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Easy Vegan Falafel Salad with Hummus

by The Devil Wears Salad

Paying homage to an age-old delicacy that has transcended into a popular street food, this Easy Vegan Falafel Salad is absolutely delicious and perfect for all occasions!

Easy Vegan Falafel Salad with Hummus

What is Falafel?

Simply put, falafels are deep fried balls of ground chickpeas. The chickpeas, and sometimes fava beans, are mixed in with a ton of aromatic herbs and spices, rolled into a ball and dropped into hot sizzling oil. This creates a crunchy outer layer while staying fluffy on the inside.

Where Did Falafel Come From?

This is one of those age-old rivalries where different countries vie for the accolade of being the first to create the falafel.

It has been said that falafels originated from Egypt. It dates all the way back to the Christian Copts of Egyptian, where meat was forbidden to be eaten during certain holidays. As a result of that, they wanted to come up with a suitable alternative, and hence they created these balls of goodness but from fava beans.

Jewish pioneers then took this idea back to Israel and they made their own version by using chickpeas instead. This is why you may have heard them being referred to as Israeli falafels and is a quintessential street food staple in Tel Aviv.

How to Eat Falafel?

The most common way to eat falafel is in a pita, which is why it’s such a popular street food as it’s something you can grab and run. The pita or flatbread is used either as a pocket, a wrap, or a sandwich of which the falafels are added with some greens such as a salad, pickled vegetables and topped with hummus, tahini or even a hot sauce.

Falafel wraps are not only popular in the Middle East but also make a massive appearance in Western countries. Falafel wraps are extremely popular as this vegan chickpea recipe ticks many dietary lifestyle choices.

Falafels are also served on its own as part of a meze, a quick snack and even as part of iftar during Ramadan, which is the meal that breaks the daily fast after sunset.

Why I Love Easy Vegan Falafel Salad with Hummus

As far as vegan chickpea recipes go, the falafel is perhaps the most popular way to eat chickpeas. If you have never made falafels before, don’t let the long list of ingredients put you off. They are all simply added together in a food processor and blitzed until well combined.

Falafels also make for a healthy vegan super bowl recipe or any rugby and Australian rules football parties! All you’re merely doing is shaping the chickpeas into torpedo shapes and piping hummus on the top. At the same time, you’re not compromising on taste or presentation.

It was such a fun thing to do with my daughter. Best thing is when you mess up, wipe off the hummus and try again!

How to Make Easy Vegan Falafel Salad

How To Make Falafels

Ingredients to make falafel

Falafels may seem like a daunting thing to make, especially when you look at the ingredients. Or you have tried falafels that are so dry and hard that you could throw it against the wall and it would bounce back!

There are a few things you need to adhere to. If you follow it properly, you will get delicious falafels that stay together when frying, are crunchy on the outside and not dry at all.

The first rule you have to follow is to make falafels with uncooked chickpeas. Sorry but as much as I would also love to, you can’t use canned cooked chickpeas. They are too wet and will fall apart. You need to buy dried chickpeas and soak it overnight or at least for 12 hours. Place loads of water to cover the chickpeas as they expand.

Please note that you are going to grind the chickpeas uncooked so we won’t be cooking them at all until we deep fry them. So, no boiling after soaking.

After soaking, drain and place in a food processor.

For all you chickpea lovers, you can try our Baby Cauliflower and Spiced Chickpeas or Red Tamarillo Salad with Basil.

Roughly chop the parsley, coriander and onion and add with the chickpeas.

Then add garlic cloves, water, flour, cumin powder, salt, cardamom powder, coriander powder, baking powder, black pepper and cayenne pepper. Blitz until all is well combined.

The second trick to ensuring your falafels are not dry and is fluffy is baking powder. I have tried making falafels without them, and although they don’t come out super dry, the baking powder indeed makes a massive difference.

Ground ingrdients to make a falafel

Using your hands, make about 10-12 torpedo-shaped falafels plus 1 extra-large one.

The last trick is then to place these falafels in the fridge for 30 minutes so that it will hold its shape when frying.

In a saucepan or deep fry pan, add 2 cups of vegetable oil on medium to high heat.

Add the falafels in and fry until golden brown. Watch them carefully as it doesn’t take very long.

Remove and let rest on paper towels to absorb excess oil.

How To Make The Salad

Cucumber, green tomatoes, red radish and shallots

Cut the cucumbers to about 1 cm thickness.

Slice the shallots and red radishes thinly.

