Broccoli Falafels With Buckwheat Herb Salad

The first time I made broccoli falafels, I was honestly skeptical. Id been trying to use up leftover broccoli from a massive Costco haul, and my husband gave me this look that said really, falafels without chickpeas as the star? But one bite in, we were both converted. Now its become our go-to when we want something that feels indulgent but is secretly packed with vegetables.

Last summer, I served this at a lunch for my friend Sarah whos sworn off meat but misses satisfying textures. She literally stopped talking mid-sentence after her first bite, looked at me with wide eyes, and asked for the recipe before wed even finished eating. Theres something about the way the warm falafels slightly wilt the herbs underneath that makes the whole dish come alive.

Ingredients

• Small head broccoli (about 250 g): Steaming it briefly keeps the falafels moist without making them mushy
• Canned chickpeas (1 cup): These bind everything together while keeping the texture light
• Garlic cloves (2): Minced fresh gives you that aromatic punch you cant get from powder
• Small onion (1): Rough chopping is fine since its all getting pulverized anyway
• Fresh parsley leaves (1/2 cup): Dont skimp here, this is what makes the falafels taste bright
• Fresh cilantro leaves (1/4 cup): If you hate cilantro, just add more parsley
• Ground cumin (1 tsp): This is the backbone of that classic falafel flavor
• Ground coriander (1/2 tsp): Adds floral, citrusy notes that balance the earthiness
• Baking powder (1/2 tsp): The secret to keeping them light inside while crispy outside
• Chickpea flour (1/4 cup): Helps bind without making the mixture dense
• Salt and black pepper: Season generously, bland falafels are tragic
• Olive oil (2–3 tbsp): Use enough to get a golden crust, these deserve it
• Buckwheat groats (1 cup): Rinse well or itll taste bitter, Ive learned this the hard way
• Water (2 cups): Perfect ratio for tender but not mushy buckwheat
• Large eggs (4): Seven minutes gives you that jammy yolk thats pure gold here
• Cherry tomatoes (1 cup): Their sweetness balances all the savory spices
• Small cucumber (1): English cucumbers work best, fewer seeds to deal with
• Red onion (1/4 cup): Finely chopped so you get pops of flavor, not overwhelming bites
• Fresh parsley and mint (1/2 cup and 1/4 cup): The more herbs, the happier the salad
• Extra virgin olive oil (3 tbsp): Quality matters here since its not getting cooked
• Lemon juice (1 tbsp): Fresh is non-negotiable, bottled just tastes sad
• Dijon mustard (1 tsp): Makes the dressing silky and gives it a little backbone

Instructions

Cook the buckwheat first:

Rinse those groats until the water runs clear, then boil them like you would pasta. Drain well and spread them on a baking sheet to cool faster, hot buckwheat wilts herbs instantly.

Get your eggs going:

Seven minutes is the sweet spot for yolks that are creamy but not runny. Shock them in ice water immediately so they peel cleanly later.

Prep the broccoli:

A quick steam or microwave session does the trick. You want it tender enough to process but not so soft that it turns to mush.

Make the falafel mixture:

Pulse everything in your food processor until it holds together when you squeeze it. Overprocessing makes them dense, and nobody wants a hockey puck for lunch.

Shape those patties:

Damp hands are your best friend here, the mixture sticks to dry hands like crazy. Make them about the size of golf balls, then gently flatten.

Fry until golden:

Listen for that sizzle when they hit the pan. Three to four minutes per side gives you that irresistible crunch that makes falafels addictive.

Build your salad:

Toss the cooled buckwheat with all those vibrant vegetables while you whisk the dressing. Pour it over right before serving so everything stays crisp.

Bring it all together:

Plate the salad first, then crown it with those warm, spiced falafels and those gorgeous quartered eggs. The contrast of temperatures is everything.

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This recipe has become my answer to the question what can I make thats healthy but actually exciting? Theres a joy in eating something that looks beautiful on the plate and makes you feel good afterward. My daughter who claims to hate broccoli actually asked for seconds, and honestly, that felt like a parenting win.

Make Ahead Magic

The falafel mixture keeps beautifully in the fridge for up to two days, so I often double it and freeze half. Just form the patties and freeze them raw on a baking sheet before transferring to a bag. They go straight from freezer to skillet, taking maybe an extra minute per side.

Swapping and Tweaking

Sometimes I use cauliflower instead of broccoli when thats what I have lurking in the crisper drawer. The buckwheat can be swapped for quinoa or farro if you prefer, though the nutty flavor of buckwheat really ties everything together beautifully.

Serving Suggestions

A dollop of tzatziki on top takes this over the edge, though its perfect without it. I love serving it with warm pita bread for scooping up every last bite.

• Crumble some feta over the top if you eat dairy, the saltiness works wonders
• Avocado slices add creaminess that makes it feel even more luxurious
• A sprinkle of sumac before serving gives it that gorgeous restaurant-style finish

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Every time I make this, Im reminded that the best recipes often come from trying to use up what we have. Something magical happens when you combine simple ingredients with a little bit of care and attention.

Recipe FAQs

→ Can I bake the falafels instead of frying?

Yes, you can bake the falafels at 400°F (200°C) for 20-25 minutes, flipping halfway through. They may be slightly less crispy than pan-fried versions but still delicious.

→ What can I substitute for buckwheat groats?

Quinoa, farro, or bulgur work well as alternatives. Adjust cooking time according to package instructions and let cool completely before assembling the salad.

→ How long do the falafels keep in the refrigerator?

Cooked falafels store well in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness. The salad is best enjoyed fresh but can be stored separately for 1-2 days.

→ Can I make the falafel mixture ahead of time?

Absolutely. Prepare the mixture and shape into patties, then refrigerate on a parchment-lined tray for up to 24 hours before cooking. This actually helps them hold their shape better during frying.

→ Is this dish suitable for meal prep?

Yes, components can be prepped separately. Store cooked buckwheat, boiled eggs, and fried falafels in separate containers. Assemble with fresh vegetables and dressing just before serving for best texture and flavor.