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.
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Read it online: https://tinakitchen.com/recipe/jerusalem-salad-with-tzatziki-and-falafel/
Chef Tina | Tina Kitchen
Chef Tinah
Food and Lifestyle Blogger

Hi, I'm Chef Tina, a full time food blogger and travel enthusiast. My love for cooking started in my grandmother’s kitchen, where I learned that food is more than just a meal; it’s a story. Now, I share delicious and easy recipes to inspire your kitchen adventures.

We hope you enjoy making this recipe.

Happy cooking!