Flavorful & Healthy Vegan Falafel Salad
Flavorful & Healthy Vegan Falafel Salad
Nutritious Vegan Falafel Salad Recipe
A delicious and healthy vegan salad featuring tender, savory chickpea falafel served over fresh arugula. This dish is perfect for a satisfying meal or a delightful brunch, made with simple ingredients.
Falafel Ingredients- 500g soaked chickpeas
- 10g fresh cilantro (about 1 small bunch)
- 1/2 red onion (or regular onion), chopped
- Juice of 1/2 lemon
- 1 green chili (optional, for a spicy kick), finely chopped
- 10g ground cumin (approx. 1.5 Tbsp)
- Pinch of salt
- 2-3 Tbsp semolina (or all-purpose flour as a substitute)
Salad & Dressing- 200g fresh arugula
- Balsamic glaze, for drizzling
- Small handful of walnuts, grated
- Pinch of black pepper
- 200g fresh arugula
- Balsamic glaze, for drizzling
- Small handful of walnuts, grated
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the falafel. Ensure the soaked chickpeas are well-drained. Wash and dry the fresh cilantro. Peel and roughly chop the red onion. Finely chop the green chili (if using), removing seeds. Squeeze the juice from half a lemon.
Step 2
In a food processor or blender, combine the drained soaked chickpeas, cilantro, chopped red onion, green chili, ground cumin, lemon juice, semolina (or flour), and a pinch of salt. The semolina or flour will help bind the mixture.
Step 3
Process the ingredients until they are coarsely ground. Aim for a texture that’s not too smooth, allowing for some texture in the falafel. Over-processing can result in a paste that’s difficult to shape. Pulse a few times and check the consistency; it should hold together when squeezed.
Step 4
Scoop out portions of the mixture and shape them into small, flattened balls or patties. They should be about bite-sized. If the mixture is too sticky, lightly moisten your hands with water or dust them with a little flour to prevent sticking.
Step 5
Heat a generous amount of cooking oil in a deep pan over medium heat. Once the oil is hot (a small piece of mixture should sizzle immediately), carefully add the shaped falafel. Fry them for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Step 6
Remove the cooked falafel from the oil and place them on a plate lined with paper towels to drain excess oil. You’ll have golden-brown, crispy falafel with a tender interior.
Step 7
Arrange the fresh arugula on a serving plate, tearing or cutting it into manageable pieces. Place the warm, freshly fried falafel on top of the bed of arugula.
Step 8
Drizzle the balsamic glaze generously over the falafel and arugula. The sweet and tangy glaze adds a wonderful depth of flavor. A light sprinkle of black pepper is also a nice addition.
Step 9
Finally, grate a small handful of walnuts over the salad using a microplane or grater. The nutty aroma and texture of the walnuts provide a perfect finishing touch. Enjoy your delicious and healthy Vegan Falafel Salad!
