Baked Falafel Salad + Two Creamy Dressings


Salad Base

  • Spring mix or choice of leafy greens
  • Red onion, thinly sliced
  • Tomatoes, sliced
  • Cucumber, thinly sliced


  • 1 can (15oz) garbanzo beans, drained and rinsed OR 3/4 heaping cup garbanzo beans soaked for at least 18 hours and drained (they will double in size)
  • 1/4 cup loosely packed cilantro, chopped
  • 1/4 cup loosely packed parsley, chopped
  • 3 tablespoons fresh dill, chopped (optional)
  • 1 small shallot or 1/2 small onion, roughly chopped
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch or two cayenne pepper, chili powder or smoked paprika (depending on your mood)
  • Himalayan salt & freshly cracked pepper to taste


Preheat oven to 400. Coat your cast iron skillet or cookie sheet with coconut oil, or oil of choice.

In food processor/blender, combine all the ingredients for the falafels. Blend until fairly smooth. Form patties into whatever size you like….

For larger patties: Scoop 3 tablespoons per patty…will yield apprx. 6.

For small patties: Scoop 1 heaping tablespoon per patty…will yield apprx. 12.

For mini patties: Scoop 1 heaping teaspoon…will yield approx. 24.

Place patties on greased skillet/cookie sheet and bake for 10 minutes. Flip and bake for 15 minutes. Total cooking time 25 minutes. If you find that your falafels are not as browned as you like, place them under the broiler for a minute or two, just be sure to keep an eye on them so they don’t burn.

Store leftover falafels in an air tight container. They will soften overnight. To warm them up and return crispness again to the outside, place under broiler or in a toaster oven at a high temp for a minute or two while keeping an eye on them so they don’t burn.


Lemon-Tahini Dressing

  • 4 tablespoons tahini
  • 1 garlic clove, pressed OR a dash or two garlic powder
  • Juice of 1 large lemon
  • Few dill fronds, cilantro or parsley, minced
  • Himalayan salt to taste
  • 1/3 cup water, + more to thin
  • Pinch of cayenne


In a small bowl, combine all ingredients and mix until well combined. Taste for seasoning and add more water as needed 1 tablespoon at a time or add more lemon juice. Store leftovers in an air tight container in the refrigerator for up to five days.

OR, for something different and refreshing…

Avocado-Cucumber Dressing

  • 1 avocado
  • 1 cucumber, peeled
  • A few springs cilantro and dill fronds
  • 1 clove garlic
  • Juice of 1/2 lemon
  • Dash of onion powder
  • Salt to taste
  • Water as needed to thin


In food processor/blender, combine all the ingredients except for the water. Blend until smooth. Taste for seasoning. Add water a tablespoon or two at a time until desired consistency. Best chilled in the refrigerator before serving. Leftovers will hold up a day or two in a sealed container in the refrigerator. It may last a little longer but it’s gone by day two around my house.

Once patties are ready, make your salad, top with falafels and dressing.



© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.