Deconstructed falafel salad recipe for a fresh twist

Ingredients for Deconstructed falafel salad

• 150 ml extra-virgin olive oil

• 2 bunches kale leaves, torn

• 1 persian cucumber, sliced into thin rounds

• 150 g store-bought pita chips

• Handful flat-leaf parsley leaves, roughly chopped

• Handful mint leaves

• 1 lemon, cut into wedges

• Sea salt

• 500 g cooked chickpeas, drained and patted dry

• 150 ml extra-virgin olive oil

• 2 garlic cloves, finely chopped

• 10 ml ground cumin

• 5 ml paprika

• Sea salt, black pepper

• 90 g tahini paste

• Juice of 1 lemon, plus more if needed

• 1 garlic clove, very finely chopped

• Sea salt, black pepper

How to make Deconstructed falafel salad

1. Preheat the oven to 220°C (fan oven 200°C).

2. For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish.

3. Cover the chickpeas with olive oil, season generously with 2 large pinches of sea salt and black pepper, and add the garlic, cumin, and paprika.

4. Stir to combine, then roast for 35–40 minutes, until the chickpeas are crispy. Set aside.

5. Heat a large frying pan over medium heat and drizzle with oil.

6. Add the kale in batches along with a pinch of salt, and cook for 2–3 minutes until wilted.

7. To make the lemon tahini, pour the tahini into a small bowl.

8. Whisk in the lemon juice and garlic, then gradually add 1 tablespoon of water at a time until the sauce reaches the consistency of thickened cream.

9. If the tahini becomes too thick, continue to add water until it returns to a smooth, creamy sauce.

10. Season the tahini with sea salt and black pepper, and add more lemon juice if desired for a stronger lemon flavour.

11. Combine the crispy chickpeas (along with their cooking oil) with the kale, cucumber, half the pita chips, and herbs in a serving bowl.

12. To serve, drizzle the lemon tahini over the salad and scatter the remaining pita chips on top.

13. Serve with lemon wedges on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.