Slice the green tomatoes. If you’re wondering where to buy green tomatoes, they are sometimes readily available in your supermarket or greengrocer. Try your farmers markets too if it’s not something readily available. Otherwise, feel free to use any tomatoes of your choosing.

In a medium sized mixing bowl, add the mixed leaves, cucumber, shallot, red radish and green tomatoes. Add ½ tsp of olive oil, the juice of ½ lemon and some pepper to taste.

Toss until well combined.

How To Pipe Falafel Footballs

Put a 1-2 tbsp of hummus into a zip lock bag or piping bag with a tip that has a very small opening. If using a zip lock bag, cut a very small hole at one of the bottom corners.

Select 3-4 of your best-looking falafel plus the extra-large falafel. Pipe the hummus gently with one long vertical line down the length of the hummus and 3 short lines horizontally to resemble the lace of the football.

Don’t overthink it. It’s just a bit of fun and no doubt your family and friends will love it! Get the kids involved. If you want to turn all of the falafels into footballs, go for it! Watch who wins the fight for the large one!

How to Assemble the Salad

Using a big platter, place the mixed salad and spread out evenly.

On one side of the salad, place all the remaining hummus in a heap. Using the back of a spoon, press down in the centre of the hummus and make circular motions to create a well.

Add 2 tsp of olive oil in the centre of the hummus well.

Pick 3-4 falafels, break in half and place around the salad.

Place the rest of the falafel around the rest of the platter.

Season with pepper to taste.

Serve.

As far as Super Bowl or football salad recipes go, we think this is pretty cool! Falafels are a great snack alternative, so if you want, you can just make the falafels and pipe it for everyone to grab and run! Football or not, this is a great salad to have.

You can have it as a meal on its own, a mid-week alternative and most definitely when you’re entertaining. Either way, enjoy!

That’s all!

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Easy Vegan Falafel Salad with Hummus

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Easy Vegan Falafel Salad with Hummus
Print Recipe
5 from 7 votes

Easy Vegan Falafel Salad with Hummus

Paying homage to an age-old delicacy that has transcended into a popular street food, this Easy Vegan Falafel Salad is absolutely delicious and perfect for all occasions!
Prep Time20 mins
Cook Time10 mins
Soaking Time12 hrs
Total Time12 hrs 30 mins
Course: Salad
Cuisine: International
Keyword: Budget, Easy, Main Meal Salads
Dietary: Dairy Free, Egg Free, Nut Free, Plant-Based, Vegan, Vegetarian
Servings: 4 people
Calories: 1361kcal
Author: Amy Chung

Ingredients

Falafel

Salad

  • 4 cucumber, mini
  • 1 shallot
  • 3 green tomatoes
  • 4 radish
  • 120 g mixed leaves
  • 225 g hummus
  • ½ lemon, juiced
  • pepper, to taste

Instructions

Falafel

  • In a medium sized mixing bowl, soak chickpeas overnight or at least for 12 hours. Cover the chickpeas generously as the chickpeas will expand.
  • When ready, drain the chickpeas and place in a food processor.
  • Roughly chop the parsley, coriander and onion and add with the chickpeas.
  • Then add garlic cloves, water, flour, cumin powder, salt, cardamom powder, coriander powder, baking powder, black pepper and cayenne pepper.
  • Blitz until pureed
  • Using your hands, make about 10-12 torpedo-shaped falafels plus 1 extra large one. Place in the fridge for 30 minutes so that it will hold its shape when frying.
  • In a saucepan or deep fry pan, add 2 cups of vegetable oil on medium to high heat.
  • Add the falafels in and fry until golden brown. Watch them carefully as it doesn’t take very long.
  • Remove and let rest on paper towels to absorb excess oil.

Salad

  • Cut the cucumbers to about 1 cm thickness.
  • Slice the shallots and red radishes thinly.
  • Slice the green tomatoes.
  • In a medium sized mixing bowl, add the mixed leaves, cucumber, shallot, red radish and green tomatoes. Add ½ tsp of olive oil, the juice of ½ lemon and some pepper to taste.
  • Toss until well combined.

Piping Falafel: Footballs

  • Put a 1-2 tbsp of hummus into a zip lock bag or piping bag with a tip that has a very small opening. If using a ziplock bag, cut a very small hole at one of the bottom corners.
    Select 3-4 of your best-looking falafel plus the extra-large falafel. Pipe the hummus gently with one long vertical line down the length of the hummus and 3 short lines horizontally to resemble the lace of the football.
  • Select 3-4 of your best-looking falafel plus the extra-large falafel. Pipe the hummus gently with one long vertical line down the length of the hummus and 3 short lines horizontally to resemble the lace of the football.

