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This is the next level of falafel love in the form of delicious falafel crumble salad.
Just so you know, it may says potato and falafel crumble salad, but actually it’s all about the falafel crumbles. Everything else is just decoration. Though very delicious decoration. These spiced and crunchy crumbles are the perfect addition to this warm potato salad making a lovely light, yet filling vegan meal. This salad is full of great flavours and textures, easy to make and can be served as a main dish or as a side salad or a snack. It’s definitely a must if you are a falafel lover!
So I have a new lover called falafel crumble. Yes, we are in love and I have the feeling this relationship is going to be long lasting. It all started with a failed attempt to make falafels (that’s what you get for not following your trusty falafel recipe). You may know those evil little balls which only want to fall into million little pieces. No matter how hard I tried those falafels just didn’t want to work. So I was standing in my kitchen with some potato wedges in the oven, a big bowl of tomato, sun-dried tomato, cucumber and onion salad, with a delicious tahini sauce, with something you just can’t call falafels and with absolutely no ambition to make a new batch of falafel or intention to throw away food. So long story short, falafel crumbles and a very similar salad to this happened. Since that I make this quick and easy version of the first attempt and I am awfully pleased with how this recipe turned out!
What’s great about these crumbles that they are super versatile. It’s brilliant as a topping for salads, soups and pasta dishes, and gives a cool texture to dips. Plus falafel crumbles are extremely good in sandwiches too! You can also roast the chickpeas in the oven or use leftover roasted chickpeas (just throw them in the food processor with the spices!). And of course make this salad here with potato wedges, sun-dried tomatoes, onion and cilantro!
Potato and Falafel Crumble Salad
- Total Time: 45 mins
- Yield: 4 1x
Ingredients
- 10 small potatoes
- 1 can of chickpeas
- bunch of fresh cilantro
- 2 cloves of garlic
- 1 small red onion
- 10 sun-dried tomatoes
- 1 tsp olive oil
- 2 limes, juice
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- salt, pepper
- tahini to serve
Instructions
- Cut potatoes into wedges, drizzle with salt, pepper and juice of a lime then toss everything together to coat. Bake at 200°C/400°F for about 30 minutes.
- Heat up olive oil in a skillet. Drain and rinse chickpeas very well, then add to hot skillet. Add in garlic powder, cumin, turmeric and salt and shake chickpeas to distribute. Keep cooking (and shaking) for about 5-7 minutes until toasted around the edges. Set aside for 5 minutes to cool.
- After 5 minutes add chickpeas, garlic cloves and cilantro to a food processor and process coarsely. Transfer chickpea mixture back to the skillet and cook for 5 more minutes shaking constantly until crispy.
- Arrange potatoes on a serving plate, add sliced onion and sun-dried tomatoes, drizzle with lime juice and top with warm chickpea crumbles. Serve with tahini. Best when fresh. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: Vegan
Haha, I love this! Something I would totally do! We can always save a recipe idea some way…and this is one delicious way!!
Thank you, Rebecca 🙂
I love how creative your recipes always are! This is fabulous!
Thank you so much!! 🙂
THIS sounds amazing. Seriously good vegan comfort food! And I can’t help but think falafel crumble would potentially be better than normal falafel because of all the crispy edges.
Thank you, Hannah!
I love both crumbled and normal falafel, but this one is for sure the best on salads 😉
What an absolutely delicious combination! Being vegan, falafel is a staple in my diet but have never thought of having it crumbled! So good! Can I ask where you got this serving plate from also? ITs so beautiful!
Thanks, Lucie, falafel is my big love too!
I buy many of my kitchen props at flea markets, if I remember correctly this one was about 50cent 🙂
I just stumbled upon your blog and I love it! The best creations come out of failures sometimes and yours this falafel crumble is a winner. Love love love! Pinned!
Thank you so much for your sweet comment, Rakhee!♥︎
Szia Évi,
Imádom a blogod meg a receptjeidet, nagyon kreatív vagy.
Ezt meg is csinálom holnap, baromi jól néz ki.
Egyből dupla adagot csinálok majd szerintem.
Üdv,
Ági
Szia Ági,
Nagyon örülök, hogy tetszik a blog. Remélem ez is ízleni fog 🙂
Szép napot!
Évi, hát ez valami isteni finom lett, imádta az egész család.
Nem volt friss korianderünk, petrezselyemmel helyettesítettük, de így is nagyon jó lett.
Szejtán gyrosszal és tzatzikivel ettük 🙂
Jaj de jó!
Biztos szuper volt a gyros is a tzatzikivel 🙂
Sounds like a wonderful accident and lots better than in tones of oil fried falafels. I love the pictures.
Thank you, Adina! 🙂
Evi, I chuckled a bit when I read that everything but the falafel was decoration. 😉 What matters is that it’s delicious decoration! Haha. I’m so glad I stumbled across this recipe while exploring your site. “Evil little balls”: YES. Just so much yes. Falafels are tricky sons of… Ahem. Love that you ended up turning this one into a salad instead. The falafel/potato combo is making me really rethink my bowl of apples and shredded wheat… lol.
Thanks for another awesome recipe. Have a great weekend, Evi. <3
Thank you so much!
Yes, falafel is so tricky! I have made so many bad ones, it’s almost embarrassing. Luckily we can decide what to share on our blogs, so we can look like kitchen goddesses ALL THE TIME 😀
This recipe is amazing, I prepared it for
my family last night and they loved it. Thanks for being awesome Green Evi!
Thank you so much Kathy, it makes me really happy to hear your family enjoyed the recipe! 🙂