Broccoli Falafels With Buckwheat Egg Herb Salad (Printable version)
Crispy broccoli-chickpea patties over a light buckwheat and herb salad with boiled eggs.
# What You'll Need:
→ Broccoli Falafels
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→ Buckwheat, Egg & Herb Salad
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# How to Prepare:
01 - Rinse buckwheat groats under cold water. In a medium saucepan, bring 2 cups water to a boil. Add buckwheat, reduce heat, cover, and simmer for 10-12 minutes until tender. Drain excess water and let cool.
02 - Place eggs in saucepan, cover with cold water, and bring to boil. Reduce heat and simmer for 7 minutes for medium-set yolks. Transfer eggs to cold water, peel, and cut into quarters.
03 - Steam or microwave broccoli florets for 2-3 minutes until just tender. Cool slightly. In food processor, pulse broccoli, chickpeas, garlic, onion, herbs, cumin, coriander, baking powder, flour, salt, and pepper until combined and slightly chunky. Do not overprocess.
04 - With damp hands, form mixture into 12 small patties. Heat olive oil in large skillet over medium heat. Fry falafels in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels.
05 - In large bowl, combine cooled buckwheat, cherry tomatoes, cucumber, red onion, parsley, and mint. In small bowl, whisk olive oil, lemon juice, Dijon, salt, and pepper. Pour over salad and toss gently.
06 - Divide salad between plates, top with falafels and quartered eggs. Serve immediately.
# Expert advice:
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- The contrast between crispy falafels and cool, herb-flecked buckwheat is absolutely magic
- Everything comes together in under an hour, but tastes like restaurant food
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- Patting your cooked broccoli dry before processing prevents soggy falafels that fall apart in the pan
- Letting the buckwheat cool completely means it wont wilt the herbs when you toss everything together
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- If your falafel mixture feels too sticky to shape, chill it for 15 minutes before forming patties
- A cast iron skillet gives the best crispy crust, but any heavy-bottomed pan works beautifully