Falafel Salad
Servings 4 -6 people
Ingredients
- 1 15- ounce 425 g can Chickpeas (garbanzo beans) rinsed, drained and patted dry
- 1/3 cup Chopped fresh parsley
- 4 cloves Garlic minced
- 2 Shallots minced (about 3/4 cup, or sub white onion)
- 2 Tbsp Raw sesame seeds or sub finely chopped nuts, such as pecans
- 1 1/2 tsp Cumin
- 1/4 tsp each Sea salt and black pepper plus more to taste
- 3-4 Tbsp All-purpose flour
- 3-4 Tbsp Olive oil or coconut oil
- optional: Bread crumbs for coating see instructions
Instructions
- Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt and pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
- Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp. Add more salt and pepper to taste.
- Scoop out rounded Tablespoon amounts and gently form into 6-8 small discs.
- Optional: Sprinkle on bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust but is optional. (I recommend this- so yummy!)
- Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl to coat.
- Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.
- Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
- Serve with hummus on your favorite garden salad. Pictured is spinach, arugula, cucumber, carrot, celery, and fresh tomatoes.
Notes
Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.