Broccoli Falafel (v) Recipe

Prepare chickpeas and broccoli

Drain soaked chickpeas and pat dry. Steam or blanch broccoli florets until bright green and just tender, about 2–3 minutes, then shock in ice water and drain thoroughly. Finely chop broccoli very small (or pulse in food processor) so it will bind well.

Process mixture

In a food processor, combine drained soaked chickpeas, chopped broccoli, onion, parsley, cilantro and garlic. Pulse in 8–12 short bursts until mixture is coarsely ground but not a smooth paste — it should hold together when pressed. Scrape down bowl as needed.

Season and bind

Transfer mixture to a bowl. Stir in cumin, coriander, baking powder, salt and pepper. Add flour a little at a time and mix until mixture holds together when formed into a small ball. If too wet, add up to 2 tbsp more flour; if too dry, add 1 tbsp water. Refrigerate for 20–30 minutes to firm up.

Shape and cook

Heat 2–3 tablespoons oil in a large skillet over medium heat (or preheat shallow oil to 350°F / 175°C for frying). Form falafel into patties or small balls (approx. 1.5–2 tbsp each). For pan-frying: cook patties 3–4 min per side until deep golden and cooked through, adding more oil if needed. For shallow/deep frying: fry in batches until golden, 3–4 minutes, then drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing.

Combine vinegar, water, sugar and salt in a small saucepan and bring to a simmer to dissolve sugar and salt. Place sliced red onion and carrot in a jar or bowl, pour hot brine over vegetables, let cool to room temperature, then refrigerate for at least 30 minutes (best 1 hour) before serving. Keeps refrigerated for up to 2 weeks.

Toss mixed greens, cucumber, radish and cherry tomatoes lightly with a pinch of salt and a splash of lemon juice or a drizzle of olive oil if desired. Top with a few tablespoons of quick pickles when assembling the plate.

Preheat oven to 400°F (200°C). Brush pita lightly with olive oil on both sides, sprinkle evenly with za’atar and a pinch of sea salt. Place directly on oven rack or a baking sheet and bake 4–6 minutes until crisp and aromatic. Alternatively, toast in a skillet over medium heat 1–2 minutes per side.

Whisk together tahini, lemon juice, minced garlic and salt. The mixture will thicken — gradually whisk in water, a tablespoon at a time, until you reach a pourable consistency. Taste and adjust salt or lemon as desired.

Divide seasonal salad among 4 plates. Arrange 3–4 broccoli falafel patties on each plate. Spoon tahini dressing over the falafel and salad or serve on the side. Add a few spoonfuls of quick pickles, place a za’atar pita on the side or tear into pieces and scatter over the plate. Finish with a sprinkle of za’atar, toasted sesame seeds if using, and a lemon wedge.