Broccoli Falafels With Buckwheat Egg Herb Salad

I never thought I'd say this about broccoli, but these falafels converted me. My roommate used to make fun of how much I relied on roasted vegetables as a meal until I brought these to our weekly dinner. Now she asks for them every time.

Last spring I made these for a picnic in the park. They travel surprisingly well, and something about eating them outdoors with sunshine filtering through the trees made the flavors sing even brighter than usual.

Ingredients

• 1 small head broccoli: Steaming it briefly first makes all the difference between dry falafels and ones that stay tender inside
• 1 cup canned chickpeas: Rinse them really well and pat dry, or your mixture might turn out too loose to shape properly
• 2 cloves garlic: Freshly minced gives the best punch, though you can increase this if you really love garlic
• 1 small onion: Rough chopping is perfect since it will all get pulsed together anyway
• 1/2 cup fresh parsley and 1/4 cup fresh cilantro: The combination of both herbs creates this incredible brightness that cuts through the earthy falafels
• 1 tsp ground cumin and 1/2 tsp ground coriander: Toast these spices in a dry pan for 30 seconds before adding for an even deeper flavor
• 1/2 tsp baking powder: This little trick helps the falafels puff up slightly and stay lighter in texture
• 1/4 cup chickpea flour: Acts as the perfect binder, though regular flour works if thats what you have
• 1 cup buckwheat groats: Rinse thoroughly until water runs clear to remove any bitter coating
• 4 large eggs: Seven minutes gives you that perfect jammy yolk that creates its own sauce when cut into
• 1 cup cherry tomatoes and 1 small cucumber: Fresh crunch elements that make every bite interesting
• 3 tbsp extra virgin olive oil and 1 tbsp lemon juice: This simple dressing ties everything together without competing with the falafel spices

Instructions

Cook the buckwheat base:

Rinse your buckwheat until the water runs completely clear, then simmer it for about 10 minutes until tender but still holding its shape. Let it cool while you work on everything else.

Soft-boil the eggs:

Drop room-temperature eggs into boiling water and set a timer for exactly seven minutes. Shock them in cold water immediately so they stop cooking and are easier to peel later.

Prepare the broccoli:

Give the florets just 2-3 minutes of steaming so they soften without getting mushy. You want them to still have some structure going into the food processor.

Build the falafel mixture:

Pulse everything together until just combined, keeping it slightly chunky rather than smooth. Overprocessing is the enemy of good texture here.

Shape and fry:

Wet your hands between shaping each patty to prevent sticking, then fry them until they develop that gorgeous golden crust on both sides.

Assemble the salad:

Toss the cooled buckwheat with all those fresh vegetables and herbs, then dress everything right before serving to keep it crisp and vibrant.

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My sister texted me at midnight once demanding I make these for her birthday brunch. She said she'd been dreaming about the combination of warm, spiced falafels against that cool, refreshing salad for weeks.

Making Ahead For Busy Days

The buckwheat salad base keeps beautifully for a couple of days in the fridge. I often make a double batch and pack it for lunches throughout the week, reheating just the falafels to keep them crispy.

Customizing Your Bowl

Sometimes I'll swap in roasted sweet potato cubes when I want something heartier, especially during colder months. The sweetness plays so nicely against the savory falafel spices.

Serving Suggestions That Work

A simple dollop of Greek yogurt or tahini drizzled over the top adds creaminess that pulls everything together. I've also served these tucked into warm pita with extra herbs for a more portable version.

• Try crumbling leftover falafels over grain bowls the next day
• The egg yolks make their own rich sauce when broken into the salad
• Extra fresh herbs on top are never a mistake here

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There's something deeply satisfying about a meal that feels this nourishing while still being exciting to eat. Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ Can I bake the falafels instead of frying?

Yes, brush the formed patties with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway until golden and crispy on both sides.

→ What can I substitute for buckwheat groats?

Quinoa, bulgur wheat, or farro work well as alternatives. Adjust cooking time according to package directions for your chosen grain.

→ How should I store leftovers?

Keep falafels and salad components separate in airtight containers. Falafels stay fresh for 3-4 days refrigerated and reheat well in a 350°F oven for 10 minutes.

→ Can I make the falafel mixture ahead?

Absolutely. Prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. Shape and cook just before serving for best texture.

→ Is this dish protein-rich enough for a main course?

Yes, with chickpeas, eggs, and buckwheat providing approximately 16 grams of protein per serving, it makes a satisfying and complete vegetarian main dish.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works well—thaw and drain thoroughly before processing to prevent excess moisture in the falafel mixture.