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 of great flavors and contrasting textures. It's also easy to make and can be served as a main dish, a side salad, or a snack. The leftover crumbles are great for hummus wraps or for sprinkling over pasta.

Potato and Falafel Crumble Salad [Vegan]

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  • 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


  1. 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.
  2. Heat up olive oil in a skillet.
  3. 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.
  4. Keep cooking (and shaking the pan) for about 5-7 minutes until toasted around the edges. Set aside for 5 minutes to cool.
  5. After 5 minutes add chickpeas, garlic cloves, and cilantro to a food processor and process coarsely.
  6. Transfer the chickpea mixture back to the skillet and cook for 5 more minutes, shaking constantly, until crispy.
  7. 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.


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