Vegan Falafel Salad with Garlic Tahini

Looking for a vibrant, nutritious meal that’s bursting with flavor? This Vegan Falafel Salad with Garlic Tahini checks all the boxes. It’s a wholesome mix of crispy falafel, fresh veggies, and a creamy garlic tahini dressing that brings everything together.

Perfect for lunch, dinner, or meal prep, this dish is as satisfying as it is healthy.

Plus, it’s completely plant-based and customizable to suit your taste and dietary preferences.

Ingredients

For the Falafel:

• 1 cup dried chickpeas (soaked overnight and drained)
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 3 tbsp flour (or gluten-free alternative)
• Salt and pepper to taste
• Oil for frying or baking

For the Salad:

• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup sliced kalamata olives
• 1/4 cup shredded carrots
• 1 avocado, sliced (optional but highly recommended for creaminess)

For the Garlic Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (or more for desired consistency)
• 1 garlic clove, finely minced
• 1 tbsp olive oil
• 1 tsp maple syrup or agave (optional, for a hint of sweetness)
• Salt and pepper to taste

Instructions

1. Prepare the Falafel:

1. Place the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and flour into a food processor. Pulse until the mixture is well-combined but not pureed—it should have a slightly coarse texture. Avoid over-processing to maintain some crunch.
2. Season with salt and pepper to taste.
3. Form the mixture into small balls or patties. Keep your hands slightly wet to prevent sticking.
4. Fry the falafel in hot oil until golden brown, about 3–4 minutes per side. Alternatively, bake them at 375°F (190°C) for 25–30 minutes, flipping halfway through. Baking is a lighter option, while frying delivers the ultimate crispness.

2. Make the Garlic Tahini Dressing:

1. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and olive oil. If the tahini seizes up, add water one teaspoon at a time until smooth.
2. Season with salt and pepper, adjusting water as needed for a creamy, pourable consistency. For a slightly sweet contrast, mix in a dash of maple syrup or agave.

3. Assemble the Salad:

1. Arrange the mixed greens in a large bowl or individual plates. Be generous with the greens as they form the base.
2. Top with cherry tomatoes, cucumber, red onion, olives, shredded carrots, and avocado slices. For extra crunch, you can sprinkle some toasted sunflower seeds or pumpkin seeds on top.
3. Add the warm falafel on top. Placing them warm allows the heat to slightly wilt the greens and enhance the flavors.

4. Drizzle and Serve:

• Generously drizzle the garlic tahini dressing over the salad. For an artistic touch, swirl the dressing around the plate.
• Serve immediately, garnished with extra parsley, sesame seeds, or even a dash of smoked paprika for a pop of color. Pair with pita bread or flatbread for a complete meal.

Tips and Variations:

• Make It Meal-Prep Friendly: Store the salad components separately in airtight containers. Keep the falafel, dressing, and veggies apart to maintain freshness and texture. Assemble just before eating to ensure a crisp and vibrant salad.
• Spice It Up: Add a pinch of cayenne pepper or chili flakes to the falafel mixture for a bit of heat. You can also sprinkle some harissa on the salad for a North African twist.
• Customize the Veggies: Swap or add ingredients like roasted red peppers, steamed broccoli, or even marinated artichokes for variety. You can also add a handful of cooked quinoa or farro for extra protein and fiber.
• Save Time: Use store-bought falafel and pre-made tahini dressing for a quick version. Look for brands with clean, plant-based ingredients.
• Leftovers: Falafel can be stored in the fridge for up to four days and reheated in the oven or air fryer to regain crispiness. The dressing will keep in an airtight container for up to a week.

This Vegan Falafel Salad with Garlic Tahini is more than just a salad—it’s an experience. The contrast of crispy, warm falafel with cool, refreshing veggies and the rich, tangy dressing is nothing short of magical.

Whether you’re serving it at a dinner party or enjoying it solo, this dish promises to delight. Let me know how it turns out and if you made any personal tweaks—I’d love to hear your creations!