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  • Prep-time: / Ready In:
  • Makes 10 cups salad + 12 falafels

With warm falafel, creamy dressing, and a medley of chopped veggies, this vegan Greek salad is seriously satisfying. Lining the air fryer basket with foil helps the falafel get nicely browned, so don’t skip this step. Serve with whole wheat pita for a heartier meal. Note that this recipe calls for chilled cooked bulgur, so be sure to have that ready to go. 

Tip: If you’re looking for a cashew-free dressing, this dish also pairs well with Tahini Dipping Sauce

Two bowls loaded with a colorful mix of chopped lettuce, cucumbers, tomatoes over a pile of bulgur grains, topped with air-fryer falafel and drizzled with sauce


  • 1½ 15-oz. cans no-salt-added chickpeas (garbanzo beans), undrained (2¼ cups)
  • ⅓ cup shredded zucchini
  • ⅓ cup finely chopped onion
  • ⅓ cup packed fresh parsley
  • 3 tablespoons chickpea flour
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground coriander
  • Sea salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine
  • 2 cups chilled cooked bulgur
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, quartered lengthwise and cut into ½-inch slices
  • ¼ cup chopped red onion
  • 2 tablespoons slivered Kalamata olives
  • ¼ cup raw cashews, soaked 20 minutes in hot water
  • ¼ cup white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic
  • 6 to 8 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice


  1. Preheat air fryer to 375°F. Drain chickpea liquid (aquafaba) into a bowl. In a food processor combine the chickpeas, 1 Tbsp. of the aquafaba, and the next six ingredients (through coriander). Cover and process until mixture starts to come together and is nearly smooth, stopping to scrape sides of bowl as necessary. Add additional aquafaba as needed to achieve a nearly smooth texture that adheres together. Season with salt and pepper.
  2. For falafel, form chickpea mixture into 12 balls (2 Tbsp. each) and flatten to ¾ inch thick. Line air fryer with foil. Place falafel in a single layer on the foil, in batches if necessary. Air-fry 12 to 14 minutes or until firm and browned, carefully turning once.
  3. For salad, arrange the next six ingredients (through olives) on a serving platter.
  4. For dressing, drain soaked cashews. In a small food processor or blender combine cashews, vinegar, mustard, and garlic. Cover and process until nearly smooth, gradually adding milk until creamy.
  5. Serve falafel on salad and drizzle with dressing.

Comments (1)

(4.33 from 3 votes)
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Krystal5 days ago
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I love the idea of this but the falafel was very runny and could not be formed into anything! I was skeptical about the undrained chickpeas, maybe they are supposed to be drained first? I ended up scooping some batter onto a cookie sheet and baking them 20 minutes before air frying. It tasted great anyway!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

Two bowls loaded with a colorful mix of chopped lettuce, cucumbers, tomatoes over a pile of bulgur grains, topped with air-fryer falafel and drizzled with sauce see more from this author
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