Panko-Coated Chickpea Falafels with Leafy Greens and Roasted Vegetables
Aline Davies
December 12, 2024
This vibrant and satiating salad is packed with fresh and roasted vegetables and served with herb-loaded panko crumb-coated chickpea falafels with a rich and creamy tahini lemon dressing. The falafels (this recipe makes about 6 to 8) are filled with herbs and spices and are lightly coated in panko crumbs and pan-fried to give them a crispy exterior. You can also substitute the chickpeas with black beans or cannellini beans. They can be prepared ahead of time and made in large batches so that you have them ready to cook at any time!
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Ingredients
Adjust Servings
| 1 x 400 g can chickpeas, drained | |
| 1 tablespoon flour (all-purpose or a gluten-free flour alternative) | |
| 1 shallot or ¼ red onion, roughly chopped | |
| 2 garlic cloves, peeled | |
| 1 teaspoon ground cumin | |
| 1 teaspoon dried parsley | |
| 1 teaspoon dried oregano | |
| 1 teaspoon ground smoked paprika | |
| Small handful fresh coriander, roughly chopped | |
| 1 teaspoon salt, divided | |
| 4 tablespoons panko bread crumbs (or opt for a gluten-free bread crumbs) | |
| Extra-virgin olive oil | |
| 1 medium zucchini, sliced ½ cm thick lengthways | |
| Freshly ground black pepper | |
| 4 large handfuls of spinach | |
| 100 g curly kale, roughly chopped | |
| ½ yellow bell pepper, sliced | |
| 2 tablespoons pumpkin seeds |
For the tahini lemon dressing
| 1 ½ tablespoons hulled tahini | |
| 2 tablespoons extra-virgin olive oil | |
| 1 tablespoon lemon juice | |
| 1 tablespoon apple cider vinegar | |
| Salt to taste |
Directions
1.
For the chickpea falafels, combine the chickpeas in a food processor with the flour, shallot, garlic, dried parsley, dried oregano, ground smoked paprika, coriander and ¾ teaspoon salt and pulse until combined and a coarse mixture forms (be careful not to pulse it until smooth!). The mixture should be able to bind well when handling, if not, pulse a few more times.
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2.
Prepare a large plate with the panko crumbs. Scoop a heaped tablespoon of the mixture and form into balls, then coating them all over with the panko. Place the patties across a lined dish or tray and pop into the freezer to set for about 20 to 30 minutes.
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3.
Whilst they are chilling, preheat the oven to 180°C/350°F/ Gas Mark 4. Place the sliced zucchini flat across a lined baking tray and drizzle with some olive oil and the rest of the salt and black pepper. Place in the middle of the oven and roast for 25 to 30 minutes. Turning halfway through. Take out and leave to one side to cool slightly.
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4.
Take the chickpea falafels out of the freezer set to one side. Warm a large frying pan over medium heat, and once warm add a few tablespoons of oil to coat the pan. Place across the pan (as many as you can fit without overcrowding the pan) and cook until golden brown all over, turning carefully.
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5.
For the dressing, combine all the ingredients in a small bowl. Taste and adjust the seasoning if needed. Set to one side.
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6.
In a large bowl, combine the spinach, kale, bell pepper and roasted zucchini and toss together with the dressing. Serve topped with the chickpea patties and sprinkle with pumpkin seeds.
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Notes
You will need a food processor.
