Falafel Salad Bowl with Tahini Dressing and Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant Mediterranean falafel salad featuring crispy chickpea patties, crunchy pickled vegetables, fresh greens, and a creamy tahini dressing. This mediterranean-inspired salads (vegan, gluten free option) ready in about 75 minutes blends dried chickpeas, onion, chopped, fresh parsley, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 430 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried chickpeas
• 1/2 cup onion, chopped
• 1/2 cup fresh parsley, chopped
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 3 tbsp all-purpose flour
• for frying, about 2 cups vegetable oil
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup carrot, julienned
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 cup tahini
• 2 tbsp lemon juice
• 3 tbsp water (for dressing)

Instructions

1. Step 1: Soak 1 cup dried chickpeas in water overnight, then drain thoroughly.
2. Step 2: In a food processor, combine the soaked chickpeas, 1/2 cup chopped onion, 1/2 cup chopped fresh parsley, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, and 3 tbsp all-purpose flour. Pulse until a coarse, sticky mixture forms without pureeing.
3. Step 3: Form the mixture into 12 small balls or patties.
4. Step 4: Heat about 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry falafel in batches for 3-4 minutes until deep golden and crisp. Drain on paper towels.
5. Step 5: For quick pickled vegetables, whisk together 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp salt until sugar dissolves. Pour over 1 cup diced cucumber and 1/2 cup julienned carrot. Let sit 10 minutes.
6. Step 6: In a small bowl, whisk 1/4 cup tahini, 2 tbsp lemon juice, 3 tbsp water, 1/4 tsp garlic powder, and 1/4 tsp salt until smooth and creamy.
7. Step 7: To assemble, toss 4 cups mixed salad greens with 1 cup halved cherry tomatoes and drained pickled vegetables. Arrange on plates and top with warm falafel. Drizzle with tahini dressing and serve.