This fattoush salad with falafel seems like a lot of effort but it's the easiest (and tastiest!). You'll wonder why you ever purchased store-bought falafels when it's this simple.

A can of chickpeas can help shake you out of a dinnertime rut—blitz them in the food processor with onion, garlic, cilantro and spices, and the mixture is easy to shape into patties and fry until crisp. Serve with tzatziki and a fattoush salad made with toasted pitas.

While you’re noshing, roast strawberries with a drizzle of honey to serve over vanilla ice cream for a tasty dessert.

Ingredients for Fattoush Salad with Falafel

Falafel

1 19 oz can chickpeas, rinsed and drained
1/2 small purple or white onion, chopped
1/4 cup chopped fresh cilantro
2–4 garlic cloves, peeled
1 tsp cumin
1/4 tsp salt pinch dried chilli flakes (optional)
1/4 cup all-purpose flour
1/4 tsp baking powder
canola oil, for cooking

Fattoush Salad

1 head romaine, washed and roughly chopped
1 pint cherry or grape tomatoes, halved
1/2 English cucumber, chopped
2 whole wheat pitas
balsamic vinaigrette

Directions for Fattoush Salad with Falafel

Set the oven to 375F.

To make falafel patties: Combine the chickpeas, onion, garlic, parsley, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined. Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without sticking to your hands (it should still be slightly chunky; add another spoonful or so of flour if you need to).

To toast pitas: Put the pita on a baking sheet and bake for 5 min, or until golden and crisp. (You can spray pitas with a little oil to help it along, if you like.) Cool and break or cut into pieces.

While the pita is toasting, roll the falafel mixture into meatball-sized balls and flatten slightly into patties. In a shallow pot or wide, heavy skillet, heat about 1/2-inch of canola oil until it’s hot but not smoking—a scrap of bread or a few drops of warm water should sizzle in the oil. Add a few falafel patties at a time, cooking for 1-2 min per side, until the outside is deep golden and crunchy. Transfer with a slotted spoon to paper towels to drain.

Assemble the salad with romaine, tomatoes, cucumber and toasted pita. Drizzle with vinaigrette right before serving. Add warm falafel patties and drizzle the tzatziki.

Honey-Roasted Strawberries

1 pint strawberries, hulled and halved
honey
vanilla ice cream or frozen yogurt

Spread strawberries out on a parchment-lined sheet, drizzle with honey and slide into the oven for 10–15 min, or until softened and turning golden. Serve warm over vanilla ice cream.

Serves 4.

Per serving (with 3/4 cup vanilla ice cream): 593 calories, 20.8 g fat (4.75 g saturated fat, 10.6 g monounsaturated fat, 5.4 g polyunsaturated fat), 21 mg cholesterol, 89.5 g carbohydrate, 15.6 g protein, 14.3 g fibre.

Originally published in ParentsCanada magazine, May 2015. Updated in June 2026.