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Vegan Falafel Salad with Lemon Tahini Dressing

Vegan Falafel Salad with Lemon Tahini Dressing

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By Mama Veggie Serves: 4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Falafel is one of my favorite vegan staples. You can use this recipe to make falafel salad, but could also brack out to make pita sandwiches, an appetizer platter, or just as a snack.


  • For Falafel
  • 3 T. olive oil, divided
  • 1-1/2 c. dried chickpeas, soaked overnight in water and drained OR buy canne
  • 1 medium onion, roughly chopped
  • 5 garlic cloves
  • 1 c. parsley, roughly chopped
  • 1 t. ground cumin
  • For Lemon Tahini Sauce
  • 6 T. tahini
  • 1 lemon, juiced
  • Sea salt and black pepper, to taste
  • ¼ c. water (or more depending on desired consistency)
  • For Serving
  • Leafy greens
  • Raw/cooked vegetables of choice. I recommend sliced red onion, cucumber, and red pepper.



Preheat the oven to 400°F. Grease awith one tablespoon of olive oil.


In a food processor, add chickpeas, onion, garlic, parsley, cumin, and the remaining olive oil. Pulse a couple times to break down the chickpeas, then process until a smooth and thick mixture forms, approximately 1-2 minutes.


Scoop 2 tablespoons of the mixture and form into a patty using your hands. Repeat until you’ve used all of the mixture. This should yield approximately 18 falafel patties.


Arrange falafels on the prepared baking sheet and place in the oven to roast until golden brown and crisp, approximately 25-30 minutes, flipping halfway through the baking time.


In the meantime, make the tahini sauce. Whisk tahini and lemon juice in a small bowl. Lightly season with salt. The mixture will become very thick. Thin tahini sauce to desired consistency by adding water, 2 tablespoons at a time. Amount needed will vary based on liquid content of your tahini and lemon.


Serve the crispy falafel patties on a bed of leafy greens and fresh vegetables on the side. Drizzle with lemony tahini sauce. Enjoy!

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