Molly Yeh's Falafel Fattoush Salad
Course: Salads
Cuisine: Middle-Eastern
Keyword: Healthy, Salads
Skill: intermediate
Servings: 1
For the Falafel:
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
- 1 small onion, coarsely chopped
- 4 cloves garlic, minced
- ¼ cup lightly packed cilantro leaves with stems, roughly chopped
- ¼ cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
- 2 tablespoons flour
- 1 ½ tablespoons lemon juice
- Olive oil or flavorless oil, for frying
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- Black pepper
- Pinch of crushed red pepper
For the Salad:
- Olive oil or flavorless oil, for frying
- 3 day-old pitas, chopped or ripped into 1- to 2-inch pieces
- Kosher salt
- 6 cups spinach, lightly packed
- ½ English cucumber or 3 Persian cucumbers
- 2 medium tomatoes, sliced into pieces ¾-inch thick
- ½ small red onion, thinly sliced
- 2 radishes, thinly sliced
- ½ cup fresh mint leaves, chopped
- Black pepper to taste
For the Dressing:
- ¼ cup tahini
- ¼ cup water
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ¾ teaspoon sumac
- ¼ teaspoon kosher salt
For the Falafel:
- Toast the coriander seeds and
cumin seeds in a skillet over
medium heat until lightly browned
and fragrant, then coarsely grind
in a spice grinder.
- In a food processor, combine the
cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, flour, lemon juice, salt, cinnamon, baking soda, crushed red
pepper, and a few turns of black
pepper, and pulse quickly, 80 to
100 times, until the mixture is
combined, but still slightly grainy.
- In a large skillet, heat ¼-inch oil over medium-high heat until
shimmering but not smoking. Fry
a 1-tablespoon test patty until
golden. Adjust the seasonings in
the mixture as desired. Form balls
of falafel mixture, 3 tablespoons
each, packing them firmly and
then flattening them slightly. Fry
on all sides until golden brown.
Transfer to a paper towel.
For the Salad:
- To make the salad: In a skillet,
heat ¼-inch of oil over medium-high heat until shimmering.
Fry the pita pieces until lightly
browned, 30 to 60 seconds on
each side. Transfer to a paper
towel and immediately sprinkle
lightly with salt.
- In a large bowl, combine the
pita chips with the spinach,
cucumber, tomatoes, onion, radishes, and mint leaves. Season
with a few turns of black pepper
and salt to taste.
- To make the dressing: In a bowl,
whisk together the tahini, water,
lemon juice, garlic, sumac, and
salt, stirring until thickened.
- Drizzle half of the dressing
over the salad, toss, top with
the falafel, and serve with the
remaining dressing.