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!
- 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
- 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!