This Salad Is Everything You Love About Falafel Without All the Work

Falafels are the perfect plant-based morsel and a family favourite. However, in this salad, I’ve dismantled perfection and discovered a new, delicious way to enjoy the feted flavours of falafels: chickpeas, cumin, parsley, mint, and tahini. The crispy oven-roasted chickpeas are nothing short of incredible, and I encourage you to try roasting all types of beans in this manner.

Deconstructed Falafel Salad


For the crispy roasted chickpeas:

  • 18 ounces

    cooked chickpeas (about 2 (15-ounce) cans), drained and patted very dry

  • Extra-virgin olive oil

  • 2 cloves

    garlic, finely chopped

  • 2 teaspoons

    ground cumin

  • 1 teaspoon


  • Sea salt and black pepper

For the lemon tahini:

  • 1/3 cup

    tahini paste

  • Juice of 1 lemon, plus more if needed

  • 1 clove

    garlic, very finely chopped

  • Sea salt and black pepper

For the salad:

  • Extra-virgin olive oil

  • 6 cups

    kale leaves (about 2 bunches), tough stems removed

  • 1

    Persian cucumber, sliced into thin rounds

  • 3 cups

    store-bought pita chips

  • Handful flat-leaf fresh parsley leaves, roughly chopped

  • Handful fresh mint leaves

  • 1

    lemon, cut into wedges

  • Sea salt


Make the crispy roasted chickpeas:

  1. Arrange a rack in the middle of the oven and heat to 425ºF.

  2. 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 to 40 minutes, until the chickpeas are crispy. Set aside.

Make the lemon tahini:

  1. 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.

Make the salad:

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

  2. 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.

Recipe Notes

Chickpea substitute: White beans or butter beans can be used in place of chickpeas.

Reprinted with permission from FAMILY, New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon copyright © 2019. Photographs copyright © 2019 by Luisa Brimble. Published by Prestel USA.

Find the Book: FAMILY by Hetty McKinnon

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