Vegetarian Recipes

A Maximalist Potato Salad

If you’re looking for a simple potato salad – this isn’t it. But have a look at this more maximalist take regardless. You want this in your life, I promise. It’s vibrating with flavor and color, and incredibly good. The details: tender potatoes are loaded with chiles, chopped herbs, garlic & whatever bright, fresh vegetables you have on hand. Right now, for me, that means asparagus from the market, fava beans from the garden, and peas from the freezer. I haven’t managed to get peas to flourish in our garden plot, but that’s a story for another day.

Let’s talk about a few things before you jump into the recipe! First, it makes a substantial difference if you use spices that are on point and fresh. If your cumin has been collecting dust for years, this may be the opportunity to reboot. In an effort to avoid repeating the cycle, keep that new cumin (and another spice or two?) on your counter for the next couple of weeks. And use them. It’s an opportunity to make an effort to cook with what is in front of you, learn more about what techniques bring out the flavor of those spices (crushing, tempering, or roasting for example), and generally keep them top of mind. This is one way I end up discovering all sorts of ingredient combinations I love. A few go-to spice sources for me (off the top of my head) include Épices Rœllinger, Diaspora Co., Burlap and Barrel, and Épices de Cru. A favorite local Indian grocery also has a growing organic spice selection that I like to browse regularly as well.

I came home with a haul of fresh curry leaves from that same store the other day – and it’s a big part of what inspired this potato salad. I love the fragrance and texture of fried curry leaves whenever I encounter them – for ex: in Sri Lanka and Southern India they are used often – and buy them to cook with whenever I can. A side note, I’ve also had my eye on an eight-foot curry tree at a nearby nursery but it is too large to fit in the car, turning the purchase of the tree into a bigger project. I’m also worried it might not thrive in our yard, which I think is basically a bit of top soil, and then sand. :/

So, on the curry leaf front: I always buy extra, and freeze a bunch. As a rule of thumb, I generally freeze any that I don’t think I’ll use in the next 10 days. After freezing, they’re not as fragrant as fresh, the color shifts a bit and the texture changes, but they do the job and it’s nice to have them on hand. As I mention in the headnotes below, an alternative to curry leaves in this recipe is a big handful of chopped fresh basil. A different preparation altogether, but fragrant, summery, and wonderful. Other ideas? Add some citrus zest. Or, I could imagine a version with slivered, fresh makrut lime leaves in place of the curry leaves. Just a bit of encouragement to experiment and play around.

What you see is a very spring version of this potato salad, but maybe you’re seeing this in August? A summer version would be A+ as well. Experiment with grilled corn, roasted tomatoes, and green beans in place of the asparagus, favas, and peas. Also! I’ll also take this opportunity to call out a detail here. Don’t serve this potato salad straight from the refrigerator or cold. It’s really much better just after tossing the hot potatoes with the garlicky curry-spice oil. Or, if you make it ahead of time, let it come up to room temperature before serving.

Enjoy! And if you’re on the hunt for more potato recipes, a few favorites include sea-salt baked potatoes, mashed potatoes, homemade gnocchi. There’s also a whole list of potato recipes here. Also, this is the time of year to have a couple go-to summery BBQ salad-type recipes on-hand like this Lime-blistered Coleslaw, Grilled Zucchini & Bread Salad, the Sriracha Rainbow Noodle Salad, this Coconut Corn Salad, and a more classic Macaroni Salad.

A Maximalist Potato Salad

I love the fragrance and texture of the fried curry leaves here, and you can find them at most Indian grocery stores. I always buy extra, and freeze a bunch. After freezing, they’re not quite as fragrant as fresh, but they do the job and it’s nice to have them on hand. An alternative to the curry leaves is a big handful of chopped fresh basil. A different preparation altogether, but fragrant, summery, and wonderful as well. This is a spring version, but a summer version would be grilled corn, roasted tomatoes, and green beans in place of the asparagus, favas, and peas.

INGREDIENTS

- 5-6 medium new potatoes (the waxy kind) – 2 lbs.
- 5 cloves medium garlic, chopped
- 1- inch cube of ginger, peeled & chopped
- 3/4 teaspoons fine grain sea salt
- 4 tablespoons olive oil
- 25 fresh curry leaves
- 1 tablespoons black mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1 medium serrano chile, minced
- 1/2 teaspoon ground chile powder (cayenne, guitar sannam)
- 3/4 teaspoon ground turmeric
- 3 green onions, thinly sliced
- 1 cup chickpeas
- 2/3 cup chopped herbs (chives, cilantro, basil)
- 2-3 cups of blanched seasonal vegetables – for example: asparagus segments, fava beans, peas
- Freshly squeezed lemon juice
- 2-3 tablespoons toasted sesame seeds

INSTRUCTIONS

1. Cut the potatoes into 3/4-inch chunks. Boil in salted water until tender throughout, 7-10 minutes. Drain, toss a bit, and set aside.

2. Sprinkle the garlic and ginger with the salt, and chop and smash to a paste.

3. Heat the olive oil over medium-high heat. Add the curry leaves, toss to coat with oil, and fry until it is fragrant and just starting to crisp – 20 seconds or so. Add the mustard seeds and when the seeds begin to pop a bit, stir in the cumin seeds. It should start to toast pretty quickly, and at that point, stir in the garlic-ginger paste along with the serrano chiles. Sauté for another minute or so, remove from heat, and immediately stir in the chile powder and turmeric.

4. Transfer the cooked potatoes to a large bowl, add the chickpeas and chopped herbs and toss gently. Pour the spiced oil over the potatoes along with half of the vegetables and toss well. Taste and add more salt, if needed, along with a couple big squeezes of lemon juice. Toss again, and top with the remaining vegetables and sesame seeds. Serve warm or at room temp (definitely not cold).

NOTES

Serves 6-8.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.