Falafel Salad

Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 people
A new take on the classic falafel, placed on a bed of greens drizzled with a creamy tahini dressing. Packed with protein and flavour, these falafes can easily be used as a veggie patty in your burgers or a as a sandwhich filler. Or, simply dip them in the tahini dressing and eat as a nutritious snack.

How It's Made: The Falafel


  • 1 1/4 cup chick peas
  • 1 cup White Quinoa
  • 1 cup zucchini(s)
  • 3 garlic scapes
  • 1 french shallots thinly sliced
  • 1/4 cp tahini paste
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh mint
  • 2 teaspoons Cumin
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • pepper to taste
  • 2/3 cup pitted prunes
  • 1/4 cup European almonds
  • 2/3 cup sesame seeds


  1. Preheat the oven to 375⁰F. Place the sesame seeds in a small plate and cover a baking sheet with parchment paper.
  2. In a pot, cook the quinoa with 2 cups of cold water. Bring to boil, reduce heat and simmer for 15 to 20 minutes until all water is absorbed and quinoa is light and fluffy.
  3. Grate the zucchini and press the juices out. Chop the fresh coriander, parsley and mint.
  4. In a small pan over medium heat toast the cumin, coriander and mustard seeds until they become aromatic. Grind coarsly with a pestle and put aside.
  5. In food processor, place the chickpeas, cooked quinoa, grated zucchini, garlic scapes, shallots, tahini, olive oil, cilantro, parsley, mint, roasted spices, salt and pepper. Mix until ingredients hold together, but are not quite smooth. Transfer into a large bowl.
  6. Using a sharp knife, finely chop the almonds and prunes. Incorporate them into the mixture with a wooden spoon.
  7. To form the falafel, use 2-3 tablespoons of the mixture and shape into balls. Roll each ball in sesame seeds and place on cookie sheet.
  8. Bake for 20 minutes, carefully rotating the falafel halfway to grill on both sides.

How It's Made: The Salad


  • 2 cups greens of your choice
  • 1/2 cup red cabbage
  • 1/2 cup zucchinis
  • 1/4 cup red onions
  • 1 tomato,, diced
  • 1/4 cup fresh herbs of your choice (parsley, cilantro, fennel, mint, basil)


  1. To serve, prepare a green salad of your choice (arugula, spinach, mizuna, romaine lettuce, Swiss chard), fresh herbs (basil, mint, parsley, etc.), sliced red cabbage​​, grated zucchini, tomatoes, thinly sliced ​​red onions. Dress the salad with the tahini dressing and garnish with falafel.

How It's Made: Tahini and Paprika Dressing


  • 1/3 cup tahini paste
  • 1/4 cup water
  • 1/2 lemon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Paprika to taste
  • sea salt and pepper to taste


  1. Place all ingredients in a bowl and whisk to emulsify until it becomes smooth. Note: The sauce may seem very liquid at first, but after a few minutes it will thicken to a very creamy texture.
Marigil Pelletier
Recipe By

Marigil Pelletier

As a licensed naturopath, Marigil is passionate about positively impacting the quality of people’s lives through food and the ancient medicine known as Ayurveda. You can see her unique dedication not only on her blog, Chantez la Pomme, but also in the classroom at the Institut d’Enseignement en Science.