Falafel Salad with Hummus Dressing Recipe

Name: Falafel Salad with Hummus Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh parsley; 1 onion, thinly sliced; 3/4 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 14 .5-ounce can chickpeas, drained, rinsed and patted dry; 1 large egg, lightly beaten; 1 1/2 cups panko breadcrumbs; 1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered; 1 10 -ounce container hummus; 1 cup plain 2% Greek yogurt; Vegetable oil, for frying; 2 romaine lettuce hearts, chopped

Servings: persons

1 cup fresh parsley
1 onion, thinly sliced
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 14 .5-ounce can chickpeas, drained, rinsed and patted dry
1 large egg, lightly beaten
1 1/2 cups panko breadcrumbs
1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered
1 10 -ounce container hummus
1 cup plain 2% Greek yogurt
Vegetable oil, for frying
2 romaine lettuce hearts, chopped

1
Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste.
2
Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole.
3
Add the parsley mixture, egg and 1/2 cup panko; stir to combine.
4
Refrigerate 10 minutes.
5
Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside.
6
Whisk the hummus and yogurt in another bowl to make a dressing.
7
Put the remaining 1 cup panko on a baking sheet.
8
Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball.
9
Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat.
10
Fry the falafel, turning often, until golden, about 6 minutes.
11
Remove to a paper towel-lined plate to drain.
12
Toss the lettuce with half of the hummus dressing in a large bowl.
13
Top with the tomato mixture and falafel.
14
Serve with the remaining hummus dressing.
15
Per serving: Calories 470; Fat 18 g (Saturated 2 g); Cholesterol 50 mg; Sodium 820 mg; Carbohydrate 60 g; Fiber 9 g; Protein 18 g
16
Photographs by Charles Masters

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fresh parsley, 1 onion, thinly sliced, 3/4 teaspoon ground cumin, Kosher salt and freshly ground pepper, and more.

Yes, Falafel Salad with Hummus Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Falafel Salad with Hummus Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions