The Deconstructed Falafel Salad

Luisa Brimble

Falafels are the perfect plant-based morsel and a family favorite. However, in this salad, I’ve dismantled perfection and discovered a new, delicious way to enjoy the feted flavors of falafels—chickpeas, cumin, parsley, mint, and tahini. The crispy oven-roasted chickpeas are nothing short of incredible, and I encourage you to try roasting all types of beans in this manner.

Serves 4

• Extra-virgin olive oil
• 2 bunches of kale, stems removed and leaves torn
• 1 Persian cucumber, sliced into thin rounds
• 3 cups store-bought pita chips (omit for gluten-free)
• Handful of flat-leaf parsley leaves, roughly chopped
• Handful of mint leaves
• 1 lemon, cut into wedges
• Sea salt

For the crispy roasted chickpeas:

• 18 ounces cooked chickpeas (about 2 drained cans), patted dry (or substitute white beans or butter beans)
• Extra-virgin olive oil
• Sea salt and black pepper
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon paprika

For the lemon tahini:

• 1/3 cup tahini
• Juice of 1 lemon, plus extra if needed
• 1 garlic clove, very finely chopped
• Sea salt and black pepper

Preheat the oven to 425 degrees F.