Falafel Salad with Hummus Dressing

Total Time:
40 min
30 min
10 min

4 servings

  • 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
  • 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. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole. Add the parsley mixture, egg and 1/2 cup panko; stir to combine. Refrigerate 10 minutes.

  • Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside. Whisk the hummus and yogurt in another bowl to make a dressing.

  • Put the remaining 1 cup panko on a baking sheet. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat. Fry the falafel, turning often, until golden, about 6 minutes. Remove to a paper towel-lined plate to drain.

  • Toss the lettuce with half of the hummus dressing in a large bowl. Top with the tomato mixture and falafel. Serve with the remaining hummus dressing.

  • 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

  • Photographs by Charles Masters

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