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–+ servings

Falafel Salad with Tzatziki Dressing

Amy Kritzer
Fried falafel is healthy when served on a salad, right? Right! Falafel Salad with Tzatziki Dressing is here!
5 from 2 votes
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Salad
Cuisine Jewish
Servings 6 servings

Ingredients
  

  • For Falafel:
  • 1 1/2 cups dried chickpeas
  • 1/4 cup red onion diced
  • 3 medium garlic cloves crushed
  • 1/2 cup fresh parsley leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons sumac
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice from 1 lemon
  • Oil for frying
  • For Tzatziki:
  • 1 English cucumber peeled, deseeded and shredded with a vegetable peeler or small diced (about 1 cup), remove moisture with a paper towel
  • 1 1/2 cups Stonyfield Greek Yogurt
  • 1 garlic clove minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh dill chopped
  • 1 teaspoon lemon zest from 1 lemon
  • 1 tablespoon lemon juice from 1 lemon
  • Salt and pepper to taste
  • For Salad:
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes diced
  • 1 English cucumber deseeded and diced
  • 1/2 medium red onion diced

Instructions
 

  • Let's make falafel! Put chickpeas in a large stock pot and cover with 4 inches of cold water and cover. Let sit for 12-24 hours; chickpeas should at least double in size.
  • When ready to make falafel, drain chickpeas and rinse, and place in a food processor. Add remaining falafel ingredients except for oil and process until you have a tiny chunky, paste-like texture. Taste a bit and add more salt, pepper or cayenne for spice if you like!
  • Refrigerate for 1 hour.
  • Meanwhile, make the tzatziki dressing! Combine all ingredients in a medium bowl and refrigerate for at least 1 hour until ready to use.
  • Now, time to fry! Heat 2-3 inches of oil (canola, grapeseed, etc) over medium heat until 350 degrees F or until a piece of falafel batter dropped in sizzles when dropped in but doesn't brown immediately. Form batter into 2-inch balls (or whatever size you like your balls) and fry for 2-3 minutes per side. Repeat with remaining batter in batches without overcrowding the pan. Remove falafel with slotted spoon, drain on paper towels, sprinkle with salt and serve immediately over salad with tzatziki dressing (or in pita if you like.)
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