halved
- radishes sliced
- 1 small carrot grated
- 1 handful Kalamata olives
- 3 pitta breads
- 1/2 small red onion sliced
Instructions
TO MAKE THE FALAFELS:
- Soak the chickpeas overnight in plenty of cold water.200 g dry chickpeas, picked over and rinsed
- The next day, drain and rinse well.
- Place the chickpeas in a food processor.
- Add the peas, herbs, onions, garlic, chickpea flour, 1 tablespoon of oil, salt, and garam masala.150 g frozen peas, 10 g roughly chopped fresh basil, 10 g roughly chopped fresh dill, 10 g roughly chopped fresh mint leaves, 10 g roughly chopped fresh parsley leaves, 60 g finely diced onions, 4 garlic cloves, 2 Tbsp chickpea flour, 1 tsp salt, 2 tsp garam masala, 1 Tbsp olive oil
- Pulse until the mixture is smooth and the ingredients are well blended.
- Leave the falafel mixture in the fridge to rest for 1 hour.
- When you are ready to bake the falafel, preheat the oven to 200°C (400°F).
- Pour 60ml (US ¼ cup) of oil onto a rimmed baking sheet, making sure it is coated all over.60 ml olive oil
- Working with 2 tablespoons at a time, shape the falafel mixture into small balls and place them, not touching, on the oiled baking sheet.
- Bake until golden all over, about 30 minutes, carefully flipping the falafel over with a spatula after 15 minutes so they cook evenly.
TO MAKE THE TZATZIKI:
- Put the yoghurt in a medium bowl.250 g Greek yoghurt
- Stir in the garlic, dill, mint, lemon juice, and salt.1 garlic clove, 2 Tbsp chopped fresh dill, 2 Tbsp chopped fresh mint, 1 Tbsp fresh lemon juice, ¼ tsp salt
- Using the coarse side of a cheese grater, grate the cucumber. Squeeze the shredded cucumber with your hands to extract any excess water.200 g cucumber
- Mix the cucumber with the yoghurt mixture until well combined. Transfer to a serving bowl.
- Top with a drizzle of extra-virgin olive oil and, if desired, a bit of fresh dill and/or mint.Extra-virgin olive oil
- Store leftovers in an airtight container in the fridge for up to 3 days.
TO BUILD THE SALAD:
- Arrange the salad leaves in serving bowls.salad leaves
- Top with tomatoes, radishes, red onion, carrot, and olives.cherry tomatoes, radishes, 1 small carrot, 1 handful Kalamata olives, 1/2 small red onion
- Add 4 falafels to each bowl, and serve with pitta bread and tzatziki on the side.3 pitta breads
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