Homemade Falafel Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Middle Eastern
Servings
4
Our friend Maxine at @dontmissmyplate showed us that falafel's can be pretty simple to make in the comfort of our own home! These deep-fried chickpea fritters are so versatile - they can be eaten as they are, on top of a salad, on a bed of vegetables, but are typically stuffed in a pita or flatbread pocket.
It's important to start this recipe a day early, because Maxine is not taking any short cuts and soaks the dried chickpeas overnight rather than use canned. The result makes the prep time worth it!
Paring these wonderful Middle Eastern bites over a salad with our Sesame Tahini Dressing is a dream of flavor and tastiness!
@Dontmissmyplate
Ingredients
-
2 cups dried and (soaked overnight) chickpeas--don't use canned!
-
1/2 teaspoon baking soda (to help soften the chickpeas)
-
1/2 cup fresh dill
-
1 cup fresh parsley
-
6 fresh garlic cloves
-
1/2 medium yellow onion
-
1 tablespoon salt
-
1 tablespoon black pepper
-
1 teaspoon cayenne
-
1/2 jalapeno
-
2 tablespoons toasted sriracha sesame seeds
-
1/2 teaspoon ground cardamom
-
1 tablespoon smoked paprika
-
1/2 teaspoon baking powder
-
1/2 teaspoon fenugreek powder
-
1 tablespoon cumin
-
1 tablespoon coriander
-
Peanut oil for frying
-
1/2 bag arugula
-
1 cup purple cabbage, shredded
-
1/2 cup cherry tomatoes
-
1/2 large seedless cucumber
-
Sesame oil
-
2-4 scoops roasted red pepper hummus
-
1-2 avocadoes
-
Sriracha mayo
-
Wasabi sauce
Homemade Falafel
Salad
Directions
You'll need to start this recipe the day before to soften the pulses. Soak the dried chickpeas by submerging them in water with baking soda. Drain when ready to use.
Combine the chickpeas, dill, parsley, garlic, onion, sesame seeds, jalapeno, spices, salt, and pepper in a bowl. Transfer to a food processor, then pulse or blend on high until thick paste forms.
Heat the oil in a frying pot—mix in the baking powder then cook the falafel in batches at 350F until brown and crunchy. Use a cookie dough scooper for uniform balls.
To freeze the remaining dough, allow scoops to harden, then transfer to a zip lock bag for up to 3 months.
In a large serving bowl for the salad, combine the cabbage and arugula, drizzle lightly with sesame oil and toss.
Slice and overlay the tomatoes, avocado, hummus, and falafel, then drizzle with the sesame tahini dressing and a bit of sriracha drizzle. Serve!