One of the greatest joys of travel is experiencing new dishes along the way. We are the kind of people who are feverishly making notes on our phones between bites, trying to figure out what is in the sauce and which ingredients are making the experience so special. Once home and especially when postpartum of the most recent destination kicks in – we teleport ourselves back by recreating these favorite dishes from home.
One particular dish that has been a reoccurring hit on our meal list is a deconstructed falafel salad that we enjoyed on a recent galavant in Melbourne, AU. Our first evening in town we arrived late and were in need of a bite. We walked around the corner from our apartment looking for something still open and what started out as a meal of necessity turned out to be the happiest of accidents and repeat visits throughout our stay.
The Aviary Hotel is a hidden gem, filled with unique dishes, fine crafted drinks and a salad that has made it home as one of our prized souvenirs. 
If you don’t believe our obsession with this salad is real. We will embarrassingly admit it was eaten twice during a one week period. It is crunchy, sweet, tart and tangy – full of texture and brightness with the fresh herbs and zip of greek yogurt. The only thing that could possibly make this better would be eating it back on the sidewalk in Melbourne accompanied with one of The Aviary Hotel’s seasonal cocktails and a side of crisp calamari.
Lucky for you (and us!) there’s no need for a stamp on our passport to enjoy this unique dish tonight. Our notes have come in handy and we’re excited to share our interpretation of a new summer favorite with you guys – cheers!
Print
How to Create a Falafel Salad
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
A crunchy, sweet, and tangy salad packed with herbs and the zip of Greek yogurt. Perfect for a light lunch or a vibrant side dish.
Ingredients
For the pickled beets:
- 1 cup (about 2 medium) steamed beets, cut into quarters
- 2-3 tbsp red wine vinegar
- 1 tbsp cumin seeds
For the pickled radishes and red onion:
- 4-6 radishes, thinly sliced (mandoline recommended)
- 1/4 red onion, thinly sliced
- 1-2 tbsp white wine vinegar
- Freshly cracked black pepper
For the yogurt dressing:
- 1/2 cup nonfat Greek yogurt
- 1 tsp ground cumin
- 1/4 cup fresh lemon juice
For the salad:
- 1 package (about 12-16 pieces) falafel, prepared according to package directions
- 1/2 cup sautéed cauliflower florets
- 1/2 cup fresh flat-leaf parsley and mint leaves, roughly chopped
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled nonfat feta cheese
- 1 cup pita chips
- 3-4 cups sturdy salad greens (romaine or arugula)
Instructions
Make the pickled beets:
- Chop the steamed beets into quarters and place in a small bowl. Add the red wine vinegar and cumin seeds and toss to coat. Let sit for 15–20 minutes, stirring occasionally.
Make the pickled radishes and red onion:
- Using a mandoline, thinly slice the radishes and red onion. Place in a bowl with the white wine vinegar and a generous grind of black pepper. Let sit for 15–20 minutes, stirring occasionally.
Prepare the falafel:
- Prepare the falafel according to the package directions. For extra crispiness, bake first, then shallow-fry in a little oil for 2–3 minutes per side. Keep warm.
Assemble the salad:
- Arrange the salad greens as a base in a large shallow bowl or on a platter.
- Scatter the sautéed cauliflower, fresh herbs, pickled beets, and pickled radishes and red onion over the greens.
- Nestle the warm falafel pieces on top.
- Sprinkle over the pomegranate seeds and crumbled feta.
- Tuck the pita chips around the edge of the salad for crunch.
- Drizzle generously with the yogurt dressing. Serve immediately so the pita chips stay crisp.
Notes
Prepare the pickled vegetables and yogurt dressing up to a day ahead — combine with the falafel and greens just before serving so nothing goes soggy. Adjust the amount of pickled vegetables and herbs to your taste; the key is a balance of sweet, tangy, and herbaceous.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Can I use store-bought falafel for this salad?
Yes, good quality store-bought falafel saves time and works fine. Warm them in the oven before adding to the salad so they are crisp on the outside rather than soft and dense.
What greens hold up best as a base for falafel salad?
Romaine, arugula, or a mix of sturdy lettuces work better than delicate baby greens, which wilt quickly under the weight of the warm falafel and dressing.
What dressing pairs well with falafel in a salad?
A tahini-based dressing is the most natural fit since it echoes the sesame notes in the falafel. Thin it with lemon juice and a little water to a pourable consistency before drizzling.
