Falafel Rainbow Salad with Mint-Tahini Dressing

Falafel Rainbow salad with Mint Tahini dressing

This dish is so so filling and satisfying, the sauce is also heavenly. Genuinely heavenly. 


  • 3 cups cooked chickpeas 
  • 1 cup roughly diced red onion 
  • 4 garlic cloves 
  • ½ cup loosely packed parsley 
  • ½ cup loosely packed cilantro 
  • ½ teaspoon sea salt 
  • 2 teaspoons cumin 
  • 2 heads of butter lettuce (optional, see Tips)


  • ½ cucumber, sliced 
  • ½ cup halved cherry or grape tomatoes 
  • ½ cup shredded red cabbage 
  • ½ cup shredded carrot –


  • 1 cup diced zucchini 
  • ½ Medjool date, pitted 
  • 2 garlic cloves 
  • 2 tablespoons tahini 
  • 2 tablespoons lemon juice 
  • 2 tablespoons fresh dill 
  • 2 tablespoons fresh mint 
  • ¼ teaspoon sea salt 
  • ½ cup water


Preheat the oven to 180 degrees. Place half of the chickpeas into the bottom of the food processor. Then add the diced onion, garlic cloves, parsley, cilantro, and sea salt. On top, add the remaining chickpeas. Pulse all of the ingredients together in the food processor until they are well combined.
Line two baking trays with parchment paper. Using a tablespoon measure, scoop out the chickpea mixture, shape it into balls, and place them on the baking trays spaced 2 inches apart. Gently pat the tops of the balls to flatten them into a falafel shape. Bake the falafel for 35 to 40 minutes, until the tops are turning golden brown and they are firm on the outside while still tender in the middle. Handle them gently!
To make the Mint Tahini Sauce, blend all of the ingredients together until smoothly combined. Serve the falafel on top of a salad of butter lettuce or in individual butter lettuce cups topped with veggies and Mint Tahini Sauce.

Makes 2 to 4 servings