Falafel Salad with Pickled Beets & Tahini-Citrus Dressing
Falafel lovers, get ready to experience your favourite chickpea fritters in a whole new way! This Falafel Salad takes the crispy, herby goodness of falafel and tosses it into a colourful medley of greens, crunchy veggies, and surprising additions like pickled beets and spiced chickpeas. Topped with a creamy tahini-citrus dressing that’s equal parts tangy and nutty, this dish is a refreshing yet satisfying departure from the traditional pita wrap. It’s perfect for a light lunch, a hearty dinner, or anytime you crave a burst of Middle Eastern-inspired flavour with a modern twist. Let’s dive into this bowl of deliciousness!
Servings: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes
Ingredients:
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For the Baked Falafel:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 small shallot, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
- 1 tablespoon olive oil
- Salt and black pepper to taste
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For the Spiced Chickpeas:
- 1 cup canned chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon ground sumac (or paprika)
- 1/4 teaspoon cayenne pepper
- Salt to taste
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For the Salad:
- 4 cups mixed greens (arugula, spinach, or baby kale)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup pickled beets, sliced (store-bought or homemade)
- 1/4 cup crumbled feta cheese (optional, omit for vegan)
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For the Tahini-Citrus Dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin)
- Salt and black pepper to taste
Instructions:
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Prepare the Falafel:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a food processor, combine the chickpeas, parsley, cilantro, garlic, shallot, cumin, coriander, smoked paprika, flour, olive oil, salt, and pepper. Pulse until a coarse mixture forms (don’t over-process—it should hold together when squeezed). Shape into 12 small balls or patties, place on the baking sheet, and bake for 18-20 minutes, flipping halfway, until golden and crisp. -
Make the Spiced Chickpeas:
While the falafel bakes, heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the chickpeas, sumac, cayenne, and salt. Cook for 5-7 minutes, stirring occasionally, until lightly crispy and fragrant. Set aside to cool. -
Mix the Dressing:
In a small bowl, whisk together the tahini, orange juice, lemon juice, honey, garlic, salt, and pepper. Add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Adjust seasoning to taste. -
Assemble the Salad:
In a large bowl or on individual plates, layer the mixed greens, cherry tomatoes, cucumber, red onion, and pickled beets. Add the spiced chickpeas and crumble feta over the top if using. Arrange 3-4 warm falafel balls on each serving. -
Serve:
Drizzle the tahini-citrus dressing generously over the salad. Serve immediately, letting the warm falafel contrast with the cool, crisp veggies for maximum flavour.
This Falafel Salad with Pickled Beets and Tahini-Citrus Dressing is a delightful reinvention that brings the essence of falafel into a fresh, wholesome bowl. The crispy baked falafel and spiced chickpeas add heartiness, while the pickled beets lend a tangy-sweet surprise that pairs perfectly with the creamy, citrus-kissed dressing. It’s a dish that feels both indulgent and light, with every bite offering a mix of textures and tastes that dance on your palate. Whether you’re meal-prepping for the week or serving it up for a casual gathering, this salad is a standout that proves healthy eating can be anything but boring. Enjoy this unique twist on a classic—and don’t be surprised if it becomes your new go-to!