This falafel salad bowl trades fussy falafel shaping and frying for golden mini pancakes that are crisp on the outside and tender in the center. Warm cumin-spiced chickpeas meet cool kale, cucumber, tomato, and tangy pickled cabbage, all pulled together with a creamy tahini yogurt dressing that is rich. It is satisfying, balanced, and easy.
Servings: Four
INGREDIENTS
2 15-ounce cans chickpeas, drained
2 large eggs
3 tablespoons cornstarch
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 cup chopped parsley
1/4 cup chopped red onion
2 tablespoons olive oil
1 teaspoon salt
Tahini Yogurt Dressing
1/4 cup tahini
1/3 cup plain whole-milk Greek yogurt
2 tablespoons lemon juice
1 clove garlic
3 to 4 tablespoons warm water
1 bunch curly kale
1/2 cup diced cucumber
1/2 cup diced tomato
1/2 cup pickled red cabbage
1/4 cup chopped parsley
Harissa oil or chili oil (optional)
Pickled jalapeños (optional)
Grated carrots (optional)
PREPARATION
Make the falafel batter: Add chickpeas, eggs, cornstarch, cumin, coriander, parsley, red onion, and salt to a food processor and pulse until mostly smooth with a little texture remaining.
Cook the mini pancakes: Heat 1 tablespoon olive oil in a large skillet over medium heat. Divide the mixture into 4 portions and spoon into the pan, gently spreading each into a 4 to 5 inch round. Cook 3 to 4 minutes per side until deeply golden and set. Transfer to a plate.
Make the dressing: In a bowl, whisk tahini, yogurt, lemon juice, and garlic. Add warm water 1 tablespoon at a time until smooth and drizzleable.
Prep the greens: Tear kale into bite-size pieces, place in a large bowl, and massage briefly with your hands until slightly softened.
Plate: Divide kale among bowls. Top with cucumber, tomato, pickled cabbage, and parsley. Serve the falafel mini pancake alongside and finish with tahini yogurt dressing and optional heat.
Notes:
To quick-pickle red cabbage: Combine 1/2 cup warm water, 1/2 cup white distilled vinegar, 1 tablespoon kosher salt, and 1 tablespoon sugar in a jar. Add thinly sliced red cabbage and let sit at room temperature for at least 30 minutes or refrigerate overnight.
To make harissa chili oil: Stir together 1 tablespoon harissa paste with 2 to 3 tablespoons olive oil in a small bowl. Let sit 10 minutes to infuse. Drizzle over bowls just before serving or store in a sealed container in the refrigerator for up to 1 week. Bring to room temperature before using.
