Half-Baked Mediterranean Falafel Salad
A vibrant salad combining half-baked falafel balls with fresh Mediterranean vegetables and a tangy tahini dressing. This mediterranean-inspired vegetarian (mediterranean) ready in about 35 minutes pairs drained and rinsed canned chickpeas, small, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, drained and rinsed canned chickpeas
- 1/2 small, finely chopped onion
- 2, minced garlic cloves
- 1/4 cup, chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 2 tbsp all-purpose flour
- 3 tbsp olive oil
- 3 cups mixed salad greens
- 1/2 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a food processor, combine 1 cup drained chickpeas, 1/2 small finely chopped onion, 2 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, and 2 tbsp all-purpose flour. Pulse until mixture is coarse but holds together when pressed.
- Step 2: Form mixture into 12 small balls and place on a baking sheet. Brush each with 1 tbsp olive oil (total 3 tbsp) and bake at 375°F for 15 minutes, flipping halfway, until lightly golden (half-baked).
- Step 3: Meanwhile, in a large bowl, toss 3 cups mixed salad greens with 1/2 diced cucumber and 1 cup halved cherry tomatoes.
- Step 4: Whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 5: Place falafel atop salad, drizzle with tahini dressing, and serve immediately.
Frequently asked questions
How long does Half-Baked Mediterranean Falafel Salad take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Baked Mediterranean Falafel Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely chopped onion from drying out.
Can I substitute ingredients in Half-Baked Mediterranean Falafel Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Mediterranean Falafel Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Baked Mediterranean Falafel Salad?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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