Falafel Salad

Falafel is a Middle Eastern specialty featuring fried patties made of ground garbanzo beans and spices. We pan-fried the patties and served them over greens for a main-dish salad.

Prep: 48 minutes; Cook: 7 minutes per batch


4 servings (serving size: 1 1/2 cups lettuce, 1/2 cup cucumber, 1/4 cup tomato, 2 tablespoons green onions, and 3 patties)

Recipe from

Oxmoor House

Nutritional Information

Calories 303
Caloriesfromfat 39 %
Fat 13.2 g
Satfat 2 g
Protein 14 g
Carbohydrate 35.4 g
Fiber 8.5 g
Cholesterol 54 mg
Iron 3.8 mg
Sodium 492 mg
Calcium 211 mg


1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup fresh parsley leaves
1/2 cup chopped red onion
1/4 cup dry breadcrumbs
1 large egg
2 large garlic cloves, quartered
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon olive oil, divided
1 (10-ounce) bag chopped romaine lettuce
2 cups chopped cucumber (about 2)
1 cup chopped tomato (about 1 large)
1/2 cup chopped green onions (about 4)


1. Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 3 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and patties.

3. Arrange lettuce, cucumber, tomato, and green onions on serving plates. Top servings with falafel patties. Drizzle each serving with Tahini Sauce.

Note: Nutritional analysis totals include Tahini Sauce.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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