This salad is pretty dang special. It has all the flavors of falafel like chickpeas, tahini, tomatoes, lemon juice and fresh herbs, but it’s also tossed with some fresh-baked pita chips for some added crunchiness. Serve it in a bowl, eat it as a sandwich, wrap it up in pita bread.

Deconstructed Falafel Salad [Vegan]



  • 3 small pita breads
  • Juice from 2 lemons
  • 3 tablespoons tahini
  • 1 tablespoons extra virgin olive oil, plus more for brushing pitas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • A sprinkle of fine sea salt
  • 1/8 teaspoon cayenne pepper
  • Freshly cracked black pepper, to taste
  • 1 5-ounce can chickpeas, rinsed and drained
  • 1 1/2 cups halved grape tomatoes
  • 1 large English cucumber, chopped
  • 4 scallions (green parts only), chopped
  • 1 cup fresh Italian parsley leaves, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup fresh mint leaves, chopped


  1. Preheat the oven to 400°F.
  2. Lightly brush each pita with olive oil, and then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Set aside.
  3. Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.
  4. To the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.
  5. When ready to serve, toss in the pita chips and mix everything together.