Falafel is one of my favorite meals. Crispy, fresh, and usually wedged between bright pickles, creamy tahini, and fluffy pita – it’s all about layering textures and flavors for the perfect combination. I took that idea out of the pita and into the salad bowl, and simplified things by using crispy fried chickpeas rather than balls of falafel. I’m pretty obsessed. Super fresh, a little spicy, and just so good.
2 cups olive oil
1 cup chickpeas, cooked and drained
1 fennel bulb, shaved
1 recipe pickles
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped parsley
1 jalapeno, thinly sliced (optional)
2 tablespoons tahini
2 tablespoons yogurt
1 cup very hot tap water
1/2 cup rice-wine vinegar
2/3 cup sugar
2 1/4 teaspoons kosher salt
1 persian cucumber, thinly sliced
2 cups cauliflower, chopped into small florets
Heat up the oil in a deep pan to 400F. Add the chickpeas and cook for about 5 minutes, flipping every now and then until deep golden brown and crisp. Drain on a paper towel and sprinkle with salt and pepper.
Combine everything in a bowl, and serve!
To make the pickles, combine the water, vinegar, sugar and salt and stir until the sugar and salt are dissolved. Pour over the cucumber and cauliflower, and let it sit for at least 15 minutes.