Easy Baked Falafel with Fresh Greek Salad

Easy Baked Falafel with Fresh Greek Salad | Living Healthy in Seattle

Easy Baked Falafel with Fresh Greek Salad | Living Healthy in Seattle

I constantly crave perfectly crispy, flavorful falafel…

With a soft, tender interior.


Not too long ago, I (for some odd reason) thought falafel would be a huge pain in the rear to make at home.

Plus frying can be quite the ordeal, and not the most healthy thing ever.

After having tasty (but way too garlicky) falafel at one of my favorite “French-ish” restaurants in Seattle, hi Bastille, I absolutely had to make up my own healthy, cheap, and simple version.


There is no frying involved.


And no garlic or onions.

May your breath remain inoffensive, and your stomach exist in peace.


I decided to pair my falafel with a fresh, lightly dressed Greek salad.

No need to whip out the tahini or make a non-vegan (although delicious) yogurt sauce.

Simply place your baked falafel on top of your salad and then pile a bit of every ingredient onto your fork before sending the stuff straight into your mouth.

So what goes into these special baked chickpea bites?

Convenient canned chickpeas (of course), zesty lemon juice, nutty toasted almonds, extra virgin olive oil, a bit of whole wheat flour (use gf if necessary), fresh Italian parsley and mint, earthy ground cumin, plus a pinch of salt, to taste.

Bake those guys until pleasantly crispy, then serve over a bowl of juicy cherry tomatoes, crisp cucumber, red bell pepper, spicy pepperoncinis and salty Kalamata olives tossed in extra virgin olive oil, a splash of red wine vinegar, chopped Italian parsley, dried oregano, plus a little salt, and peppa.

Chow time!

P.S. If you’re a cheese consumer, feel free to toss some tangy cubed feta into the salad. I have to admit, feta can be hard to resist sometimes all the time.

P.P.S. You could also plop a blob of creamy hummus right on top of your bowl for even more flavor and protein.

P.P.P.S. Anddd if you really have to, add a dollop of nonfat plain yogurt on there too.

P.P.P.P.S. I used Tieghan’s falafel recipe as a starting point. Her photos are always sooo beautiful.

Easy Baked Falafel with Fresh Greek Salad

Serves 4

  • Falafel:
  • 2 cups canned chickpeas; drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole wheat flour or gluten-free flour
  • 2 heaping tablespoons almonds; toasted, cooled
  • 2 tablespoons extra virgin olive oil, plus more for brushing falafel
  • 1/2 heaping cup fresh Italian parsley
  • 1/2 cup fresh mint
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Salad:
  • 2 cups cherry tomatoes; sliced in half
  • 1 small English cucumber; diced
  • 1 small red bell pepper; diced
  • 4 pepperoncini (optional); sliced
  • 1/4 cup Kalamata olives (optional); sliced
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup fresh Italian parsley; chopped
  • 1/4 teaspoon dried oregano
  • Salt, to taste
  • Fresh ground black pepper, to taste
  1. For the falafel: Heat oven to 375. Line a rimmed metal baking sheet with parchment. Pulse the falafel ingredients in a food processor until just combined. Some little "chunks" are good. Form 12 falafel balls then place them on the lined baking sheet. Flatten the falafel slightly with your palm, then brush lightly with oil. Bake for about 15 minutes or until the falafel just start to turn light brown. Flip the falafel, then broil for a few minutes or until they become pleasantly crispy around the edges.
  2. For the salad: Combine the tomatoes, cucumber, bell pepper, pepperoncini and olives (if using).
  3. For the dressing: Whisk the olive oil and vinegar until combined. Whisk in the parsley, oregano, salt, and black pepper.
  4. For serving: Gently toss the vegetables in the dressing. Top with warm falafel.







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