Assembly

  • Using a big platter, place the mixed salad and spread out evenly.
  • On one side of the salad, place all the remaining hummus in a heap. Using the back of a spoon, press down in the centre of the hummus and make circular motions to create a well.
  • Add 2 tsp of olive oil in the centre of the hummus well.
  • Pick 3-4 falafels, break in half and place around the salad.
  • Place the rest of the falafel around the rest of the platter.
  • Season with pepper to taste.
  • Serve.

Equipment

Hand Blender
Fry Pan Large
Chopping Board
Wooden Spoon

Notes

  • This is a fun and sophisticated way to present a football-themed salad. This can, of course, be made at any time, so the torpedo shapes are not necessary. Just make them into regular balls if you wish.
  • You cannot use canned chickpeas for making falafel as it is cooked chickpeas. It is too wet, and the falafels will not hold together nicely.
  • You can replace the cayenne pepper with hot paprika or chilli powder. You can also omit if you don’t like it with a bit of spice.
  • The baking powder is essential for making it nice and fluffy.
  • You can use any tomatoes for this salad.

Nutrition

Calories: 1361kcal | Carbohydrates: 70g | Protein: 26g | Fat: 119g | Saturated Fat: 90g | Sodium: 724mg | Potassium: 3756mg | Fiber: 18g | Sugar: 16g | Vitamin A: 6313IU | Vitamin C: 402mg | Calcium: 944mg | Iron: 31mg
Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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14 comments

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14 comments

Avatar
Robyn October 17, 2020 - 5:05 pm

5 stars
This is such an inspired way to enjoy falafel! My footy mad son is going to absolutely love it – so fun!

Reply
The Devil Wears Salad
The Devil Wears Salad October 24, 2020 - 1:07 pm

Haha! Glad it would appeal to your son! Footy fever hitting us this weekend in Australia so these falafels are coming out in force!

Reply
Avatar
Rachi Fernandopulle October 15, 2020 - 8:00 am

5 stars
Who doesn’t love a good falafel. Love this recipe

Reply
The Devil Wears Salad
The Devil Wears Salad October 24, 2020 - 1:03 pm

I couldn’t agree more!

Reply
Avatar
Gavin Sutherland October 14, 2020 - 3:03 pm

5 stars
Oh man – I LOVE LOVE LOVE falafels. Warm pita, falafel, onion, tomato & yoghurt dressing #heaven
Defo gonna give this salad a go to

Reply
The Devil Wears Salad
The Devil Wears Salad October 14, 2020 - 3:43 pm

Thanks Gavin! Hard to hate falafel isn’t it? They make the best snacks for lunch or grazing. Enjoy the salad!

Reply
Avatar
Sarah October 13, 2020 - 11:05 pm

5 stars
Falafel footballs, to cute! This looks like the perfect light lunch with some warm pitta bread 🙂

Reply
The Devil Wears Salad
The Devil Wears Salad October 14, 2020 - 3:41 pm

Thanks Sarah! My daughter and I had a ball (no pun intended!) making them! Yes, great idea about the warm pita bread. Scoop up and wrap!

Reply
Avatar
Janelle October 12, 2020 - 1:36 pm

5 stars
I grew up on falafel. Putting it in a salad is a wonderful idea

Reply
The Devil Wears Salad
The Devil Wears Salad October 12, 2020 - 3:31 pm

Thank you! I thought, why not marry the 2?

Reply
Avatar
Sylvie October 11, 2020 - 5:44 pm

5 stars
I loooove a good falafel, but i’ve never tried to make some from scratch. Absolutely need to give it a try now! And how cute are these football details!?

Reply
The Devil Wears Salad
The Devil Wears Salad October 12, 2020 - 3:29 pm

Thanks Sylvie! They are not as difficult to make from scratch as they look! A bit of fun with the footy theme!

Reply
Avatar
FOODHEAL October 6, 2020 - 11:54 pm

5 stars
I haven’t dived in the falafel world yet, and this recipe is easy to follow, so I’ll try it out soon. Thank you

Reply
The Devil Wears Salad
The Devil Wears Salad October 13, 2020 - 1:41 pm

Hopefully you will one day because falafels are YUM!!!!

Reply

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