Paying homage to an age-old delicacy that has transcended into a popular street food, this falafel salad is not only vegan but also absolutely delicious and perfect for all occasions!
In a medium sized mixing bowl, soak chickpeas overnight or at least for 12 hours. Cover the chickpeas generously as the chickpeas will expand.
When ready, drain the chickpeas and place in a food processor.
Roughly chop the parsley, coriander and onion and add with the chickpeas.
Then add garlic cloves, water, flour, cumin powder, salt, cardamom powder, coriander powder, baking powder, black pepper and cayenne pepper.
Blitz until pureed
Using your hands, make about 10-12 torpedo-shaped falafels plus 1 extra large one. Place in the fridge for 30 minutes so that it will hold its shape when frying.
In a saucepan or deep fry pan, add 2 cups of vegetable oil on medium to high heat.
Add the falafels in and fry until golden brown. Watch them carefully as it doesn’t take very long.
Remove and let rest on paper towels to absorb excess oil.
Salad
Cut the cucumbers to about 1 cm thickness.
Slice the shallots and red radishes thinly.
Slice the green tomatoes.
In a medium sized mixing bowl, add the mixed leaves, cucumber, shallot, red radish and green tomatoes. Add ½ tsp of olive oil, the juice of ½ lemon and some pepper to taste.
Toss until well combined.
Piping Falafel: Footballs
Put 1-2 tbsp of hummus into a zip lock bag or piping bag with a tip that has a very small opening. If using a zip lock bag, cut a very small hole at one of the bottom corners.Select 3-4 of your best-looking falafel plus the extra-large falafel. Pipe the hummus gently with one long vertical line down the length of the hummus and 3 short lines horizontally to resemble the lace of the football.
Select 3-4 of your best-looking falafel plus the extra-large falafel. Pipe the hummus gently with one long vertical line down the length of the hummus and 3 short lines horizontally to resemble the lace of the football.
Assembly
Using a big platter, place the mixed salad and spread out evenly.
On one side of the salad, place all the remaining hummus in a heap. Using the back of a spoon, press down in the centre of the hummus and make circular motions to create a well.
Add 2 tsp of olive oil to the centre of the hummus well.
Pick 3-4 falafels, break in half and place around the salad.
Place the rest of the falafel around the rest of the platter.
Season with pepper to taste.
Serve.
Video
Notes
This is a fun and sophisticated way to present a football-themed salad. This can, of course, be made at any time, so the torpedo shapes are not necessary. Just make them into regular balls if you wish.
You cannot use canned chickpeas for making falafel as it is cooked chickpeas. It is too wet, and the falafels will not hold together nicely.
You can replace the cayenne pepper with hot paprika or chilli powder. You can also omit if you don’t like it with a bit of spice.
The baking powder is essential for making it nice and fluffy.