Broccoli Falafels Buckwheat Egg Herb Salad (Printable version)
Crispy broccoli falafels with refreshing buckwheat, egg, and herb salad for a wholesome vegetarian meal.
# List of ingredients:
→ Broccoli Falafels
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→ Buckwheat, Egg & Herb Salad
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# Directions:
01 - Rinse buckwheat groats thoroughly under cold water. Bring 2 cups water to a boil in a medium saucepan. Add buckwheat, reduce heat to low, cover, and simmer for 10–12 minutes until tender. Drain excess water and allow to cool completely.
02 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 7 minutes for medium-set yolks. Immediately transfer to an ice bath to stop cooking. Peel and cut into quarters.
03 - Steam or microwave broccoli florets for 2–3 minutes until just tender, then cool slightly. Combine broccoli, chickpeas, garlic, onion, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper in a food processor. Pulse until combined and slightly chunky—avoid overprocessing into a smooth paste.
04 - With lightly moistened hands, shape mixture into 12 small patties. Heat olive oil in a large skillet over medium heat. Cook falafels in batches for 3–4 minutes per side until deep golden and crisp. Transfer to paper towels to drain excess oil.
05 - In a large mixing bowl, combine cooled buckwheat, cherry tomatoes, cucumber, red onion, chopped parsley, and mint. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Pour dressing over salad and toss gently to coat evenly.
06 - Divide dressed buckwheat salad among serving plates. Arrange warm falafels and quartered eggs on top. Serve immediately while falafels remain crispy.
# Expert Advice:
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- The crispy exterior gives way to a tender, herb-packed interior that satisfies like comfort food but leaves you feeling light and energized
- Earthy buckwheat and fresh herbs balance the warm, spiced falafels creating perfect texture and flavor contrast in every bite
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- Overcrowding the pan while frying will drop the oil temperature and make your falafels absorb too much grease, turning them soggy instead of crispy
- Letting the broccoli cool completely before processing prevents the mixture from becoming too wet and falling apart during cooking
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- If your falafel mixture feels too wet to shape, stir in another tablespoon of chickpea flour and refrigerate for 15 minutes to firm up
- Sprinkle a pinch of flaky sea salt over the finished dish—it makes all the difference in bringing flavors forward