Baked Falafel Salad

| Mains, Side dishes and Salads

falafel 1falafel 2falafel 4I love falafel…But not the deep fried oily falafel from most fast food places – good homemade baked falafel.  Crispy on the outside, soft and moist on the inside, smothered in a tahini sauce…..Hmmmm



  • 2 cloves garlic, crushed
  • 1/4 cup chopped fresh cilantro/coriander
  • 1/4 cup chopped fresh parsley
  • 2 cups chickpeas (canned or home-cooked)
  • 1/2 cup plain coarse gluten-free bread crumbs
  • freshly squeezed lemon juice to taste
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Coarsely ground black pepper to taste
  • 2 pinches cayenne pepper
  • water as needed
  • Olive oil

Tahini Sauce

  • 1/2 cup tahini
  • 1 crushed garlic clove
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • lemon juice to taste
  • 1 teaspoon parsley, finely chopped


  • baby potatoes
  • iceberg lettuce
  • cucumber
  • tomato


Preheat your oven to 190ºC.  Line a oven tray with foil.  Brush foil with olive oil.

Place garlic, coriander/cilantro, parsley, chickpeas, and bread crumbs in the bowl of a food processor.  Pulse a few times to chop and blend ingredients.  Sprinkle 1 tablespoon lemon juice, baking powder, cumin, salt, cayene, and black pepper over mixture and process until it is all mixed.  Taste.  You will need to add either water or lemon juice for more moisture until the mixture is moist enough to be squeezed into little balls.  You don’t want a wet dough, but it must just have enough moisture in to hold together when pressed into a ball.  Your palate will dictate whether you should add lemon juice or water as added moisture.  Also feel free to add more garlic if desired.  Once it tastes good to you and holds its shape, squeeze into small balls and press flat (as seen in picture).

Place falafels onto the foil and brush each one with a little olive oil.  Pop in the oven and bake until golden and crispy outside.  Turn each falafel around after about 10-15 minutes – turn it around once the top is golden brown and the falafel is firm enough to turn.
It usually bakes for about 20-30 minutes in my oven – depending how thick/large I made the falafels.

Boil the baby potatoes in a pot of boiling water for about 15 minutes or until soft when pierced with a knife.

While they are baking, make the tahini sauce.  Add all ingredients to a food processor and process until smooth.  Taste and add more lemon juice and garlic to suit you.  Now gradually add more water until you achieve your preferred consistency.  I like mine pourable, but still thickish, when used as part of a salad.

Chop your lettuce, cucumber and tomato and place in a large plastic bowl.  Pour some tahini sauce in, place a lid on the plastic bowl to seal and toss vigorously to coat salad.  Arrange salad on a plate.  Give each boiled potato a little whack with the back of a spoon to crack them open.  Sprinkle the potatoes with a spicy salt of your choice.  I love Steers salt.  When falafel are done, pop them on top and drizzle with the dressing.

You’re going to love me after one bite
Dr T




2 Comments on Baked Falafel Salad

  1. Mariana Van Wyk
    February 3, 2014 at 10:41 am (7 years ago)

    I have tried the falafel and the sauce. It was delicious but will skip the potato! Thx, keep them coming.

    • talitaseegers
      February 3, 2014 at 1:20 pm (7 years ago)

      Glad you liked it:)


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