Falafel Pancake Bowl with Greens and Tahini Yogurt
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.
