Broccoli Falafels with Buckwheat, Egg and Herb Salad

Recipe

Broccoli Falafels with Buckwheat, Egg, and Herb Salad is a must try! 

This wholesome, flavorful dish combines the hearty goodness of vegetables, grains, and protein. The vibrant green of the falafels, packed with chickpeas, offers a crispy texture that's both satisfying and nutritious. Paired with a refreshing salad, this meal is a feast for the eyes as well as a nourishing option for any time of day. The tangy dressing and creamy Greek yogurt complement the dish making it a delightful balance of taste and health.

Delicious and nutritious!

Ingredients 

BROCCOLI FALAFELS 

• 300g broccoli, coarsely chopped 
• 400g can chickpeas, drained and rinsed 
• ½ cup chopped mint leaves, plus extra to serve 
• 2 green onions, sliced 
• 1 clove garlic, crushed 
• 2 tsp ground cumin 
• 2 tsp ground coriander 
• 1 tsp baking powder 
• 2 tbsp quinoa flour 

BUCKWHEAT, EGG AND HERB SALAD 

• ½ cup (85g) buckwheat kernels 
• 3 eggs 
• 1 bunch continental parsley, leaves chopped 
• 1 bunch coriander, leaves chopped 
• 1 small red onion, finely chopped 
• 150g vegetables (e.g. cherry tomatoes, cucumber & spinach) 

DRESSING 

• 2 tbsp lemon juice 
• 1 tbsp apple cider vinegar 
• 1 small clove garlic, crushed 
• 1 tbsp olive oil 
• Salt and freshly ground black pepper 
• ½ cup (125ml) Greek yoghurt 

Method  

BROCCOLI FALAFELS 

1. Preheat oven to 200°C/180°C (fan-forced) and line a baking tray with baking paper. 
2. Place broccoli, chickpeas, mint, green onions and garlic into the bowl of a food processor. Pulse until the mixture is finely chopped. Add remaining ingredients and process until mixture resembles fine breadcrumbs. 
3. Divide the mixture into 12 balls and shape into small patties approximately 1cm thick. Place onto prepared baking tray, spray both sides with cooking spray and bake 15 minutes. Turn over, bake a further 10 minutes. Set aside. 

BUCKWHEAT, HERB AND EGG SALAD 

1. Meanwhile, cook buckwheat in boiling water for 15 minutes. Drain and refresh with cold water. Set aside. 
2. Boil eggs for 5 minutes for medium boiled eggs. Drain, cool and peel. Cut in half. Set aside. 
3. Transfer buckwheat to a large salad bowl. Add parsley, coriander, onion and other vegetables and toss to mix evenly. 

DRESSING 

1. Whisk lemon juice, apple cider vinegar, garlic and oil. Season with salt and freshly ground black pepper. Drizzle ¾ over the salad and mix well. Mix remaining into the yoghurt. 
2. Top buckwheat salad with eggs and serve with broccoli falafels and yoghurt. Garnish with extra mint. 

Notes: 

For this recipe to be 'heart healthy', use wholemeal spelt or any gluten free flour such as buckwheat. 

Nutrition information

Per serve (4)  

Carbohydrate exchanges: 2

With thanks to Australian Eggs.