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Falafel Salad with Lemon-Tahini Dressing

Recipe selected from the eMeals EatingWell Family Plan.

Falafel Salad with Lemon-Tahini Dressing

Serves 4


  • 1 cup dried chickpeas 
  • 2 cups packed flat-leaf parsley, divided
  • ¼ cup chopped red onion plus ¼ cup thinly sliced, divided
  • 2 cloves garlic
  • 5 Tbsp extra-virgin olive oil, divided
  • 3 Tbsp lemon juice, divided
  • 1 Tbsp ground cumin
  • 1 tsp salt, divided
  • 5 Tbsp tahini
  • 5 tablespoons warm water
  • 6 cups sliced romaine lettuce
  • 2 cups sliced cucumbers and/or radishes
  • 1 pint grape tomatoes, quartered


  1. Soak chickpeas in cold water for 12 to 24 hours.
  2. Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 Tbsp oil, 1 Tbsp lemon juice, cumin and ½ tsp salt; process until finely and evenly ground. Shape into 12 patties (1½ inches wide), using a generous 2 Tbsp each.
  3. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 Tbsp oil and cook until golden on the other side, 3 to 5 minutes more.
  4. Meanwhile, whisk tahini, water and the remaining 2 Tbsp lemon juice, 1 Tbsp oil and ½ tsp salt in a large bowl. Transfer ¼ cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved ¼ cup dressing.




Nutritional Information

Servings 4
Calories 499
Servings 4
Calories 499
Fat (g) 31
Sat. Fat (g) 4
Protein (g) 16
Carb (g) 45
Fiber (g) 13
Chol. (mg) 0
Sodium (mg) 626
Iron (mg) 7
Calcium (mg) 176

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