Broccoli Falafels With Buckwheat Egg Salad (Print)
Crispy broccoli falafels with refreshing buckwheat, egg, and fresh herb salad for wholesome meals.
# What You’ll Need:
→ For the Broccoli Falafels
01 - 1 small head broccoli (about 9 oz), cut into florets
02 - 1 cup canned chickpeas, drained and rinsed
03 - 2 cloves garlic, minced
04 - 1 small onion, roughly chopped
05 - 1/2 cup fresh parsley leaves
06 - 1/4 cup fresh cilantro leaves
07 - 1 tsp ground cumin
08 - 1/2 tsp ground coriander
09 - 1/2 tsp baking powder
10 - 1/4 cup chickpea flour (or all-purpose flour)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2-3 tbsp olive oil (for pan-frying)
→ For the Buckwheat, Egg & Herb Salad
14 - 1 cup buckwheat groats
15 - 2 cups water
16 - 4 large eggs
17 - 1 cup cherry tomatoes, halved
18 - 1 small cucumber, diced
19 - 1/4 cup red onion, finely chopped
20 - 1/2 cup fresh parsley, chopped
21 - 1/4 cup fresh mint, chopped
22 - 3 tbsp extra virgin olive oil
23 - 1 tbsp lemon juice
24 - 1 tsp Dijon mustard
25 - Salt and pepper, to taste
# How To Make:
01 - Rinse buckwheat groats thoroughly under cold water. Bring 2 cups water to boil in a medium saucepan, add buckwheat, reduce heat to low, cover and simmer 10-12 minutes until tender. Drain excess water and allow to cool completely.
02 - Place eggs in saucepan and cover with cold water. Bring to boil, reduce heat and simmer 7 minutes for medium-set yolks. Immediately transfer to ice water bath, peel once cooled, and cut into quarters.
03 - Steam or microwave broccoli florets 2-3 minutes until just tender, cool slightly. In food processor, pulse broccoli, chickpeas, garlic, onion, parsley, cilantro, cumin, coriander, baking powder, flour, salt and pepper until combined and slightly chunky. Avoid overprocessing to maintain texture.
04 - With lightly dampened hands, form mixture into 12 small patties approximately 2 inches wide. Heat olive oil in large skillet over medium heat. Fry falafels in batches 3-4 minutes per side until deep golden brown and crispy throughout. Drain on paper towels to remove excess oil.
05 - In large mixing bowl, combine cooled buckwheat, cherry tomatoes, diced cucumber, red onion, chopped parsley and mint. In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, salt and pepper until emulsified. Pour dressing over salad and toss gently to coat evenly.
06 - Divide dressed buckwheat salad between serving plates. Arrange warm falafels and quartered eggs atop salad. Serve immediately while falafels remain crisp.
# Expert Tips:
01 -
- The contrast between warm spiced falafels and cool herb salad is pure magic
- It looks impressive but comes together in under an hour
- Leftovers pack perfectly for next day lunches
02 -
- Overworking the falafel mixture makes it dense and gummy
- Letting formed patties chill for 15 minutes helps them hold together better
- The buckwheat continues to absorb dressing so add extra right before serving leftovers
03 -
- Keep your hands damp while shaping patties to prevent sticking
- Let the falafel mixture rest for 10 minutes before shaping for easier handling