Broccoli Falafels Buckwheat Salad (Printable)
Crispy broccoli falafels with refreshing buckwheat, egg, and herb salad—nutritious and vibrant for wholesome meals.
# What you'll need:
→ For the Broccoli Falafels
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→ For the Buckwheat, Egg & Herb Salad
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# Directions:
01 - Rinse the buckwheat groats under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat, reduce heat, cover, and simmer for 10-12 minutes until tender. Drain any excess water and let cool.
02 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 7 minutes for medium-set yolks. Transfer eggs to cold water, peel, and cut into quarters.
03 - Steam or microwave broccoli florets for 2-3 minutes until just tender. Let cool slightly. In a food processor, pulse broccoli, chickpeas, garlic, onion, herbs, cumin, coriander, baking powder, flour, salt, and pepper until combined and slightly chunky. Don't overprocess.
04 - With damp hands, form mixture into 12 small patties. Heat olive oil in a large skillet over medium heat. Fry falafels in batches for 3-4 minutes per side, until golden and crisp. Drain on paper towels.
05 - In a large bowl, combine cooled buckwheat, cherry tomatoes, cucumber, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, Dijon, salt, and pepper. Pour over salad and toss gently.
06 - Divide salad between plates, top with falafels and quartered eggs. Serve immediately.
# Expert Suggestions:
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- The contrast between warm, crispy falafels and cool, refreshing salad hits every texture craving
- You get all the comfort of fried food with a serious nutritional boost hiding in plain sight
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- The mixture should feel slightly sticky but hold its shape when pressedif its too wet, add another tablespoon of flour
- Letting the broccoli cool completely before processing prevents the mixture from becoming gummy
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- Use damp hands when shaping patties to prevent sticking
- Don't overcrowd the pan or the falafels will steam instead of crisp