Broccoli Falafels Buckwheat Egg Herb Salad

The first time I attempted broccoli falafels, I was honestly skeptical that cruciferous vegetables could transform into something craveable. But standing at my counter, watching these golden-green patties sizzle in olive oil, the aroma of cumin and toasted chickpeas filling my tiny apartment, I realized I'd stumbled onto something special. My roommate walked in from work and immediately asked what smelled so incredible—that's when I knew this recipe was a keeper, not just another healthy experiment.

Last summer, I served these at a rooftop dinner with friends who swore they didn't like vegetarian food. Watching them go back for seconds, admitting they'd never eaten anything quite like it, reminded me why I love cooking dishes that surprise people. The conversation kept circling back to how something so wholesome could taste so indulgent, and honestly, I felt pretty proud of that moment.

Ingredients

• 1 small head broccoli: Steaming briefly before processing ensures the falafels hold together while retaining vibrant color and nutrients
• 1 cup canned chickpeas: These provide the classic falafel foundation and protein structure, making the patties satisfyingly substantial
• 2 cloves garlic: Don't skimp here since garlic becomes milder during cooking and needs to stand up against the earthy spices
• 1 small onion: Rough chopping is fine since the food processor will do the work of creating an even texture throughout
• Fresh parsley and cilantro: These herbs aren't just garnish—they're essential for that fresh, bright flavor that cuts through the spices
• Ground cumin and coriander: Warm spices that give these falafels their signature Middle Eastern soul
• Chickpea flour: The secret binder that keeps everything together without needing eggs, plus it reinforces the chickpea flavor
• 1 cup buckwheat groats: Despite the name, buckwheat is gluten-free and adds a nutty, earthy foundation to the salad
• 4 large eggs: Perfectly cooked with slightly jammy yolks create a creamy element that ties the whole dish together
• Fresh mint: Just a handful elevates the entire salad with its cool, sweet notes that play beautifully against the warm falafels

Instructions

Cook the buckwheat base:

Rinse your buckwheat under cold water until it runs clear, then boil it like you would rice, letting it simmer gently until tender but not mushy. Drain any excess liquid and spread it on a baking sheet to cool faster—warm buckwheat can wilt delicate herbs when you toss everything together.

Perfect your eggs:

Start eggs in cold water, bring to a gentle boil, then immediately reduce heat and simmer for exactly seven minutes for that golden, slightly runny yolk that acts like nature's sauce. Shock them in ice water to stop cooking and make peeling effortless, then slice into quarters just before serving.

Build the falafel mixture:

Steam broccoli florets just until fork-tender, about three minutes, then cool them completely so they don't turn the mixture into mush. Pulse everything together in your food processor until combined but still slightly chunky, like thick oatmeal—overprocessing will make dense, heavy falafels instead of light, crisp ones.

Shape and fry to golden perfection:

Dampen your hands with cold water before forming each patty to prevent sticking, then press firmly but gently to create compact discs that won't fall apart during cooking. Fry them in batches without overcrowding the pan, letting each side develop a deep golden crust that'll stay satisfyingly crispy even after resting.

Bring it all together:

Whisk your dressing until emulsified and slightly thickened, then pour it over the salad while the buckwheat is still slightly warm so it absorbs flavors better. Arrange everything on plates with the warm falafels perched on top, creating that beautiful contrast of hot and cold, crisp and tender that makes restaurant-quality plating so appealing.

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My partner typically requests this meal when we've both had long weeks and need something that feels nourishing without requiring hours in the kitchen. There's something deeply satisfying about sitting down to a bowl that looks like it came from a restaurant but was made with simple, honest ingredients in our own tiny kitchen, sharing stories from our day between bites.

Making Ahead Like a Pro

I've learned to double the falafel mixture and freeze uncooked patties between layers of parchment paper—they go directly from freezer to hot oil when cravings strike. The buckwheat also keeps beautifully in the refrigerator for up to three days, actually developing better flavor as it sits. Just dress the salad right before serving, or the herbs will wilt and lose that bright, fresh quality that makes this dish sing.

Customization That Works

Sometimes I swap in cauliflower for half the broccoli when I want a milder flavor profile, or add a pinch of cayenne to the spice blend when I'm craving extra heat. The dressing can take on a personality of its own—try adding honey for sweetness or more Dijon for tangy depth. Crumbled feta or sliced avocado on top transforms this into something completely different while staying true to the dish's spirit.

Serving Suggestions

A drizzle of tahini mixed with lemon and warm water over the top adds a creamy richness that takes these bowls over the top. Warm pita bread on the side never hurt anyone, and frankly, it's perfect for mopping up any leftover dressing or broken falafel bits.

• Serve immediately while falafels are still warm and crisp for the best texture contrast
• Store leftover components separately and reheat falafels in a 350°F oven for 10 minutes to restore crunch
• These pack beautifully for lunch but keep the dressing separate until you're ready to eat

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I hope this recipe finds its way into your regular rotation like it has in mine, bringing that perfect balance of wholesome and satisfying to your table whenever you need it most.

Recipe FAQ

→ Can I bake the falafels instead of frying?

Yes, you can bake the falafels at 400°F (200°C) for 20-25 minutes, flipping halfway through. Brush with olive oil before baking for better crispiness, though they may be slightly less crunchy than pan-fried versions.

→ What can I substitute for buckwheat groats?

Quinoa, farro, or brown rice work well as alternatives. Cook according to package instructions and adjust cooking time as needed. Each grain brings its own nutty flavor profile to the salad.

→ How long do the falafels keep in the refrigerator?

Cooked falafels store well in an airtight container for 3-4 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness. The salad components are best kept separate and assembled fresh.

→ Can I make the falafel mixture ahead of time?

Absolutely. The uncooked falafel mixture can be prepared up to 24 hours in advance and stored in the refrigerator. Shape and cook just before serving for the best texture and flavor.

→ Is this dish suitable for meal prep?

Yes, components can be prepped separately. Cook buckwheat and hard-boiled eggs up to 3 days ahead. Form and refrigerate falafel mixture uncooked. Assemble fresh when ready to eat for optimal results.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works fine—thaw completely and drain excess moisture before processing. You may need slightly less cooking time since frozen broccoli is already blanched.