Deconstructed Falafel Salad
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 316
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 353
- Total: 30 min
- Active: 20 min
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
- 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!