DECONSTRUCTED FALAFEL SALAD

Deconstructed Falafel Salad image

Provided by Claire Thomas : Food Network

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 16

1 cup very hot tap water
1/2 cup rice wine vinegar
2/3 cup sugar
2 1/4 teaspoons kosher salt
1/4 head cauliflower (about 1/2 pound), cut into bite-size florets (about 2 cups)
1 Persian cucumber, thinly sliced
Olive oil, for frying
1 cup canned and drained chickpeas, patted dry
Kosher salt and freshly ground pepper
1 fennel bulb, cored and shaved
1/4 cup roughly chopped mint
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped parsley
1 jalapeno, thinly sliced (optional)
2 tablespoons tahini
2 tablespoons yogurt

Steps:

Make the pickles: Combine the water, vinegar, sugar and salt in a medium bowl and stir until the sugar and salt dissolve; pour over the cauliflower and cucumber in another medium bowl and let sit for at least 15 minutes.
Meanwhile, prepare the salad: Heat 1 inch of oil to 400 degrees F in a deep skillet. Add the chickpeas and cook, flipping occasionally, until deep golden brown and crisp, about 5 minutes. Transfer the chickpeas to paper towels with a slotted spoon to drain, then sprinkle with salt and pepper.
Combine the fennel, all of the herbs and jalapeno in a large bowl. Drain the cauliflower and cucumber pickles and add to the bowl. Add the fried chickpeas, tahini and yogurt. Toss to combine and serve!