Deconstructed Falafel Salad Recipes

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DECONSTRUCTED FALAFEL SALAD



Deconstructed Falafel Salad image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 16

1 cup very hot tap water
1/2 cup rice wine vinegar
2/3 cup sugar
2 1/4 teaspoons kosher salt
1/4 head cauliflower (about 1/2 pound), cut into bite-size florets (about 2 cups)
1 Persian cucumber, thinly sliced
Olive oil, for frying
1 cup canned and drained chickpeas, patted dry
Kosher salt and freshly ground pepper
1 fennel bulb, cored and shaved
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped parsley
1 jalapeno, thinly sliced (optional)
2 tablespoons tahini
2 tablespoons yogurt

Steps:

  • Make the pickles: Combine the water, vinegar, sugar and salt in a medium bowl and stir until the sugar and salt dissolve; pour over the cauliflower and cucumber in another medium bowl and let sit for at least 15 minutes.
  • Meanwhile, prepare the salad: Heat 1 inch of oil to 400 degrees F in a deep skillet. Add the chickpeas and cook, flipping occasionally, until deep golden brown and crisp, about 5 minutes. Transfer the chickpeas to paper towels with a slotted spoon to drain, then sprinkle with salt and pepper.
  • Combine the fennel, all of the herbs and jalapeno in a large bowl. Drain the cauliflower and cucumber pickles and add to the bowl. Add the fried chickpeas, tahini and yogurt. Toss to combine and serve!

DECONSTRUCTED FALAFEL SALAD



Deconstructed Falafel Salad image

Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.

Provided by Hetty McKinnon

Categories     Dinner     Salad     Kale     Chickpea     Vegetarian     Vegan     Sesame     Cucumber     Parsley     Mint     Cumin     Lemon Juice     Soy Free     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 21

Salad:
Extra-virgin olive oil
2 bunches of kale leaves (6 cups)
1 Persian cucumber, sliced into thin rounds
3 cups (150 g) store-bought pita chips
Handful of flat-leaf parsley leaves, roughly chopped
Handful of mint leaves
1 lemon, cut into wedges
Sea salt
Crispy roasted chickpeas:
18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry
Extra-virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
Sea salt and black pepper
Lemon tahini:
1/3 cup (90 g) tahini paste
Juice of 1 lemon, plus more if needed
1 garlic clove, very finely chopped
Sea salt and black pepper

Steps:

  • Preheat the oven to 425°F (220°C).
  • For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35-40 minutes, until the chickpeas are crispy. Set aside.
  • Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2-3 minutes until wilted.
  • To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini 'seizes' and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.
  • Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.

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