This recipe is a delightful twist on Mediterranean flavors. It’s a vibrant, healthy, and incredibly satisfying salad featuring crispy homemade falafel, juicy Kalamata olives, salty feta cheese, and a fragrant oregano dressing. It's perfect for a light lunch, a side dish at a barbecue, or even a fun appetizer for a dinner party. I remember my first time making it – it was a total success and I’ve been hooked ever since.
Making falafel from scratch might seem intimidating, but I promise it’s easier than you think! The process is incredibly rewarding, and the taste of freshly made falafel is simply unbeatable. Plus, you can control the ingredients, avoiding any unwanted additives. This is my secret to super flavorful falafel.
The vibrant colors of this salad are enough to make you drool! The earthy tones of the olives and falafel are complemented by the bright green of the herbs and the creamy white of the feta. It's a feast for the eyes, and tastes even better than it looks. One of my friends told me their secret to a super flavorful salad is using really good quality ingredients. Now I know exactly what they meant.
Required Equipments
- Large bowl
- Food processor or blender
- Whisk
- Small saucepan
- Serving bowl
Falafel and Olive Salad with Oregano Dressing: Frequently Asked Questions
Falafel and Olive Salad with Oregano Dressing
A zesty and flavorful salad combining crispy homemade falafel, Kalamata olives, feta cheese, and a vibrant oregano dressing. It’s a taste of the Mediterranean in every bite!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, make the falafel. Combine 1 can (15 ounces) of chickpeas (rinsed and drained), 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh cilantro, 1/4 cup of finely chopped onion, 2 cloves of garlic (minced), 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (optional), and 1/2 teaspoon of salt in a food processor or blender. Pulse until everything is roughly chopped but not completely pureed. You want some texture!
- Next, add 1/4 cup of all-purpose flour to the mixture and pulse again to combine. You should have a somewhat sticky mixture at this point. Form this mixture into small balls (about 1 inch in diameter).
- Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the falafel balls and cook them for about 3-4 minutes per side, or until golden brown and crispy. Make sure to work in batches so the falafel has enough space to cook properly. If they’re too crowded in the pan, they will steam and not brown nicely.
- While the falafel is cooking, prepare the salad. In a large bowl, combine 1 cup of Kalamata olives (pitted and halved), 1/2 cup of crumbled feta cheese, 1/4 cup of chopped red onion, and 2 tablespoons of chopped fresh oregano. Gently toss to combine.
- For the oregano dressing, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of lemon juice, 1 clove garlic (minced), 1/2 teaspoon of dried oregano, salt, and pepper to taste in a small saucepan. Heat over low heat for about a minute to warm the dressing and allow the flavors to blend. Don't let it boil though!
- Once the falafel is cooked, add it to the olive salad. Pour the warm oregano dressing over everything and toss gently to coat. Taste and adjust seasoning if needed. Maybe more salt? More pepper? More oregano? It's up to you!
- Serve immediately, or chill for later. This salad tastes amazing both warm and cold. I honestly think it’s better the next day after the flavors have melded. Just saying...
📝 Notes
- Adjust the amount of cayenne pepper to your spice preference.
- Feel free to add other vegetables to the salad, such as chopped cucumber or bell peppers.
- If you don't have red wine vinegar, you can substitute with apple cider vinegar or white wine vinegar.
- The salad tastes best when served fresh, but you can store leftovers in the refrigerator for a day or two
🍎 Nutrition
Calories: 350kcal
Protein: 12g
Fat: 25g
Carbohydrates: 25g
Fiber: 8g
Calcium: 150mg
