Broccoli Falafels Buckwheat Salad

The first time I made broccoli falafels, I was skeptical. Id eaten my weight in regular chickpea falafels growing up, and the idea of adding broccoli seemed like unnecessary healthification. But one bite of these crispy, golden patties changed my mind completely.

Last spring, I served this to my sister who claims to hate buckwheat. She took three falafels before even touching the salad part, then asked for the recipe. Sometimes the best recommendations come from the people you least expect to impress.

Ingredients

• 1 small head broccoli: Steam it just until tenderovercooking makes the falafels dense and watery
• 1 cup canned chickpeas: Rinse thoroughly and pat dry to prevent soggy mixture
• 2 cloves garlic: Fresh minced garlic beats powder every time for authentic flavor
• 1 small onion: Roughly chopped so it blends evenly without disappearing
• Fresh parsley and cilantro: Dont skimp here, these herbs make the falafels sing
• Ground cumin and coriander: This classic spice combo gives that unmistakable falafel aroma
• 1/2 tsp baking powder: The secret ingredient for lighter, airier patties
• 1/4 cup chickpea flour: Binds everything together while keeping it gluten-free
• 2–3 tbsp olive oil: Enough to get a good crisp without deep frying
• 1 cup buckwheat groats: Nutty and earthy, they hold up beautifully under the warm falafels
• 4 large eggs: 7 minutes gives you that perfect jammy yolk
• Fresh vegetables and herbs: Cherry tomatoes, cucumber, red onion, parsley, and mint add brightness
• Lemon and Dijon dressing: A bright vinaigrette that ties everything together

Instructions

Cook the buckwheat first:

Rinse the groats under cold water until it runs clear, then simmer in 2 cups water for 10-12 minutes until tender but not mushy

Boil the eggs:

Cover eggs with cold water, bring to a boil, then simmer 7 minutes before plunging into ice water for easy peeling

Steam the broccoli:

Microwave florets for 2-3 minutes with a splash of water just until you can pierce them with a fork

Make the falafel mixture:

Pulse broccoli, chickpeas, garlic, onion, herbs, and spices in a food processor until combined but still slightly chunky

Shape and fry the patties:

Form the mixture into 12 small patties with damp hands, then fry in olive oil 3-4 minutes per side until golden and crisp

Assemble the salad:

Toss cooled buckwheat with vegetables, herbs, and the lemon-Dijon dressing until everything glistens

Plate it up:

Divide salad among plates, top with warm falafels and quartered eggs, and serve immediately

Save

Ive started making double batches of the falafel mixture and freezing half. On busy weeknights, I can just thaw, shape, and fry. Sometimes convenience makes the difference between cooking at home and ordering takeout.

Making It Your Own

The buckwheat base swaps easily for quinoa or farro if thats what you have in the pantry. I've even served the falafels over warm flatbread with hummus when I'm craving something more traditional.

Timing Everything Right

The trick to having everything warm at the same time is starting the buckwheat and eggs before you even prep the falafel mixture. That way, when the patties hit the pan, your salad components are already cooling on the counter.

Leftovers Worth Looking Forward To

Falafels reheat beautifully in a 375°F oven for 10 minutes, though they lose some of their exterior crunch. The buckwheat salad actually tastes better after the flavors have a night to mingle together.

• Store falafels separately from the salad to maintain texture
• Keep the dressing in a small container and toss just before serving
• Add fresh herbs right before eating to keep them bright and perky

Save

Theres something deeply satisfying about a meal that looks impressive but comes together in under an hour. This is the kind of recipe that makes you feel like youve really accomplished something in the kitchen.

Recipe FAQs

→ Can I bake the falafels instead of frying?

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

→ What can I substitute for buckwheat groats?

Quinoa, farro, or bulgur work well as alternatives. Cook them according to package instructions and adjust cooking times as needed. Each grain brings its own texture and flavor profile.

→ How long do the falafels keep in the refrigerator?

Stored in an airtight container, cooked falafels last 3-4 days. Reheat in a 350°F oven for 10 minutes to restore crispness. The salad components stay fresh for 2-3 days when dressed just before serving.

→ Can I make the falafel mixture ahead of time?

Absolutely. The uncooked mixture can be prepared and refrigerated for up to 24 hours before shaping and cooking. Let it sit at room temperature for 15 minutes before forming patties, as cold mixture can crumble.

→ Is this dish suitable for meal prep?

Perfect for meal prep. Store components separately in airtight containers—falafels, dressed salad, and eggs. Reheat falafels in the oven and assemble just before eating for best texture and flavor.

→ How do I prevent the falafels from falling apart?

Ensure the broccoli isn't too watery after steaming. The mixture should hold together when pressed—add more chickpea flour if needed. Keep hands damp while shaping and let patties chill 15 minutes before cooking for better binding.