Leanne Wei

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! 


  • 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. 


  • 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


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!