HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Falafel Salad
Crispy Falafel Salad

Crispy Falafel Salad

with Pickled Red Onion, Cucumber, and Greek Yogurt Dressing

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Ras el Hanout infuses these falafel fritters with a unique North African flavor profile – one you may not be familiar with. Translating literally to “head of the shop” ras el hanout refers to the best spices at the market each day. Classic components include ginger, cardamom, cinnamon, cumin, hot paprika, and peppercorns. Add it to your spice repertoire STAT!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can


2 tablespoon


2 tablespoon



1 teaspoon

Ras el Hanout

½ ounce


1 unit


2 clove


½ cup



½ cup

Panko Breadcrumbs


1 unit

Romaine Lettuce

1 unit


1 unit

Red Onion

¼ cup

Feta Cheese


Not included in your delivery

3 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2886.96 kJ
Calories690 kcal
Fat31 g
Saturated Fatnull g
Carbohydrate73 g
Sugarnull g
Dietary Fiber19 g
Protein30 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Peel and halve the cucumber, then scrape out the seeds with a spoon. Peel and halve the cucumber lengthwise, then thinly slice the cucumber into half moons. Chop the romaine into 1-inch pieces. Halve, peel, and thinly slice half the onion. Finely dice the remaining half. Zest and halve the lemon. Pick the parsley leaves off the stems. Chop half the parsley leaves, reserving the remaining leaves. Reserve remaining leaves. Drain and rinse the chickpeas. Mince or grate the garlic.


Pickle the red onion: in a small bowl, combine the sliced red onion and the juice of one half lemon.


Make the Greek yogurt dressing: in a small bowl, combine ½ cup Greek yogurt, 2 tablespoons olive oil, the juice of the remaining half lemon, half the chopped parsley, and half the garlic. Season with salt and pepper.


Make the falafel mixture: in a medium bowl, mash together the chickpeas and hummus until smooth. Mix in the flour, diced red onion, lemon zest, ½ teaspoon ras el hanout, the remaining chopped parsley, and remaining garlic. Season generously with salt and pepper. TIP: If you have a food processor, pulse this mixture together until chunky-smooth.


Place the panko in a small bowl. Form the falafel mixture into 1 ½-inch balls and roll in the panko. Flatten the balls into patties.


Make the falafel fritters: heat ¼-inch oil in a large pan over medium-high heat. Add the patties to the pan and cook 2-3 minutes per side, until golden brown and crispy. Set aside on a paper towel-lined plate and season with salt and pepper.


In a large bowl, toss together the romaine, parsley leaves, pickled red onion, and cucumber. Season with salt and pepper.


Plate the romaine salad, then top with the falafel fritters and drizzle with the Greek yogurt dressing. Sprinkle with feta and dig in!