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My daughter fell in love with the falafel on this fresh and flavorful salad and has asked me to make it several times since first tasting the chickpea patties.


falafel salad


2 cans (15.5 ounces) chickpeas

1 onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

2 tablespoons cumin

2 teaspoons baking powder

1/3 cup flour

2 teaspoons salt

1/2 teaspoon black pepper

1 bunch parsley, chopped

1/2 bunch cilantro, chopped

1 teaspoon coriander

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons water


romaine lettuce

1 red pepper, chopped

1 cup cucumbers, diced

1 cup black olives

6 radishes, thinly sliced

6 ounces crumbled feta cheese

Tzatziki dressing

Puree chickpeas, onion, garlic, red pepper flakes, cumin, baking powder, flour, salt, black pepper, parsley, cilantro, coriander, cayenne olive oil and water together in a food processor. Portion into balls.

Heat a saute pan, add oil. Sear falafel on both sides until golden brown. Place lettuce, red peppers, cucumber, black olives and radishes in a mixing bowl. Toss gently with dressing and portion onto plates. Top with feta cheese and falafel.


Recipe adapted from Muscle and Fitness, July/August 2014