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Broccoli Falafels Buckwheat Herb Salad

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By Holly Dalton • February 25th, 2026
Crispy broccoli falafels rest on a vibrant buckwheat salad with hard-boiled egg and fresh herbs. Save
Crispy broccoli falafels rest on a vibrant buckwheat salad with hard-boiled egg and fresh herbs. | cozycanteen.com

These crispy broccoli falafels bring a creative twist to traditional Middle Eastern flavors. Combined protein-rich chickpeas and tender broccoli create golden, satisfying patties. The refreshing buckwheat salad adds nutty texture while perfectly cooked eggs and fresh herbs provide vibrant contrast. Ready in about an hour, this wholesome dish works beautifully for lunch or light dinner. The tangy lemon-mustard dressing ties everything together with bright, zesty notes.

The first time I made broccoli falafels, I was honestly just trying to use up a massive head of broccoli from my CSA box that had been sitting on the counter for three days. I figured the worst that could happen was Id end up with weird green hockey pucks, but instead these crispy, herb-packed little cakes came out of the pan and completely changed how I think about falafel forever.

Last spring I served these at a dinner party for my friend who swears she hates vegetarian food, and she went back for thirds. There was something about the warm, spiced falafels against the cool, fresh buckwheat salad that made the whole table go quiet for a solid five minutes while everyone just ate and nodded appreciatively.

Ingredients

  • Broccoli florets: The star of the show, providing moisture and a subtle sweetness that balances the spices beautifully
  • Canned chickpeas: These form the protein-rich base that holds everything together
  • Fresh parsley and cilantro: Dont skimp here, these herbs make the falafels taste bright and fresh
  • Ground cumin and coriander: These warm spices give the falafels their signature Middle Eastern flavor profile
  • Buckwheat groats: Despite the name, these are gluten-free and add a lovely nutty texture to the salad
  • Soft-boiled eggs: The creamy yolks create a rich sauce when they mix with the dressing
  • Cherry tomatoes and cucumber: These bring crunch and sweetness that cut through the fried falafels

Instructions

Prepare the buckwheat base:
Rinse those groats thoroughly until the water runs clear, then simmer them for about 12 minutes until theyre tender but still have a tiny bit of bite to them
Cook perfect soft-boiled eggs:
Boil them for exactly 7 minutes for that gorgeous golden yolk that just barely holds its shape when you cut into it
Make the falafel mixture:
Give the broccoli just a quick steam so its not raw, then pulse everything in the food processor until combined but still has some texture
Shape and fry to golden perfection:
Use damp hands to form patties, then fry them in batches until theyre deeply golden and sound hollow when you tap them
Bring the salad together:
Toss the cooled buckwheat with all those fresh vegetables and a bright, tangy lemon-mustard dressing
Plate it all up:
Start with the salad, arrange the warm falafels on top, and crown it with those quartered eggs
Golden-brown broccoli falafels are served alongside a fresh buckwheat and herb salad with egg quarters. Save
Golden-brown broccoli falafels are served alongside a fresh buckwheat and herb salad with egg quarters. | cozycanteen.com

This recipe has become my go-to for Sunday meal prep because everything can be made ahead and simply assembled when Im ready to eat. Something about the combination of warm falafels and cool, crisp salad just works no matter the season.

Making These Your Own

Ive learned that the basic falafel mixture is incredibly forgiving and welcomes all sorts of additions depending on whats in your crisper drawer.

The Art of Assembly

There really is a difference between throwing everything in a bowl and taking the time to layer it thoughtfully on the plate.

Serving Suggestions

A drizzle of tahini sauce over the top takes this from delicious to absolutely unforgettable. Try adding crumbled feta if you eat dairy. A squeeze of fresh lemon right before serving brightens everything. Warm pita on the side never hurt anyone.

A colorful plate features broccoli falafels, lemony buckwheat salad, cucumber, tomatoes, and sliced hard-boiled eggs. Save
A colorful plate features broccoli falafels, lemony buckwheat salad, cucumber, tomatoes, and sliced hard-boiled eggs. | cozycanteen.com

I hope this recipe finds its way into your regular rotation like it has in mine. Theres something deeply satisfying about turning humble ingredients into something this vibrant and delicious.

Recipe FAQs

Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They'll be slightly less crispy but still delicious and lighter.

Quinoa, farro, or brown rice work well as alternatives. Adjust cooking time according to package directions for your chosen grain.

Keep falafels and salad separately in airtight containers. Falafels stay fresh 3-4 days and reheat well in the oven. Salad keeps 2 days maximum.

Absolutely! Prepare the mixture up to 24 hours in advance and refrigerate. Shape and cook when ready to serve for best texture and flavor.

Uncooked falafel patties freeze beautifully for up to 3 months. Place parchment paper between layers. Thaw overnight before cooking.

Parsley and mint are classic choices, but try adding fresh dill, basil, or tarragon. Adjust quantities based on your personal taste preferences.

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Crispy broccoli falafels rest on a vibrant buckwheat salad with hard-boiled egg and fresh herbs.
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Broccoli Falafels Buckwheat Herb Salad

Crispy broccoli falafels with refreshing buckwheat, egg, and herb salad for a nutritious wholesome meal.

Prep 30m
Cook 30m
Total 60m
Servings 4
Difficulty Medium

Ingredients

For the Broccoli Falafels

  • 1 small head broccoli (about 9 oz), cut into florets
  • 1 cup canned chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 1 small onion, roughly chopped
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp baking powder
  • 1/4 cup chickpea flour or all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2–3 tbsp olive oil for pan-frying

For the Buckwheat, Egg & Herb Salad

  • 1 cup buckwheat groats
  • 2 cups water
  • 4 large eggs
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1
Prepare the Buckwheat: Rinse buckwheat groats under cold water. Bring 2 cups water to a boil in a medium saucepan. Add buckwheat, reduce heat, cover, and simmer 10–12 minutes until tender. Drain excess water and let cool.
2
Cook the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 7 minutes for medium-set yolks. Transfer to cold water, peel, and cut into quarters.
3
Make the Falafel Mixture: 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 a food processor until combined and slightly chunky. Avoid overprocessing.
4
Shape and Cook Falafels: Form mixture into 12 small patties with damp hands. Heat olive oil in a large skillet over medium heat. Fry falafels in batches 3–4 minutes per side until golden and crisp. Drain on paper towels.
5
Assemble the Salad: Combine cooled buckwheat, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Whisk together olive oil, lemon juice, Dijon, salt, and pepper in a small bowl. Pour over salad and toss gently.
6
Serve: Divide salad between plates, top with falafels and quartered eggs. Serve immediately.
Additional Information

Equipment Needed

  • Food processor
  • Medium saucepan
  • Large skillet
  • Mixing bowls
  • Whisk

Nutrition (Per Serving)

Calories 390
Protein 16g
Carbs 46g
Fat 16g

Allergy Information

  • Contains eggs and may contain gluten if using all-purpose flour. Contains mustard. If using chickpea flour, recipe can be gluten-free. Always double-check product labels for allergens.
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Holly Dalton

Sharing easy, wholesome recipes and kitchen tips for home cooks who love comfort food.