Falafel Chopped Salad

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falafel chopped salad

Mike Garten

Meatless Monday has never been so easy— these delicious chickpea fritters are hearty and filling without too much effort. Pair with a lemony chopped salad and dinner is served!

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Yields: 4 servings

Total Time: 0 hours 50 mins

2 c.

canola oil, for frying


cloves garlic


medium yellow onion, chopped

4 1/2 c.

packed baby spinach, divided


15-ounce cans chickpeas, rinsed

2 tbsp.

all-purpose flour

1 tsp.

ground cumin

1 tsp.

ground coriander

Kosher salt

6 oz.

roughly torn baguette (about 4 cups)

2 pt.

(4 cups) grape tomatoes, quartered


red onion, finely chopped

2 tbsp.

fresh lemon juice

2 tbsp.

olive oil

  1. Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
  2. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 340°F and 360°F or balls will fall apart; adjust heat as needed.)
  3. In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

NUTRITIONAL INFORMATION (per serving): About 615 calories, 32 g fat (3 g saturated), 17 g protein, 905 mg sodium, 68 g carbohydrates, 14 g fiber

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