Recipe for Falafel-Style Salad with Crispy Chickpeas

How to make Falafel-Style Salad with Crispy Chickpeas

1. 1. Preheat the oven/air fryer to 200°C. If using an oven, turn on the fan function.

2. 2. Drain the chickpeas from the brine and rinse them thoroughly under cold water, then transfer them to a large bowl.

3. 3. Drizzle the chickpeas with half of the olive oil and add the spices. Mix well and spread them out on a baking sheet lined with parchment paper.

4. 4. Bake the chickpeas for 20-30 minutes. After 20 minutes, check if the chickpeas have reached the desired crispiness. If not, bake them for a few more minutes. In the meantime, prepare the other ingredients.

5. 5. Cook the bulgur wheat according to the package instructions. Once cooked, let it cool.

6. 6. Cut the tomato and cucumber into medium-sized cubes. Finely chop the herbs.

7. 7. Prepare the dressing by mixing the tahini with warm (not hot) water. Whisk until smooth and slightly runny. Add the yogurt, half of the lime juice, and mix again. Season to taste with salt and pepper.

8. 8. In a large bowl, combine all the ingredients except for the dressing, arugula, and pomegranate, and mix well.

9. 9. Serve the salad on a bed of arugula, drizzled with the dressing, and sprinkled with pomegranate seeds. Place the remaining lime wedge on the side for squeezing over the salad.