At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 quart-size salad jars (3 falafel patties each)
• Prep time: 25 minutes, plus 20 minutes chilling
• Cook time: 26 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 quart-size salad jars (3 falafel patties each).

• Calories: 550 kcal
• Protein: 31 g
• Carbohydrates: 79 g
• Fat: 15 g
• Sodium: 313 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 3 cups (480 g) cooked chickpeas without salt, drained and patted dry
• 2 large eggs (100 g without shells)
• 2/3 cup (60 g) certified gluten-free old-fashioned rolled oats, finely ground
• 1 cup (60 g) chopped fresh parsley
• 4 cloves (12 g) garlic, chopped
• 2 teaspoons (4 g) ground cumin
• 1 tablespoon (14 g) olive oil, for brushing
• 1/4 teaspoon (1.5 g) fine salt
• 1/2 teaspoon (1 g) ground black pepper
• 2 large heads (400 g) romaine lettuce, chopped
• 4 cups (280 g) finely shredded green cabbage
• 1 2/3 cups (240 g) frozen green peas, cooked without salt

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 1 2/3 cups (240 g) frozen sweet corn kernels
• 1 cup (240 g) water, for steaming
• 1 cup (240 g) nonfat plain Greek yogurt
• 2 tablespoons (30 g) tahini
• 1/3 cup (80 g) fresh lemon juice
• 1/4 cup (60 g) cold water
• 1/4 cup (12 g) chopped fresh dill

Directions

1. Pulse the chickpeas, eggs, ground oats, parsley, garlic, cumin, salt, and black pepper in a food processor until the mixture is finely chopped but not pureed. Cover and chill for 20 minutes.

2. Heat the oven to 425°F (220°C). Shape the mixture into 12 equal 1/2-inch-thick patties on a parchment-lined sheet pan and brush both sides with the olive oil.

3. Bake for 12 minutes, turn carefully, and bake until browned and the centers reach 160°F (71°C), 10 to 14 minutes more. Cool on the pan for 15 minutes.

4. Meanwhile, steam the corn over the measured water until steaming hot, adding the cooked peas for the final minute. Spread both on a clean tray and cool completely.

5. Whisk the Greek yogurt, tahini, lemon juice, water, and dill. Divide the dressing among four quart-size jars, then layer in the corn, peas, cabbage, romaine, and three cooled falafel patties.

6. Cover and refrigerate. To serve, invert one jar into a bowl and toss with its dressing.

Sources

1. USDA FoodData Central — April 2026 data release