Crispy on the outside, tender on the inside and exploding with savory goodness - falafel is a total flavor bomb. There are a lot of ingredients here, but it's truly a simple recipe that really delivers. This salad tastes like Summer. Just be sure to use dried chickpeas and soak overnight - canned will turn into hummus.
2 cups dried chickpeas, soaked covered in water overnight then rinsed
1 small yellow onion, chopped
1/4 cup fresh parsley, chopped
4 cloves garlic, chopped
1 T chickpea flour (or AP flour)
1 1/2 t sea salt
1 1/2 t cumin
1 t coriander
1/4 t cayenne
6 cups greens
1 green bell pepper, chopped small
1/2 red onion, chopped small
1 pint cherry tomatoes, halved
2 T fresh dill, chopped
Juice of 2 lemons
1/2 cup olive oil
Sea salt & fresh ground pepper to taste
Place chickpeas, onion, garlic, parsley, flour, salt & spices in a food processor. Pulse until a thoroughly combined paste forms.
Place mixture in a covered bowl and refrigerate 1 hour.
Meanwhile prepare veggies.
Heat oil in a high-sided pan on medium high. Form chickpea mixture into 1 inch balls and place on parchment.
Fry falafel in the oil for approximately 2-3 minutes per side. Do a test run with a few to be sure the oil is at a temperature that browns the outside while cooking the inside thoroughly.
Transfer the falafel balls to a paper towel to drain some of the oil.
Divide the salad ingredients among 4 bowls. Top with falafel and drizzle a whisked mixture of lemon, olive oil, salt & pepper.