Breakfast Falafel Salad
This Breakfast Falafel Salad is a savory, protein-packed way to start the day, featuring crisp falafel, fresh greens, crunchy vegetables, and a creamy lemon-tahini dressing. It’s energizing, satisfying, and perfect for mornings when you want something hearty without feeling heavy.
Ingredients
- 6 –8 falafel homemade or store-bought
- 4 cups mixed greens or chopped romaine
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced or sliced
- 2 tablespoons fresh parsley or dill chopped
- 1 tablespoon olive oil for crisping falafel
- Salt and black pepper to taste
- Tahini Dressing
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 small clove garlic finely grated
- 2 –4 tablespoons water to thin
- Salt to taste
- Optional Add-Ins
- Paprika or cumin to taste
- Soft-boiled or fried egg
- Avocado slices
- Warm pita on the side
Instructions
- Prepare falafel according to package directions or your favorite recipe.
- Heat olive oil in a skillet over medium heat and crisp falafel on all sides, or bake until golden and warm.
- In a small bowl, whisk tahini, lemon juice, garlic, salt, and water until smooth and pourable.
- In a large bowl, add greens, cherry tomatoes, cucumber, and fresh herbs.
- Top salad with warm falafel.
- Drizzle with tahini dressing and season with black pepper.
- Let sit for 1–2 minutes so flavors meld, then serve.
Notes
- Warm falafel makes this salad feel like a true breakfast.
- Always dry greens well to prevent sogginess.
- Dressing thickens in the fridge—add water to loosen if needed.
- Assemble just before eating for best texture.