Deconstructed Falafel Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 2 to 3 servings
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Ingredients

Cauliflower and Cucumber Pickles:

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

Salad:

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

Directions

  1. 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.
  2. 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.
  3. 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! 
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