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Mini-Falafel and Diced Veggie Mediterranean Salad

Mini-falafels mixed in with diced veggies and my Vegan Chive & Dill Tzaziki make this a delicious and hearty meal. Perfect to eat in a lettuce wrap, pita pocket, on its own, or over greens!
Course Main Course, Salad
Cuisine Mediterranean
Servings 4
Author Tiffani Wells

Ingredients

For the mini-falafels...

  • 1 can garbanzo beans, drained and rinsed (or about 1 3/4 cups cooked garbanzo beans)
  • 1/4 cup red onion, diced
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 Tbsp chickpea flour or you can sub regular flour if not gluten or grain-free
  • 1 Tbsp olive oil
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp dried corriander
  • 1 tsp baking powder
  • 1/4 tsp sea salt

For the Chive & Dill Tzatziki...

  • 1/2 cup plain, unsweetened almond yogurt or plain, unsweetened soy-yogurt for nut-free
  • 1/2 large cucumber, peeled and deseeded
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp fresh dill
  • 1/2 Tbsp fresh chives
  • 3/4 tsp minced garlic
  • 1/8 tsp sea salt or to taste
  • pinch black pepper or to taste

Veggies...

  • 1 1/2 medium tomatoes, diced or 1 very large tomato
  • 1 cucumber, peeled and diced
  • 1/2 red or yellow bell pepper (or use a mix)
  • 1/2 cup pitted kalamata olives, quartered
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup red onion, diced

Optional for serving...

  • salad greens
  • leaf lettuce for lettuce wraps I used mini-romaine leaves, butterleaf and iceburg work as well
  • pita or naan bread (gluten-free if necessary)
  • tortillas or wraps (gluten-free if necessary)

Instructions

  • Add all falafel ingredients to a food processor and pulse several times until a dough is formed. Do not over-process or you will end up with hummus. A little chunky is OK. Transfer ingredients to a separate container or bowl and place in the refrigerator to chill for at least an hour.
  • To make the tzatziki, first, take the half cucumber and grate it by either using the food processor with grating attachment or by using a hand-held cheese grater. Transfer the grated cucumber to cheesecloth or fine-mesh produce bag and squeeze out the extra moisture. 
  • Using either the food processor or a hand-held mixer, blend the grated cucumber along with all remaining tzatziki ingredients. Transfer to a cup or small container and place in the refrigerator to chill.
  • Preheat the oven to 375° F. Remove falafel dough from the refrigerator and form 16 - 17 equal-sized balls about 1 1/4" - 1 1/2" in diameter. Place mini-falafels on a parchment-lined baking sheet and place in oven for 30 minutes, flipping sides after 10 and 20 minutes, and once more after 25 minutes, making sure falafels are evenly browned. Once done, let cool for about 10 minutes.
  • Place all veggie ingredients in a large bowl and toss with tzatziki dressing. Carefully add the mini-falafels to the bowl and gently toss. Eat as is, as lettuce wraps, over salad greens, or inside pita bread, naan, tortillas, or wraps (gluten-free if needed). Enjoy!