This Broken Falafel Salad is everything you love about falafel—crunchy edges, warm spiced chickpeas, and creamy tahini—without the fuss of deep-frying or forming balls. Instead of shaping traditional falafel, we cook and crumble the mixture in a skillet until golden brown and tender, then serve it over a fresh, crunchy salad with a zippy tahini-lemon sauce.

It’s a weeknight-friendly, plant-based meal that’s rich in protein, full of herbs, and bursting with texture and flavour. Perfect as a main dish or hearty side.

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Table of Contents

• Ingredients you’ll need for Broken Falafel Salad
• How to make this skillet-style falafel salad
• Tips and tricks for best results
• FAQ

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Ingredients you’ll need for Broken Falafel Salad

Serves 4

For the falafel:

• 1 cup dried chickpeas (do not substitute canned)
• 3 cloves garlic
• 3 green onions, chopped into 1-inch pieces
• 1 cup fresh cilantro, roughly chopped
• 1 cup fresh parsley, roughly chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1½ teaspoons salt
• 4 tablespoons canola oil

For the salad:

• 2 tomatoes, roughly chopped
• ½ English cucumber, roughly chopped
• ¼ red onion, thinly sliced
• ½ cup fresh parsley, roughly chopped

For the tahini sauce:

• ½ cup tahini
• ¼ cup lemon juice
• 1 tablespoon hot sauce (adjust to taste)
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ cup warm water (plus more as needed to thin)

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How to make this skillet-style falafel salad

1. Soak the chickpeas: Add the dried chickpeas to a large bowl and cover with 5 cups of water. Let soak at room temperature for at least 12 hours or up to 24 hours. Drain and shake off excess water before using.
2. Prepare the falafel mixture: In a food processor fitted with the S blade, add the soaked chickpeas and garlic. Blend for 30 seconds on low. Add green onions, cilantro, parsley, cumin, coriander, cayenne, and salt. Blend for another 45 seconds, scraping down the sides as needed, until you have a coarse but well-blended mixture. The texture should hold together when squeezed in your hand.
3. Cook the falafel: Heat a large skillet over medium-high heat and add canola oil. Once hot, add the falafel mixture and press it into an even layer. Cook undisturbed for 5 minutes. Turn the heat to medium, then stir and break up the mixture. Continue cooking for 10–12 minutes, stirring occasionally, until you have a mix of crispy and soft bits. Remove from heat and cool slightly.
4. Make the tahini dressing: In a bowl, whisk together tahini, lemon juice, hot sauce, honey, salt, and warm water until smooth. Add more water to thin if needed.
5. Assemble the salad: Pour three quarters of the tahini dressing over a serving platter. Top with the warm broken falafel mixture, followed by chopped tomatoes, cucumber, red onion, and parsley. Drizzle with some of the remaining tahini dressing. Serve with any extra dressing on the side.

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Tips and tricks for best results

• Don’t skip the overnight soak. Using canned chickpeas will result in a mushy, overly wet mixture.
• Use a large non-stick or cast iron skillet for best browning.
• The texture should be crumbly but moist. Adjust the heat if the falafel mixture is browning too quickly.
• Make the tahini dressing ahead of time—it holds well in the fridge for up to 5 days.

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FAQ

Can I make the falafel mixture ahead of time?
Yes, the uncooked falafel mixture can be made a day in advance and stored covered in the fridge until ready to cook.

Is this gluten-free?
Yes, the recipe is naturally gluten-free.

Can I serve this in a pita?
Absolutely. This broken falafel is great as a warm filling for pita or wraps with lettuce, tomato, and extra tahini sauce.

Can I bake the falafel mixture instead?
This recipe is designed for the skillet, but you can try baking it on a parchment-lined sheet at 400°F for 20–25 minutes, stirring once halfway through.

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And that’s it for this Broken Falafel Salad
Crispy, herby falafel bits with fresh vegetables and creamy tahini dressing—perfect for a nourishing lunch or light dinner.

Broken Falafel Salad with Creamy Tahini Dressing

Print Recipe

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5 from 4 reviews

• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

For the falafel:

1 cup dried chickpeas (do not substitute canned)

3 cloves garlic

3 green onions, chopped into 1-inch pieces

1 cup fresh cilantro, roughly chopped

1 cup fresh parsley, roughly chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 1/2 teaspoons salt

4 tablespoons canola oil

For the salad:

2 tomatoes, roughly chopped

1/2 English cucumber, roughly chopped

1/4 red onion, thinly sliced

1/2 cup fresh parsley, roughly chopped

For the tahini sauce:

1/2 cup tahini

1/4 cup lemon juice

1 tablespoon hot sauce (adjust to taste)

1 tablespoon honey

1/2 teaspoon salt

1/4 cup warm water (plus more as needed to thin)

Instructions

• Soak the chickpeas
  Add the dried chickpeas to a large bowl and cover with 5 cups of water. Let soak at room temperature for at least 12 hours or up to 24 hours. Drain and shake off excess water before using.

• Prepare the falafel mixture
  In a food processor fitted with the S blade, add the soaked chickpeas and garlic. Blend for 30 seconds on low. Add green onions, cilantro, parsley, cumin, coriander, cayenne, and salt. Blend for another 45 seconds, scraping down the sides as needed, until you have a coarse but well-blended mixture. The texture should hold together when squeezed in your hand.

• Cook the falafel
  Heat a large skillet over medium-high heat and add canola oil. Once hot, add the falafel mixture and press it into an even layer. Cook undisturbed for 5 minutes. Turn the heat to medium, then stir and break up the mixture. Continue cooking for 10–12 minutes, stirring occasionally, until you have a mix of crispy and soft bits. Remove from heat and cool slightly.

• Make the tahini dressing
  In a bowl, whisk together tahini, lemon juice, hot sauce, honey, salt, and warm water until smooth. Add more water to thin if needed.

 

• Assemble the salad
  Pour three quarters of the tahini dressing over a serving platter. Top with the warm broken falafel mixture, followed by chopped tomatoes, cucumber, red onion, and parsley. Drizzle with some of the remaining tahini dressing. Serve with any extra dressing on the side.