Broccoli Falafels Buckwheat Herb Salad (Print version)

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

# What you need:

→ For the 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

→ For the 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

# Directions:

01 - 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.
02 - 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.
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 a food processor until combined and slightly chunky. Avoid overprocessing.
04 - 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.
05 - 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.
06 - Divide salad between plates, top with falafels and quartered eggs. Serve immediately.

# Expert advice:

01 -
  • The broccoli keeps the falafels incredibly moist inside while still getting that perfect crispy exterior we all crave
  • This is one of those rare meals that somehow tastes even better as leftovers the next day
02 -
  • The falafel mixture will feel sticky and slightly alarming to work with, but damp hands are your secret weapon here
  • Dont overprocess the mixture or youll lose the satisfying texture that makes these special
03 -
  • Let the falafel mixture rest in the fridge for 30 minutes if you have time, it makes shaping so much easier
  • The buckwheat can be cooked up to 3 days ahead and stored in the fridge

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