Falafel Salad

Ingredients (For 20 falafels (about 3 cm balls)

Chickpeas (dried) 180 g
Onions (2cm dices) 100g
Garlic 2 cloves
【A】 Parsley (minced) 20 g
Cilantro (minced) 20 g
S&B Oriental Curry Powder 85g 1 Tbsp
Baking powder 1 tsp
Salt 2/3 tsp
Baking soda 1 tsp
Deep frying oil As needed
【Salad vegetables】 Cilantro As needed
Leaf lettuce As needed
Trevise (Italian chicory) As needed
Mint As needed
Red onion As needed
Zucchini As needed
Colorful cherry tomatoes As needed
Hummus As needed
Yogurt dip As needed



  1. Soak the chickpeas in plenty of water overnight.

【Making progress】

  1. Drain the rehydrated chickpeas. Put the chickpeas in a food processor together with the onion and garlic and process them into a paste. Add 【A】 and mix well. Let the mixture sit for 30 minutes.
  2. Add the baking soda to 【1】 and mix well.
  3. Heat the deep-frying oil to 170-180°C (340-360℉). Roll 【2】 into 3 cm balls and put them into the heated oil. Fry the balls until they become golden brown and drain off excess oil.
  4. Cut the leafy vegetables into easy-to-eat pieces. Thinly slice the red onion and zucchini.
  5. Put the falafels and vegetables together on a plate.