Crispy Jerusalem Salad with Tzatziki and Falafel

Jerusalem Salad With Tzatziki and Falafel | Falafel Salad Bowl
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 420
Description

This Jerusalem salad recipe is a vibrant, nutrient-packed Mediterranean meal featuring crispy homemade falafel, a rainbow of fresh veggies, and creamy tzatziki sauce.

Ingredients
    For the Jerusalem Salad Base
  • 2 cups of finely chopped romaine lettuce or mixed greens
  • 2 cups of finely diced cucumbers
  • 2 cups of diced tomatoes (preferably cherry tomatoes, halved)
  • 1/2 cup of thinly sliced red onions
  • 1/2 cup of fresh parsley, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/4 cup of diced red bell pepper
    • For the Falafel
  • 1 1/2 cups of dried chickpeas (soaked overnight in water, then drained)
  • 1 small of onion, roughly chopped
  • 3 cloves of garlic, minced
  • 1/2 cup of fresh parsley leaves
  • 1/2 cup of fresh cilantro leaves
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 2 tablespoons of chickpea flour for gluten-free
  • 1/2 teaspoon of baking powder (for extra fluffiness)
  • 1/4 cup of water (as needed to bind the mixture)
  • 1/2 cup of olive oil (for shallow frying or brushing if baking)
  • 1/2 teaspoon of salt to taste
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of cayenne pepper (optional for extra heat)
    • For the Tzatziki Sauce
  • 1 cup of Greek yogurt (or dairy-free yogurt for a vegan version)
  • 1/2 cup of finely grated cucumber (squeezed to remove excess water)
  • 2 cloves of garlic, minced
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon of lemon juice (freshly squeezed)
  • 1 tablespoon of chopped fresh dill (or mint, if preferred)
  • 1/2 teaspoon of salt to taste
  • 1/2 teaspoon of freshly ground black pepper to taste
    • For the Jerusalem Salad Dressing
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of lemon juice
  • 1 clove of garlic, minced
  • 1 teaspoon of dried oregano or za’atar (for a Middle Eastern twist)
  • 1/2 teaspoon of salt to taste
  • 1/2 teaspoon of freshly ground black pepper to taste
    • Garnishes (Optional)
  • Crumbled feta cheese (for non-vegans)
  • Toasted pine nuts or sesame seeds
  • A drizzle of extra olive oil or a sprinkle of sumac
Cooking Instructions
    Prepare the Falafel
  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 least 12 hours).
    • Drain and rinse thoroughly the next day.
  2. 2
    Blend the Ingredients
    • In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and pepper.
    • Pulse until the mixture reaches a coarse, grainy texture (not pureed).
  3. 3
    Bind the Ingredients
    • Add chickpea flour and baking powder, pulse again
    • If the mixture feels too dry, add 3 tablespoons of water gradually until it holds together.
    • The texture should be fine enough to form patties but still retain some texture for a bit of crunch.
  4. 4
    Form the Falafel Patties
    • Using your hands or a small falafel scoop, form the mixture into small, slightly flattened patties (about 1 to 1.5 inches in diameter).
    • If you prefer a crispier exterior, slightly flatten each patty.
    5. Cooking the Falafel
  5. 5
    Option A: Shallow Frying
    • Heat about ¼ inch of olive oil in a heavy skillet over medium heat (350°F/175°C).
    • Once hot, add the falafel patties in batches and fry for 3 to 4 minutes on each side until they are golden brown and crispy.
    • Remove from the skillet and drain on paper towels.
  6. 6
    Option B: Baking (Healthier Alternative)
    • Preheat your oven to 375°F (190°C).
    • Place falafel patties on a baking sheet lined with parchment paper.
    • Lightly brush or spray the patties with olive oil.
    • Bake for about 20 to 25 minutes, flipping halfway through, until crisp on the outside and cooked through.
    7. Prepare the Tzatziki Sauce
  7. 7
    Grate and Squeeze the Cucumber
    • Finely grate one cucumber and sprinkle with salt
    • Let it sit for 10 minutes.
    • Then squeeze out the excess water using a clean kitchen towel or cheesecloth.
    • This step is crucial to prevent the tzatziki from becoming too watery.
  8. 8
    Mix the Tzatziki Ingredients
    • In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper.
    • Stir well until all ingredients are evenly mixed.
    9. Assemble the Jerusalem Salad
  9. 9
    Prepare the Salad Base
    • In a large salad bowl, add the chopped romaine (or mixed greens), diced cucumbers, tomatoes, red onions, parsley, mint, and red bell pepper.
    • Toss gently to mix all the vegetables evenly.
  10. 10
    Make the Jerusalem Salad Dressing
    • In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano or za’atar, salt, and pepper.
    • Drizzle the dressing over the salad and toss to coat.
    • For an extra zing, allow the salad to sit for 10 minutes before serving so the flavors can blend.
  11. 11
    Plate and GarnishSalad To Go With Falafel | Jerusalem Salad Recipe
    • Spoon a generous amount of the dressed salad into serving bowls.
    • Top each bowl with 2 to 3 falafel patties (or as desired), then drizzle with the tzatziki sauce.
    • Optionally, garnish with crumbled feta, toasted pine nuts, or a light sprinkle of sumac for that extra Mediterranean flair.

Nutrition Facts

Servings 4

Serving Size 1 large salad bowl

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Cholesterol 10mg4%
Sodium 450mg19%
Potassium 550mg16%
Total Carbohydrate 45g15%
Dietary Fiber 10g40%
Sugars 5g
Protein 15g30%
Vitamin A 750 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
  • For extra crispy falafel, refrigerate the mix for 30 minutes before frying.
  • Do not use canned chickpeas, as the texture will not be ideal for falafel, they’ll be too mushy.
  • Chill the tzatziki sauce in the refrigerator for at least 30 minutes to let the flavors meld.
  • Ensure the falafel mixture is well blended. It should hold together when formed into patties without being too smooth.
  • Prep falafel mix and tzatziki a day before.
Keywords: jerusalem salad, jerusalem salad recipe, jerusalem salad with falafel and tzatziki, jerusalem salad with tzatziki and falafel, crispy jerusalem salad with tzatziki sauce and falafel, jerusalem salad with tzatziki, falafel, falafel salad recipe, falafel salad, falafel salad bowl, salad with falafel, salad recipes with falafel, salad to go with falafel, jerusalem salad recipe easy, jerusalem salad dressing, salad, salad recipes
Read it online: https://tinakitchen.com/recipe/jerusalem-salad-with-tzatziki-and-falafel/

We hope you enjoy making this recipe.

Happy cooking!