- Cook Time
- Prep Time
- 1 cup dry chickpeas, soaked in water overnight and drained
- 1 small shallot, quartered
- 3/4 cup chopped fresh flat-lead parsley, divided
- 4 cloves garlic, peeled, divided
- 3 tbsp whole spelt flour
- 2 tsp lemon zest + 3 tbsp fresh lemon juice, divided
- 1 tsp each ground cumin and coriander
- 1 tsp sea salt, divided
- 1/2 tsp ground black pepper, divided
- 1/4 tsp ground cayenne pepper, or to taste, optional
- 3 tbsp olive oil, divided
- 2 eggs, hard-boiled peeled and chopped
- 2.5 cups chopped cucumber
- 1 cup chopped radish
- 1/2 shredded or chopped carrot
- 1/2 cup plain whole-milk Greek yogurt
- 1 tbsp red wine vinegar
- 2 tsp grainy Dijon mustard
- Pinch smoked paprika, optional
- 6 cups shredded romaine lettuce
- Hot sauce, optional
1. Line a baking sheet with parchment paper. Preheat oven to 375°F.
2. To a food processor, add chickpeas, shallot, ½ cup parsley, 3 cloves garlic, flour, 2 tbsp lemon juice, cumin, coriander, ¾ tsp salt, ¼ tsp black pepper and cayenne (if using). Pulse, adding 2 to 3 tbsp water, or as needed, until mixture begins to form a paste but still has some crumb-like texture, 10 to 12 pulses. (NOTE:Don't over-process or mixture will turn into hummus.) Carefully remove blade from processor.
3. Using wet hands, use a scant 2 tbsp falafel mixture to form a round, flattened patty about 1½ inches in diameter and place on a plate. Repeat to make 16 patties total. In a large skillet on medium-high, heat 1½ tbsp oil. Cook falafels in 2 batches, flipping once until just golden, about 1 minute per side. Add remaining 1½ tbsp oil between batches. Place browned falafel on prepared baking sheet; transfer to oven to cook through, 15 to 20 minutes. Set aside to cool.
4. Meanwhile, in a large bowl, toss together eggs, 2 cups cucumber, radish, carrot and remaining ¼ cup parsley. In a blender, purée yogurt, vinegar, mustard, lemon zest, paprika (if using) and remaining ½ cup cucumber, 1 tbsp lemon juice, 1 clove garlic and ¼ tsp each salt and black pepper. Pour yogurt mixture over cucumber-radish mixture and toss.
5. Divide lettuce among plates; top with cucumber-radish mixture and falafels. Serve with hot sauce (if using).
TIP: To make this salad portable, pack ingredients into a large Mason jar. Place dressing at the bottom, followed by radish-cucumber mixture, eggs, lettuce and falafels. For extra heat, bring a container of hot sauce on the side (if using).
- Serving Size: 1/4 of salad and 4 falafels
- Calories: 403
- Carbohydrate Content: 47 g
- Cholesterol Content: 98 mg
- Fat Content: 17 g
- Fiber Content: 10 g
- Protein Content: 19 g
- Monounsaturated Fat Content: 8 g
- Polyunsaturated Fat Content: 3 g