Falafel Salad with Hummus Dressing

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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. 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.
  2. 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.
  3. 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.
  4. 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.