Broccoli Falafel Recipe

Prep chickpeas and broccoli

Drain soaked chickpeas and pat dry. Finely chop broccoli florets by pulsing in a food processor in 3–4 short bursts until small crumbs form but not a paste (aim for 1/8–1/4-inch pieces). Transfer chopped broccoli to a bowl and remove excess moisture by pressing with paper towels if very wet.

Process falafel mixture

In a food processor, combine drained soaked chickpeas, chopped broccoli, parsley, cilantro, onion, and garlic. Pulse until mixture comes together but still has texture (not puréed). Scrape down sides as needed. Transfer to a bowl.

Season and bind

Stir in cumin, coriander, black pepper, 1.5 tsp salt, baking soda, sesame seeds (if using), and flour. Mix thoroughly. The mixture should hold together when pinched; if too wet add up to 2 tbsp more flour or a tablespoon of chickpea flour.

Rest the mixture

Cover and chill the mixture 20–30 minutes to firm up; this helps shape and prevents falling apart during frying.

Shape falafel

Using wet hands or a small ice-cream scoop, shape mixture into patties or balls about 1.75–2 inches in diameter (yields ~12–14 small patties). Place on a tray lined with parchment.

Cook falafel

Heat a large skillet over medium heat and add olive oil (or neutral oil). When shimmering, add falafel in a single layer without crowding (cook in batches). Pan-fry 3–4 minutes per side until deep golden brown and crisp, pressing gently once to flatten slightly. Transfer to a wire rack or paper towel-lined plate to drain. Alternatively, shallow-fry 3 minutes per side in 1/4-inch oil. For baking, brush patties with oil and bake at 425°F (220°C) for 18–22 minutes, flipping halfway.

Make quick pickles

Place thinly sliced red onion in a jar or bowl. In a small saucepan, warm apple cider vinegar, water, sugar and 1/2 tsp salt just until sugar dissolves (do not boil). Pour hot brine over onions, press to submerge, let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Keeps up to 2 weeks refrigerated.

Assemble salad

In a large bowl combine mixed salad greens, sliced radishes, cucumber, and cherry tomatoes. Add quick pickled red onion to taste (start with 1/4–1/2 cup).

Dress salad

Whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Toss lightly with salad just before serving.

Make tahini sauce

In a bowl whisk together 1/2 cup tahini, 2 tbsp lemon juice, 1 grated garlic clove, 1 tbsp olive oil and 1/2 tsp salt. The mixture may thicken; whisk in warm water 1 tbsp at a time (about 2 tbsp) until you reach a smooth, pourable consistency. Taste and adjust salt or lemon as needed.

Prep za'atar pitas

Preheat oven to 400°F (200°C) or heat a skillet over medium. Brush each pita lightly with olive oil and sprinkle evenly with za'atar. If using the oven, place on a baking sheet and bake 6–8 minutes until warmed and slightly crisp at edges. If using a skillet, toast 1–2 minutes per side until warm and fragrant.

Assemble plates

Divide salad among 4 plates. Top each with 3–4 broccoli falafel patties. Drizzle tahini sauce over falafel and salad, add quick pickled red onion, scatter chopped parsley, and serve with a warm za'atar pita and lemon wedge on the side. Adjust salt and lemon to taste.