Crispy Falafel Chopped Salad

• Canned Chickpeas(2)
• Onion(1)
• Garlic(4 cloves)
• Flat Leaf Parsley(20 g)
• Cumin(2 tsp)
• Coriander(1 tsp)
• All-Purpose Flour(3 tbsp)
• Baking Powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(5 tbsp)
• Lettuce(1)
• Cucumber(1)
• Tomato(3)
• Red Onion(1)
• Fresh mint(10 g)optional
• Tahini(4 tbsp)
• Lemon(2)
• Water(4 tbsp)

Method

1. 1

   Drain and rinse {Canned Chickpeas} very well, then pat dry. Roughly chop {Onion}, {Garlic}, and {Fresh parsley}.

   ~8 min

2. 2

   Add the chickpeas, chopped onion, chopped garlic, parsley, {Cumin}, {Coriander}, {Flour}, {Baking Powder}, {Salt}, and {Black pepper} to a food processor. Pulse until you have a coarse, sticky mixture with small visible bits, then shape into 16 small flattened balls.

   ~10 min

3. 3

   Heat {Olive oil} in a large frying pan over medium heat. Fry the falafel pieces for 4–5 minutes per side until deeply golden and crisp, then transfer to a plate and let them cool slightly.

   ~10 min

4. 4

   While the falafel cooks, finely chop the {Lettuce}, {Cucumber}, {Tomato}, {Red Onion}, and {Fresh mint}. In a bowl, whisk {Tahini}, the juice of {Lemon}, grated {Garlic}, and {Water} until smooth and pourable.

   ~8 min

5. 5

   Break the warm falafel into rough bite-size pieces. Toss the chopped salad with half the dressing, then fold in the falafel pieces so everything is evenly mixed but still textured.

   ~2 min

6. 6

   Serve the salad in shallow bowls with the remaining dressing spooned over the top.

   ~2 min