Deconstructed Falafel Salad

Deselect All

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