FALAFEL SALAD RECIPE

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INGREDIENTS
  • 1 3/4 cups dry chickpeas, soaked overnight
  • 2 cloves garlic, peeled and smashed
  • 1 yellow onion, chopped
  • 1 small handful of parsley, chopped and stems removed
  • 1 tsp cumin
  • 1 tsp coriander seeds, ground
  • 1/4 tsp cayenne pepper
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tbsp lemon juice, or 1 small lemon
  • 1/4 - 1/2 cup water
  • 2 tbsp all-purpose flour (enough to slightly hold the mixture together)
  • 1 large egg, lightly beaten
  • 1/4 cup sesame seeds
  • vegetable oil for frying

DRESSING INGREDIENTS
(makes a little more than 1/2 cup)
  • 1/4 cup oil (canola, olive, safflower, or grapeseed)
  • 2 tbsp lemon juice or 1 small lemon
  • 1/4 cup plain yogurt
  • 1 tsp granulated sugar
  • 1 tbsp apple cider vinegar
  • dash of salt

SALAD INGREDIENTS
  • 8 cups romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 onion, sliced
  • 2 tbsp capers, drained

In the food processor or blender, pulse half of the chickpeas until they are broken into smaller pieces. Place into a large bowl.
Place the rest of the chickpeas into the food processor with the garlic, onion, parsley, cumin, coriander, cayenne, baking soda, salt, lemon juice and water. Pulse until it resemble a paste. Add to the large bowl with the chickpea pieces. Stir in the flour, egg, and sesame seeds.
Scoop a rough 1/4 cup of the falafel mixture and roll into a ball. Place onto the parchment paper. Continue in this manner until you have rolled all of the falafel balls. Place the baking sheet into the fridge and let sit for 1 hour. Some of the water will seep out onto the tray, this is normal.
Add the vegetable oil to a large frying pan, and heat on medium. You want enough oil to cover half of the falafel while frying.
Remove the falafels from the fridge. Carefully slide with a spoon, 5 or 6 falafels at a time into the oil. Do not drop them into the oil or they will fall apart. Fry for a couple of minutes on each side or until the falafel has turned a medium shade of brown. Remove from the oil and place onto a paper towel. If the oil is too hot, the falafels will cook on the outside way quicker than on the inside. I would recommend frying one falafel first and then adjust the temp accordingly. Also, it's worth noting that the oil will cool slightly after frying the first batch.
In a mason jar or any jar with a lid, add all of the dressing ingredients. Shake until combined.
To assemble the salad, add the lettuce, tomatoes, cucumber, onion and capers to a plate. Place a few falafels on top and drizzle with the dressing.

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