Falafel Salad Bowl with Lemon Cornichon Dressing
What do you get when you take warm baked falafel balls, pair them with crunchy veggies and smother them in a creamy, tangy dressing? This delicious Falafel Salad Bowl. With the help of Maille's L'Original Cornichons, little pickled gherkins that pack a tart and flavourful bite, our hearty and healthy salad is supremely satisfying.
We kept things mild with this dish, but if you're looking to spice things up a bit, Maille has 4 varieties of their cornichons to choose from. Explore your inner foodie and try the flavourful originals Mild and Sweet for a sweeter and softer bite. Caramelized Onion will inspire any discerning food lover. And the new Extra Hot Cayenne Chili Pepper is perfect if you are looking to turn up the heat.
Bite Me Bit
"Hunger is the best pickle."
– Benjamin Franklin
Lemon Cornichon Dressing
4 Maille Original Cornichons
¼ cup canola oil
¼ cup olive oil
2 tbsp apple cider vinegar
2 tbsp fresh lemon juice
2 tbsp honey
1 tsp Dijon mustard
½ tsp kosher salt
¼ tsp smoked paprika
2 cups canned chickpeas, rinsed and drained
¼ cup panko (Japanese breadcrumbs)
1 small shallot, chopped
¼ cup chopped fresh flat-leaf parsley
1 small garlic clove, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp ground cumin
½ tsp ground coriander seed
½ tsp kosher salt
¼ tsp cayenne pepper
2 tsp olive oil
8 cups shredded romaine lettuce
1½ cups diced English cucumber
1½ cups cherry tomatoes, halved
3 hard boiled eggs, peeled and quartered
½ cup chopped Maille Original Cornichons
½ cup chopped radishes
1) For the dressing, combine the cornichons, canola oil, olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt and paprika in a blender. Blend until smooth and refrigerate until ready to use.
2) For the falafel, preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. Using a food processor or blender, combine the chickpeas, panko, shallots, parsley, garlic, egg, lemon juice, lemon zest, cumin, coriander seed, salt and cayenne pepper. Pulse several times until a coarse paste forms, scraping down the sides of the bowl once or twice. Shape into 20 small patties and place on prepared baking sheet. Brush tops with olive oil and bake for 12 minutes, flip and continue to bake 10 minutes more. Remove from oven and cool slightly before assembling salad.
3) In a large serving bowl, combine lettuce, cucumber, tomatoes, eggs, Maille Cornichons and radishes. Toss with a spoonful of dressing until lightly coated. Slice each falafel in half and place on top of salad. Drizzle remaining dressing over falafel and serve.