Broccoli Falafels With Buckwheat Salad (Print Version)
Crispy broccoli falafels with refreshing buckwheat, egg, and herb salad for a wholesome meal.
# What You'll Need:
→ 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
→ 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
# Step-by-Step Guide:
01 - Rinse buckwheat groats under cold water. Bring 2 cups water to boil in a medium saucepan. Add buckwheat, reduce heat, cover, and simmer 10–12 minutes until tender. Drain excess water and let cool.
02 - Place eggs in saucepan, cover with cold water, and bring to boil. Reduce heat and simmer 7 minutes for medium-set yolks. Transfer to cold water, peel, and cut into quarters.
03 - Steam or microwave broccoli florets 2–3 minutes until just tender. Cool slightly. Pulse broccoli, chickpeas, garlic, onion, herbs, cumin, coriander, baking powder, flour, salt, and pepper in food processor until combined and slightly chunky. Avoid overprocessing.
04 - Form mixture into 12 small patties with damp hands. Heat olive oil in large skillet over medium heat. Fry falafels in batches 3–4 minutes per side until golden and crisp. Drain on paper towels.
05 - Combine cooled buckwheat, cherry tomatoes, cucumber, red onion, parsley, and mint in large bowl. Whisk together olive oil, lemon juice, Dijon, salt, and pepper in small bowl. Pour over salad and toss gently.
06 - Divide salad between plates, top with falafels and quartered eggs. Serve immediately.
# Expert Suggestions:
01 -
- You get all the satisfying crunch of traditional falafel with the added nutrition of sneaky broccoli that even veggie skeptics wont detect
- The buckwheat salad base adds this nutty, hearty foundation that keeps you full for hours without feeling weighed down
02 -
- The falafel mixture will seem quite loose and delicate, but as long as you handle it gently with damp hands, it will hold together beautifully when it hits the hot oil
- Do not skip the step of letting your buckwheat cool completely before tossing it with the vegetables, or everything will wilt and get sad
03 -
- If your falafel mixture feels too wet to shape, pop it in the fridge for 15 minutes to firm up before forming the patties
- Use a cast iron skillet if you have one because it creates the most incredible, even crust on the falafels