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Falafel Salad with Lemon Garlic Tahini Dressing

This hearty, healthy salad is loaded with nutrition and vibrant Mediterranean flavours! For added crunch, top with pita chips (store bought or homemade)

Course Lunch, Main Course, Salad
Cuisine Mediterranean
Keyword falafel, Healthy, salad, tzatziki
Servings 4


  • 1 -284 gram box Falafel mix OR 1 recipe for Quick Falafels below
  • vegetable oil for frying the falafels
  • 4 cups loosely packed green leaf lettuce torn into bite sized pieces
  • 1 cup halved cherry tomatoes
  • 2 cups diced long English cucumber
  • ¾ cup chopped curly parsley
  • ¼ cup thinly sliced red onion
  • Tzatziki optional for garnish

Lemon Garlic Tahini Dressing (Makes 1 cup)

  • 1/2 cup tahini
  • ¼  cup  water, or more to thin
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon salt


Lemon Garlic Tahini Dressing

  1. Place all of the ingredients in a blender or a small food processor and blend until smooth. Season with additional salt if needed and refrigerate until ready to serve.

Falafel Salad

  1. Mix the falafel mix according to the manufacturers directions or follow the directions below for Quick Falafels and set aside (they typically need to sit for at least 10 minutes before cooking for the packaged ones).

  2. In a large bowl or platter, combine the lettuce, tomatoes, cucumbers, parsley and red onion.
  3. Prepare the falafels in 1 tablespoon portions, as per the directions. Cook over medium heat in oil (or air fry) in batches and set on a platter lined with paper towel until they are all cooked.

  4. To assemble the salad, place the cooked falafels on top of the prepared salad and drizzle with the Lemon Garlic Tahini Dressing and a dollop of Tzatziki (if using) on each serving. You may drizzle a bit of extra olive oil on top of the salad which is a nice touch!

Recipe Notes

Pita Chips: If you wish to add pita chips, preheat the oven to 400 F, line a baking sheet with parchment paper, brush pitas with olive oil and sprinkle with sea salt. Bake the pitas for about 4 minutes on each side or until golden brown, remove from the oven and set aside to cool slightly before cutting into wedges.