Broccoli Falafels With Buckwheat Salad

The first time I attempted broccoli falafels, I was convinced they would fall apart in the pan. Standing over my stove, I watched with bated breath as those vibrant green patties sizzled away, miraculously holding their shape and developing the most gorgeous golden crust. My roommate wandered in, drawn by the aroma of cumin and caramelized broccoli, and proceeded to eat three falafels straight from the paper towel-lined plate while I was still plating the salad.

Last spring, I started making this recipe every Sunday for meal prep, and it quickly became the lunch my coworkers would linger around my desk hoping I brought extra. Something about the contrast between hot, crispy falafels and cool, herb-studded buckwheat makes this feel like restaurant food, even though it comes together in about an hour.

Ingredients

• 1 small head broccoli: Steaming it briefly before processing keeps the falafels moist while ensuring they cook through completely without burning
• 1 cup canned chickpeas: These act as the binder that holds everything together, plus they add protein and that classic falafel creaminess
• 2 cloves garlic and 1 small onion: Pulse these just enough to distribute their flavor without creating giant chunks that might cause structural issues
• 1/4 cup fresh parsley and 1/4 cup fresh cilantro: Dont be tempted to reduce this amount, the fresh herbs are what make these taste bright and alive, not like health food
• 1 tsp ground cumin and 1/2 tsp ground coriander: These warm spices give the falafels their unmistakable Middle Eastern soul
• 1/2 tsp baking powder: The secret to light, airy falafels that arent dense little hockey pucks
• 1/4 cup chickpea flour: Helps absorb excess moisture from the broccoli and gives the exterior that satisfying crunch
• 1 cup buckwheat groats: Despite the name, this is completely gluten-free and has this earthy, slightly nutty flavor that pairs beautifully with fresh herbs
• 4 large eggs: Cooked to medium-set, the creamy yolks become part of the dressing when you cut into them
• 1 cup cherry tomatoes, 1 small cucumber, and 1/4 cup red onion: This trio provides crunch, sweetness, and just enough sharpness to cut through the rich falafels
• 3 tbsp extra virgin olive oil and 1 tbsp lemon juice: A bright, simple vinaigrette that lets all the fresh flavors shine

Instructions

Get your buckwheat going first:

Rinse those groats under cold water until it runs clear, then simmer them for about 10 to 12 minutes until they are tender but still have a little bite to them

Cook your eggs perfectly:

Boil them for exactly 7 minutes, then plunge them into cold water to stop the cooking and make peeling easier

Steam the broccoli briefly:

Just 2 to 3 minutes in the microwave or steamer basket takes away that raw broccoli bite while preserving its vibrant color

Make the falafel mixture:

Pulse everything in your food processor until it is combined and chunky, being careful not to overprocess it into a smooth paste

Form those patties:

Damp hands are your secret weapon for keeping the mixture from sticking while you shape 12 small, even discs

Fry until golden:

Cook them in batches for 3 to 4 minutes per side until they develop a beautiful crust that will make that first bite so satisfying

Build the salad base:

Toss the cooled buckwheat with all those crisp vegetables and fresh herbs while you whisk together the simple vinaigrette

Bring it all together:

Plate the salad, arrange the warm falafels on top, and nestle those quartered eggs around like little protein gems

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This recipe became my go-to for dinner parties because it looks impressive on the plate but is actually forgiving enough to make while carrying on a conversation with a glass of wine in hand. There is something so satisfying about serving food that feels virtuous without tasting like it is good for you.

Making These Your Own

Sometimes I swap in roasted cauliflower for half the broccoli when I want an even sweeter, deeper flavor profile. The falafel mixture is incredibly forgiving, so feel free to play with the herb ratio if you lean more toward cilantro or parsley personally.

The Buckwheat Game Changer

Buckwheat was one of those ingredients I was intimidated by for years, but it is actually foolproof to cook and adds this incredible texture that regular grains just cannot match. If you cannot find it, farro or even quinoa would work, though the flavor profile will shift slightly.

Perfecting The Assembly

I have learned to plate each serving individually rather than setting out one giant bowl because the presentation is just too pretty to bury. The contrast of the warm, spiced falafels against the cool, herb-flecked salad is worth the extra minute of plating.

• Consider making extra falafels because they disappear incredibly fast when people start grazing
• The vinaigrette can be made a day ahead and kept in a jar in the fridge
• Leftover components keep well separately, though the falafels are definitely best enjoyed fresh and crispy

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There is something deeply satisfying about a recipe that manages to be this wholesome while still feeling like a treat. I hope this becomes a regular in your rotation like it has in mine.

Recipe Questions & Answers

→ Can I bake the falafels instead of frying?

Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through. They may be slightly less crispy but still delicious.

→ What can I use instead of buckwheat?

Quinoa, bulgur wheat, or even cooked brown rice work well as alternatives. Adjust cooking time according to package instructions.

→ How do I store leftovers?

Store falafels and salad separately in airtight containers. Falafels keep for 3-4 days and can be reheated in the oven. Salad is best enjoyed within 2 days.

→ Can I make the falafel mixture ahead?

Absolutely. Prepare the mixture and shape into patties, then refrigerate for up to 24 hours before cooking. You can also freeze uncooked falafels for later.

→ Is this dish completely gluten-free?

It can be. Use chickpea flour instead of all-purpose flour, and ensure your baking powder and mustard are certified gluten-free.