Crispy Baked Falafel Salad with Zesty Tahini Dressing

This recipe skips deep‑frying. The falafel are browned in a skillet with a little oil, then finished in the oven. They sit on a fresh green salad with cucumber strips, tomato pieces, and nutty farro. A creamy tahini‑lemon dressing ties everything together for a satisfying vegan meal.

Prep time: 20 min  |  Total time: 40 min

Baked Falafel Salad with Tahini Dressing

Ingredients

Falafel

• 1 (15.5‑oz) can low‑sodium chickpeas, rinsed and drained
• ½ cup cilantro leaves and tender stems, chopped
• 3 tbsp whole‑wheat or gluten‑free flour
• 2 tbsp mild harissa paste (or chopped roasted red peppers)
• 1 tsp ground cumin
• 1½ tbsp lemon juice
• 2 tsp lemon zest
• 3 tbsp olive oil, divided
• 1 small garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper

Salad

• 4 cups mixed greens
• 2 cups cooked farro
• 1 medium cucumber, shaved into thin strips
• 1 medium tomato, diced

Tahini Dressing

• ¼ cup tahini
• 1 tbsp honey (or maple syrup for vegans)
• 1½ tbsp lemon juice
• 2 tsp lemon zest
• 3 tbsp olive oil
• ⅛ tsp salt
• ⅛ tsp black pepper
• 2 tbsp water (more if needed)

Directions

1. Preheat the oven to 350°F (180°C).
2. In a food processor, blend the chickpeas, cilantro, flour, harissa, cumin, lemon juice, lemon zest, garlic, salt, pepper, and 1 tbsp olive oil until the mixture sticks together. Stop to scrape the sides as needed.
3. Heat a large oven‑safe cast‑iron skillet over medium‑high heat. Add the remaining 2 tbsp olive oil.
4. With wet hands, shape the mixture into 12 oval patties, about 2 inches wide. Place them in the skillet and cook 3 minutes until the bottom is golden.
5. Turn the patties, then slide the skillet into the oven. Bake 20 minutes, or until the falafel are crisp and heated through.
6. While the falafel bake, combine the cucumber strips, mixed greens, farro, and tomato in a large bowl.
7. Whisk together tahini, honey, lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl. Add water a little at a time until the dressing is smooth and pourable.
8. Divide the salad onto plates, top with three falafel each, and drizzle generously with the tahini dressing.

Serves: 4  |  Serving size: 3 falafel, ~2 cups salad, 3 tbsp dressing

Nutrition per serving (approx.)
Calories 638 • Fat 33 g • Carbs 71 g • Fiber 16 g • Protein 19 g
Calcium 15 % • Iron 36 % • Potassium 615 mg • Vitamin A 80 % • Vitamin C 43 %