Finding salads to make at home that are both filling and flavorful can sometimes be a challenge. A current favorite: baked mini falafel salad. It’s basically a souped-up Greek salad with a sweet and creamy tahini dressing and almost-too-cute-to-eat mini falafel babies.
They are SO good I usually end up popping a few in my mouth after they come out of the oven, so I have to hurry to get the rest of the salad together before I eat them all!
Related: 60 Easy Dinner Recipes
And I know this post is about salad, but, I have to tell you a secret. These mini falafels work great in a grilled cheese and tomato sauce sandwich as well. I also suspect they would be delicious in tomato soup, but I haven’t technically tried that theory out yet.
Baked Mini Falafel Salad, serves two
The falafel in this recipe is basically the same as this falafel recipe, but the cooking method changes.
For the falafel:
1 can chickpeas, drained
1/2 small red onion
3 cloves of garlic
2 tablespoons parsley
2 tablespoons cilantro
1 teaspoon salt
1/4 cup white whole wheat flour
3 tablespoons olive oil
For the dressing:
1/4 cup olive oil
1 tablespoon tahini
1 tablespoon rice vinegar
1 tablespoon honey
salt and pepper to taste
For the salad:
1 head of lettuce
1/2 small red onion (the remainder from the falafel recipe)
1 tomato or a handful or cherry tomatoes cut in half
5-8 black olives, pitted and sliced
1/4 cup feta cheese, optional (dairy-free otherwise, see notes)
First, make the falafel. In a food processor or good blender, combine the chickpeas, 1/2 small red onion, garlic, parsley, and cilantro. Pulse until a thick paste forms. Then remove to a bowl and stir in the salt and flour. Cover and chill for 30 minutes.
Once the falafel batter has chilled, cover a rimmed baking sheet in 2 tablespoons olive oil. Pinch off about a heaping teaspoon of batter at a time and roll into a small ball, and place on the oiled baking sheet. Bake at 350°F for 10 minutes. Flip each ball over and bake for another 10 minutes.
Remove from the oven and drizzle another tablespoon of oil on the baking sheet and gently toss so all the falafels get coated in a little more oil. Then bake for another 10 minutes (30 minutes total). Remove from the oven.
For the dressing, combine all the dressing ingredients in a bowl and whisk well, or in a jar with a lid and shake well to combine. Taste and add salt and pepper to your liking.
Divide the salad on to two plates, drizzle in dressing, and top with the mini baked falafels. Enjoy! xo. Emma
Made the falafel last night and loved it! Anyone tried making a batch to freeze them? Wondering how they hold up.
I tried it last night. Falafels were fantastic and actually pretty darn easy!!! Had an issue with my salad dressing (too much tahini and crystalized honey). Because my husband doesn’t like feta, I used Paneer, which I sauteed with sesame oil and fresh peas from TJ’s. Added ground chile’s in vinegar as condiment. A bite with falafel, onion, chile and my rescued, almost hummus-like dressing, had really great flavor. I will definitely try it again.
Made this salad yesterday evening and it was sooo good! Had already falafel at home so just added the basic salad to it with the dressing and cheese – must do!
Thanks for the recipe
I’ve been meaning to make this forever and finally got to it last night… it is DELICIOUS! I can’t wait to make it again. Loved the sweet dressing with the falafel. I did a drizzle of straight tahini on the salad as well since we were missing cheese, it was fantastic!
I dream about this salad since I saw the post last week. Right now I am making it. And I figured I will just make twice the amount of falafel so I can give the suggestions of you with the sandwich and soup a go right away 😉
That looks delicious! I love falafel!
I LOVE falafel! This salad would be so good!
I am totally rubbish at making falafel and always seem to mess up the being bit! Can’t wait to give these mini beauties a go 🙂
I do the exact same thing with black beans. It’s like a grocery story security blanket or something.
But every now and again we do actually run out and then I FREAK OUT.
See above for further proof I may be a mind-reading-X-men.
Life level unlocked.
Really?! It’s like I knew!
You can certainly use all-purpose flour if that’s what you have. It will work just as well. 🙂
Sounds so good!! I don’t know why but every time we go shopping I always buy a can of chickpeas…maybe I’m afraid we will run out/have a zombie apocalypse? I don’t know,but anyway we always have like five cans in our pantry so this will be a good one to try!
It’s like you read my mind! I was just thinking yesterday that I should make some falafel again soon, and here is the perfect recipe – thanks!!
Looks so good! I am literally eating pretty much this exact same salad right now (had to do a double take!!)… and I payed way too much for it! From now on I’ll make my own 🙂
Yummy! I need to try this x
Jessica — NinetyCo
Is whole wheat flour necessary or can you use normal plain white flour?
Yum! I usually can’t do salad in fall/winter I’m excited to eat salad again with this fun recipe!
This is a great idea, I will definitely try this version!
Breakfast salad?! Actually that sounds like a great idea. 🙂