Falafel Salad

by tgiffitness on February 12, 2013

Post image for Falafel Salad

30 Days of Vegetables – Day 21

I was talking to a client the other day, about the types of healthy recipes that she and her coworkers would be interested in seeing. She told me that most of the ladies at her work, bring salads for lunch each day. Salads are great! They are quick, easy and usually, depending on the dressing you use, are really healthy. But often times, we can get stuck eating the same salad over and over again, and that can get really boring! It’s important that you enjoy your food. When your lunch gets boring, it’s not very likely that it will satisfy your hunger, and that can lead to big problems when dinner rolls around.

One way to add variety to your salads is to switch up your source of protein. When it comes to protein, we generally gravitate towards grilled chicken or hard boiled eggs. I love both chicken and eggs, but lets add a third option! Falafel!

Falafel is made from either chick peas or garbanzo beans, which are both good sources of protein and fibre. Falafel can be served in a pita or wrap, as a side dish, or in a salad, as I did here.

Click here to print the recipe

Falafel Salad:

Makes 15 falafel balls, 4 to 5 balls per serving

Falafel Ingredients:

  • 540 ml can chick peas – rinsed and drained
  • 1 onion – chopped
  • 2 tbs minced garlic
  • 1 handful fresh parsley*
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 3 tbs gluten free flour of your choice
  • 2 tbs grape seed oil – separated

*Note: There is no need for an exact measurement for the parsley. Just grab a handful, and pull it off the bunch. If minced, it should be about 3 tbs, but because we will be using the food processor, you do not need to mince it first.

Salad Ingredients:

  • 3 cups mixed greens
  • 1 tomato diced
  • 1/2 cucumber
  • garlic salad dressing to taste**

**Note: the garlic salad dressing I used for this salad is a modified version of my Ranch Veggie Dip. Omit the dill, and add 1 tbs of water for every 3 tbs of dip. I wanted to be able to pour my dressing easily, but if you like the consistence of the veggie dip, you do not have to add the water.


  • Preheat 1 tbs of grape seed oil in a large pan, on medium heat
  • Add the onion and minced garlic, and sauté until the onions have softened
  • Remove the pan from the heat, and allow the onions and garlic to cool enough to be handled. The longer you can cool the onions the better. If they are too hot, you may find that your “dough” is sticky, and have to add more flour.
  • When the onions have cooled, add the rest of the ingredients, excluding the last tbs of grape seed oil, to your food processor.
  • Blend until smooth
  • If you do not have a food processor, dice the onions, garlic, and parsley very fine, and use a potato masher to mash the chick peas.
  • Reheat the frying pan to medium heat, and add the last tbs of grape seed oil to the pan.
  • Roll the chick pea dough into 15 meatball sized balls.
  • Transfer the balls to the frying pan.
  • Turn the falafel balls frequently to brown all sides evenly.
  • If you find that the inside of your falafel is still mushy, reduce the heat and continue to cook until each falafel is relatively firm.
  • Serve warm or cold.


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