i almost feel a mediterranean sea breeze when I eat this dish
This delicious falafel salad with yogurt sauce is filled with fresh, crunchy veggies, topped with some crispy goodness and a tangy yogurt sauce. I prefer baked falafel over fried, because it just feels lighter and cleaner. My biggest qualm with these chickpea bites is they tend to leave my mouth dry, so I top them with a creamy sauce made with Greek yogurt, garlic, lemon, and a little bit of EVOO. If that hasn’t convinced you, take a big, healthful bite of these classic mediterranean veggies – cucumber, red onion, and radish are really a winning combination. Take to the patio and pair with a crisp, citrus-forward Assyrtiko.
⟶ the recipe
falafel salad with yogurt sauce
ingredients
1 red onion, chopped
5-6 radishes, sliced
1 seedless cucumber, sliced
Drizzle of extra-virgin olive oil
Handful of arugula
For the falafel (makes 12-15)
1 cup dried chickpeas, soaked overnight
1 yellow onion, chopped
3 cloves of garlic, minced
1 teaspoon lemon zest
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon baking powder
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
For the yogurt sauce
1 cup of Greek yogurt
Zest and juice of 1/2 lemon
1 clove of garlic, minced
Drizzle of olive oil
Salt and pepper to taste
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
4 servings
instructions
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Pat the soaked chickpeas dry, and place them in a large food processor or blender. Add the onion, garlic, lemon zest, cumin, coriander, paprika, salt, baking powder, cilantro, parsley, and olive oil. Pulse until well combined.
Pat your hands with some olive oil, and roll mixture into 12-15 balls.
Place the balls on the baking sheet, and drizzle with additional olive oil. Bake falafel for about 15 minutes. Flip the balls and bake for another 10 minutes or until golden brown and crispy.
Remove falafel from the oven, and place on a cooling rack until room temperature. Store in the fridge if using for later.
While falafel is cooling, assemble the salad and make the yogurt sauce.
In a large bowl, toss together the onion, radish slices, cucumber, olive oil, and arugula until well-mixed. Set aside.
In a small bowl, add the yogurt, lemon zest and juice, and garlic. Whisk together until combined. Add a drizzle of olive oil, and season with salt and pepper to taste.
Distribute the veggies among 4 bowls. Top each with a few balls of falafel and a healthy spoonful of yogurt sauce.
⟶ recipe notes
- Do not try to use canned chickpeas for this recipe. The raw chickpeas allow the falafel to be nice and crisp, while canned chickpeas might make your balls soft and mushy
- You can also top your salad with a spoonful of hummus, either from a package or homemade. Try one of these recipes:
⟶ modifications
- You can modify with or add alternate veggies for the salad if you’d like! I would recommend cherry tomatoes, romaine lettuce, sugar snap peas, or bell pepper
⟶ make it ahead
- For the falafel, you’ll want to soak your chickpeas for at least 24 hours before using, so it’s best to do that the night before!
- Wrap leftover falafel tightly in foil and refrigerate for up to 3 days if you have some leftover
- Store leftover yogurt sauce in a tightly sealed container in the fridge for up to 3 days
