How far in advance can I make potato and falafel crumble salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is potato and falafel crumble salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does potato and falafel crumble salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is potato and falafel crumble salad [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Potato and Falafel Crumble Salad
[Vegan]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

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Potato and Falafel Crumble Salad [Vegan]

This salad is a creative way to enjoy the taste and texture of falafel. In this recipe, chickpeas are roasted in a skillet until they become crispy and begin to crumble. They're then tossed with soft potatoes, tangy red onions, and savory sun-dried tomatoes. This falafel crumble salad is full... Read More

Ingredients You Need for Potato and Falafel Crumble Salad [Vegan]

10 small potatoes
1 14-ounce can of chickpeas
A bunch of fresh cilantro
2 cloves of garlic
1 small red onion
10 sun-dried tomatoes
1 teaspoon olive oil
2 limes, juice
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper, to serve
Tahini, to serve

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How to Prepare Potato and Falafel Crumble Salad [Vegan]

Cut potatoes into wedges, drizzle with salt, pepper, and lime juice, then toss everything together to coat. Bake at 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 the pan to distribute the chickpeas.
Keep cooking (and shaking the pan) 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 the 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 warm with tahini.