Falafel salad with pickled cucumber and smoked tahini

Chef Devan prepares a multi-layered vegetarian falafel salad with pickled cucumber, smoked tahini & lemon vinaigrette

24 hrs
24 hrs 15 min



Pickled Cucumber

Smoked Tahini

Lemon Vinaigrette



  1. Rinse and pat chickpeas dry and add to a food processor with all ingredients except sesame seeds, baking soda and baking powder.
  2. Blend until all incorporated, for approximately 30 seconds. 
  3. Transfer to a dish and then place in fridge to cool for 15 minutes. 
  4. Meanwhile make pickling liquid by adding all the ingredients except cucumber into a pot and bring to a simmer to dissolve the sugar. 
  5. Cool mixture and add sliced cucumber. The hotter the mixture the faster it will pickle, use your discretion. 
  6. For the lemon vinaigrette gather all ingredients in a mixing bowl except oil and combine well. 
  7. Slowly drizzle in oil while aggressively whisking to emulsify, set aside until needed. 
  8. Combine all ingredients for smoked tahini and set aside until needed. 
  9. Remove falafel mix from the fridge and use a spoon to fold in the baking powder, baking soda and sesame seeds. 
  10. Form desired shape of falafel and rest on a tray. 
  11. Using a large pan on medium heat fill with oil ¾ inch.
  12. Sear falafel until golden brown on both sides and remove to a tray lined with a paper towel to remove excess oil. Plate salad as desired.