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Hello, i'm Leanne.

Honey & Velvet is my creative space dedicated to good food, wellness, beauty and travel.

Summer Falafel Salad

If you've seen my flower salad earlier last week, you'll already know about my current obsession with broccoli rabe at the moment.  As I mentioned in my previous post, I have a copious amount of broccoli rabe on hand so my goal is to make a handful of dishes using different parts of the broccoli rabe.  I'm using raw broccoli rabe greens with the flowers in today's vegan falafel salad. I hope you enjoy! 


Preparation

  • Prep veggies: wash, dry, slice vegetables into bite size. 
  • Line broccoli rabe greens the base of the bowl and layer with slices radish, carrots and cucumbers. 
  • Add falafels, garnish with broccoli rabe flowers and drizzle in fresh lemon juice. 
     

Salad

  • Broccoli rabe greens
  • Broccoli rabe flowers
  • Radish
  • Cucumbers
  • Carrots
  • Lemon
  • Falafel (recipe below)

Vegan falafels (makes 24)

  • chickpeas (850g/30oz)
  • 1 red onion
  • 5 garlic cloves
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/3 cup flour 
  • 2 tsp baking powder
  • 1 tsp sea salt 
  • black pepper
  • frying oil

PREPARATION

In a blender or food processor blend the chickpeas, onion, garlic, parsley and cilantro into a thick paste.  I found it easier to blend the ingredients in two batches since my humble blender is no vitamix. 

Transfer the mixture into a large bowl and combine with flour, baking powder, salt and pepper. Mix well, cover and allow the mixture to rest in the fridge for 1-2 hours. 

In a large pot or deep fryer, heat oil to approximately oil 350°F.  You can test the temperature by dropping a little batter in - it should be hot enough for the falafel float. Drop small balls of the falafel batter in and allow them to cook for 2-3 minutes. Remove from the oil and place on a plate lined with paper towels to remove excess oil.

Add into salad and enjoy!


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