Deconstructed Falafel Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This deconstructed falafel salad offers all the punchy, aromatic flavours of the Middle Eastern classic without the fuss of deep-frying. As a versatile vegan main, it showcases protein-rich chickpeas roasted until perfectly crisp in a fragrant blend of cumin and paprika. The addition of wilted kale and cooling cucumber creates a beautiful contrast in textures, while shop-bought pita crisps provide a satisfying crunch that makes every bite interesting.

Ideal for a nutritious lunch or a light evening meal, this dish is tied together with a silky lemon tahini dressing. The tahini adds a rich, savoury depth that balances the zesty citrus notes, making it a brilliant option for those seeking a plant-based recipe that doesn't compromise on satisfaction. Serve it warm or at room temperature for a healthy, homemade feast that is as colourful as it is delicious.

Ingredients for Deconstructed Falafel Salad

Extra jungfruolja
2 bunches of kale leaves (6 cups)
1 Persian cucumber, sliced into thin rounds
725ml (150 g) store-bought pita chips
Handful of flat-leaf parsley leaves, roughly chopped
Handful of mint leaves
1 lemon, cut into wedges
Havssalt
500g (500 g) cooked chickpeas (about 2 cans), drained and patted dry
Extra jungfruolja
2 vitlöksklyftor, finhackade
2 teskedar malen kummin
1 tesked paprika
Havssalt och svartpeppar
80ml (90 g) tahini paste
Juice of 1 lemon, plus more if needed
1 garlic clove, very finely chopped
Havssalt och svartpeppar

How to make Deconstructed Falafel Salad

Preheat the oven to 218°C (220°C).

For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35–40 minutes, until the chickpeas are crispy. Set aside.

Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2–3 minutes until wilted.

To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini ‘seizes’ and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.

Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.

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