Easy Jerusalem Salad with Falafel (Israeli Salad)

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cooking Method: Baking, Sauteing

Cuisine: Turkish

Courses: Brunch, Lunch, Salad

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
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
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
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
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
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
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
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
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
Plate & Serve
- 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.

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