Fustini's Oils and Vinegars
Greek Falafel Salad Bowl

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Greek Falafel Salad Bowl


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Greek Falafel Salad Bowl

Submitted by Chef Christie Struck


  • 6 cups mixed salad greens
  • 1 cup grape tomatoes, halved
  • ½ cup thinly sliced red onions
  • 1 cup feta cheese
  • ½ cup kalamata olives
  • ¼ cup Castelvetrano olives
  • ½ cup golden or red beets, (or both for great color!) cut into bite-sized pieces and cooked
  • 8-12 falafels
  • 4 golden pepperoncini, seeded and diced (optional for spice)
  • 1 can chickpeas
  • ½ teaspoon baking powder
  • 1 tablespoon cumin
  • ½ large onion, finely chopped
  • small pinch of cayenne pepper
  • 1 tablespoon ground coriander
  • 3 tablespoon cilantro, finely chopped
  • 6 tablespoons fresh parsley, finely chopped
  • ¼ cup breadcrumbs
  • 1 teaspoon flour
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • lemon juice from ½ lemon
  • Vegetable oil


Step 1. 

Mash the chickpeas with a potato masher or a fork in a large bowl. (don't be tempted to put them in the food processor, they will be too finely ground. They need to be mashed.) Once they are all mashed well add the baking powder, onion, garlic, cumin, coriander, cayenne, parsley, cilantro, breadcrumbs, flour, salt, pepper, and lemon juice and mix well.

Step 2. 

Heat enough vegetable oil in a pan so that the falafel has enough room to float over medium-high heat to 375 degrees. Form the chickpea mixture into balls or patties as you fry them.  Cook the falafel in oil just until they are golden brown, remove them from oil with a slotted spoon, and drain them on paper towels, letting them cool while you assemble the salad and its dressing.

Step 3. 

For the vinaigrette, whisk all the ingredients together in a small bowl well until creamy. Taste for seasoning. Assemble the salads with greens, tomatoes, falafel, olives, feta cheese, onions, and beets. Dress the salad with vinaigrette and serve.

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