Enjoy our flavorful Baked Falafel with Greek Salad recipe – a nutritious and satisfying lunch option that combines crispy falafel with a refreshing Greek salad.
Baked Falafel with Greek Salad
Elevate your lunchtime with our Baked Falafel with Greek Salad recipe. These crispy and flavorful falafel patties, made with chickpeas and aromatic herbs, are perfectly paired with a vibrant Greek salad.
Whether you follow a vegetarian diet or simply enjoy Mediterranean flavors, this lunch option is a delightful combination of textures and tastes that will leave you feeling nourished and satisfied.
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Baked Falafel with Greek Salad
Ingredients
- For the falafel:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Greek salad:
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 14g
- Carbohydrates: 46g
- Fiber: 10g
- Fat: 16g
- Sugar: 8g
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour, olive oil, salt, and pepper. Pulse until well combined but still slightly chunky.
- Form the mixture into small patties and place them on a baking sheet lined with parchment paper.
- Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Meanwhile, prepare the Greek salad by combining the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese in a bowl.
- In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve the baked falafel alongside the Greek salad for a delicious and satisfying lunch.
Service Suggestion
- Serve the Baked Falafel with Greek Salad in a pita pocket for a portable and convenient lunch.
- Pair it with a refreshing glass of homemade lemonade or iced herbal tea.
Notes
- For a gluten-free version, use chickpea flour or gluten-free flour as a substitute.
- Add a dollop of tzatziki sauce on top of the falafel for extra creaminess.