You may recognize falafel from the menu of your favourite Middle Eastern restaurant, where the fried chickpea balls are served on mezze platters or stuffed into pita. Here, we give it a grilled treatment and serve the chickpea patties with a fresh salad. The texture of the flame-licked falafels are crispy on the outside and tender inside, with an earthy, herbaceous flavour profile. All finished with a tahini-based sauce, with a homemade barbecue twist.
Pan handling
If you fret about your foods, such as burgers and fish, cementing themselves to the grill grates or crumbling into the flames below, consider using a flat cast iron grill pan placed on the grill grate. It can handle high heat and will still give foods a desired sear but with less risk of “BBQ drama.”
This recipe was originally published in the June 2025 issue of alive magazine.
Grilled Falafel Salad with Tahini Barbecue Sauce
Ingredients
- 2 tsp (10 mL) sugar
- 1 Tbsp (15 mL) lemon juice
- 3/4 tsp (4 mL) salt, divided
- 1 cup (250 mL) sliced red onion
- 2 1/2 cups (625 mL) cooked or canned chickpeas
- 1 cup (250 mL) parsley
- 1/3 cup (80 mL) garbanzo (chickpea) flour
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 garlic clove, peeled and minced
- 3/4 tsp (4 mL) cumin powder
- 1/2 tsp (2 mL) coriander powder
- 1/2 tsp (2 mL) salt
- 8 cups (2 L) salad greens
- 1/2 cup (125 mL) fresh mint
- 2 large tomatoes, cut into wedges
- 2 large tomatoes, cut into wedges
- 1 English cucumber, chopped
- 1/4 cup (60 mL) sliced Kalamata olives
- 1/2 cup (125 mL) crumbled feta cheese
- 1/4 cup (60 mL) tahini
- 2 Tbsp (30 mL) tomato paste
- 2 Tbsp (30 mL) cider vinegar
- 1 Tbsp (15 mL) maple syrup or date syrup
- 1 tsp (5 mL) liquid smoke
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1/2 tsp (2 mL) chili powder
- 1/4 tsp (1 mL) salt
Directions
01
In bowl, whisk together sugar, lemon juice, and 1/4 tsp (1 mL) salt. Add red onion and massage until onion is softened. Set aside.
02
In food processor container, place chickpeas, 2 Tbsp (30 mL) water, parsley, garbanzo flour, olive oil, garlic, cumin, coriander, and remaining 1/2 tsp (2 mL) salt and pulse until mixture is just slightly chunky and sticking together. Dampen hands; roll mixture into 4 balls and flatten into patties. Brush both sides with oil.
03
Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place falafel patties on grill crate; cover and cook for 4 minutes per side, or until golden brown on top and heated through.
04
In small bowl, whisk together sauce ingredients and 3 Tbsp (45 mL) water until smooth. If needed, whisk in additional water until a thin consistency is reached.
05
Divide salad greens, mint, tomato, cucumber, falafel patties, olives, and feta among 4 serving plates. Drizzle on tahini sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
