Sun Dried Tomato Falafel Salad

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falafel salad

Croutons are so last Summer, we're giving our salad the falafel treatment.  These aren't just any falafel, they are flavored with sun-dried tomatoes for a modern interesting flavor change. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 cup dried chickpeas, soaked in cold water overnight, drained 
  • Extra virgin olive oil, such as Colavita, for deep frying 
  • 1 small yellow onion, coarsely chopped 
  • 3 garlic cloves, coarsely chopped 
  • ½ cup sun-dried tomatoes 
  • ½ cup fresh basil leaves 
  • 1 teaspoons kosher salt 
  • ½ teaspoon freshly cracked black pepper 


  • 4 cups mixed baby greens 
  • 1 cup cherry tomatoes, halved 
  • 1 cucumber, sliced 
  • ¼ cup tahini 
  • ¼ cup water 
  • 2 tablespoons lemon juice 


1. Add extra virgin olive oil to a medium pot and place on medium-high heat.

2. In a food processor, pulse onion and garlic 4 to 5 times. Add sun-dried tomatoes and basil and pulse 4 to 5 times more. Add chickpeas, salt and pepper and pulse until finely chopped. Shape mixture into 1½-inch balls and set aside.

3. When oil reaches 350°F, cook 3 to 4 balls at a time for 3 minutes, until golden. Remove, place on a paper towel-lined plate to drain.

4. Meanwhile, whisk tahini with water and lemon juice, season with salt.

5. To assemble, layer greens, tomatoes and cucumbers on a large platter and top with hot falafel. Drizzle with tahini dressing.