Easy Jerusalem Salad with Falafel (Israeli Salad)

Colorful Jerusalem salad or Israeli salad with crispy falafel patties, tomatoes, and cucumbers on a black plate.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 350
Description

This easy Jerusalem Salad recipe serves four, with each bowl packed with crispy homemade falafel, crunchy cucumbers, ripe tomatoes, fresh herbs, and a zesty lemon vinaigrette, topped with a generous dollop of creamy tzatziki.

Ingredients
    For the Jerusalem Salad
  • 3 large Persian or English cucumbers, finely diced (approx. 1 lb / 450g)
  • 3 ripe roma or cherry tomatoes, finely diced
  • 1 large red onions, finely minced
  • 1/2 cup of fresh parsley, chopped
  • 1/4 cup of fresh mint leaves, finely chopped
  • 1 cup of finely diced carrots
    • For the Falafel
  • 1½ cups of dried chickpeas (soaked overnight in water, then drained)
  • 1/2 teaspoon of baking soda
  • 1 small of yellow or white onion, quartered
  • 5 cloves of garlic, peeled
  • 1 cup of fresh parsley leaves, stems removed
  • 3/4 cup of fresh cilantro leaves, stems removed
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1/2 teaspoon of ground cardamom, optional
  • 1 teaspoon of baking powder
  • 3 cups of vegetable oil
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of cayenne pepper, optional
    • For the Jerusalem Salad Dressing
  • 3 tablespoons of extra-virgin olive oil
  • 3 tablespoons of fresh lemon juice
  • 1 clove of garlic, minced
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 teaspoon of sumac or za’atar (for a Middle Eastern twist)
How To Make Jerusalem Salad With Falafel (Step-By-Step Instructions)
  1. 1
    Soak the Chickpeas
    • Place 1½ cups of dried chickpeas in a large bowl and cover with plenty of water.
    • Allow them to soak overnight at room temperature (at least 18 hours).
    • Drain and rinse thoroughly the next day.
  2. 2
    Pulse Falafel Mixture
    • In a food processor, add the drained chickpeas, onion, garlic, parsley, cilantro, dill, cumin, coriander, cardamom, cayenne, salt, and black pepper.
    • Pulse the mixture in short bursts, periodically scraping down the sides of the bowl.
    • Pulse until the mixture reaches a coarse, grainy texture (not pureed).
  3. 3
    Form Falafel Balls
    • Add baking powder to the falafel mixture and pulse again.
    • If the mixture feels too dry, add 2 tablespoons of water gradually until it holds together.
    • Scoop out about 1½ tablespoons of the mixture for each falafel.
    • Gently but firmly roll the mixture into uniform golf ball-sized spheres or flatten slightly to form small patties.
    • If you prefer a crispier exterior, slightly flatten each patty.
    • Make sure each falafel is well-compacted and consistent in size.
    • Uniform shapes ensure even cooking and help the falafel hold together while frying.
  4. 4
    Fry the Falafel
    • Pour neutral oil (like canola or vegetable oil) into a deep pot or Dutch oven to a depth of 1 to 1.5 inches.
    • Heat the oil over medium-high heat until it reaches 350–375°F (175–190°C).
    • No thermometer? Drop a small piece of the mixture into the oil; it should bubble steadily, not aggressively.
    • Using a slotted spoon, carefully lower 4 to 5 falafel balls into the hot oil at a time.
    • Avoid overcrowding the pan to maintain oil temperature and ensure crisp, non-greasy falafel.
    • Fry for 3 to 5 minutes, turning occasionally, until golden-brown and crispy on the outside.
  5. 5
    Drain the Falafels
    • Once the falafels are golden and perfectly cooked, use a slotted spoon to remove them from the oil.
    • Transfer immediately to a paper towel-lined plate or, for best results, a wire rack to drain excess oil.
    • This draining step helps preserve their crispy exterior.
  6. 6
    Chop Salad Veggies
    • Begin by selecting a very sharp knife to ensure clean cuts and minimal bruising to the vegetables.
    • If using large or juicy tomatoes, seed them first to reduce excess moisture.
    • Finely dice cucumbers, tomatoes, red onion, and carrots into small, uniform ½-inch cubes.
    • Then finely chop a generous handful of fresh parsley and mint.
    • Aim for consistent size across all vegetables as this creates an even distribution of flavor and texture in every bite.
    • Precise cuts reduce cell damage in the vegetables, which helps prevent sogginess and keeps the salad fresh and vibrant.
  7. 7
    Whisk Dressing
    • In a small bowl, combine olive oil, fresh lemon juice, minced garlic, salt, black pepper, and za’atar.
    • Then whisk until emulsified.
  8. 8
    Toss Salad
    • In a large mixing bowl, combine the finely diced cucumbers, tomatoes, red onion, carrots, parsley, and mint.
    • Pour the dressing over the vegetable mixture.
    • Toss gently but thoroughly to ensure every piece is evenly coated without bruising the veggies.
  9. 9
    Plate & ServeHalal Mediterranean-style salad with falafel on a black plate.
    • Divide the Jerusalem salad among bowls.
    • Add the fried falafel neatly around or directly on top of the salad.
    • Serve immediately.

Nutrition Facts

Servings 4

Serving Size 1 large salad bowl with 4 falafel balls

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Cholesterol 10mg4%
Sodium 250mg11%
Potassium 550mg16%
Total Carbohydrate 45g15%
Dietary Fiber 10g40%
Sugars 5g
Protein 15g30%
Vitamin A 1500 IU
Vitamin C 20 mg
Calcium 80 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Soaking dried chickpeas overnight is essential for falafel that holds together and crisps up properly.
  • Do not use canned chickpeas, as the texture will not be ideal for falafel; they’ll be too mushy.
  • To prevent a watery Jerusalem Salad, consider lightly salting and draining diced cucumbers, tomatoes, and carrots for 30 minutes before dressing.
  • For the freshest and crispiest Jerusalem Salad, the dressing should be added just before serving.
Read it online: https://tinakitchen.com/recipe/jerusalem-salad-with-falafel/

We hope you enjoy making this recipe.

Happy cooking!