falafel salad with lemon tahini dressing

Lunch

Falafel Salad with Lemon Tahini Dressing

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.

Ingredients

1 cup dried chickpeas
2 cups packed flat-leaf parsley, divided
¼ cup chopped red onion plus 1/4 cup thinly sliced, divided
2 cloves garlic
5 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice, divided
1 tablespoon ground cumin
1 teaspoon salt, divided
5 tablespoons tahini
5 tablespoons warm water
6 cups sliced romaine lettuce
2 cups sliced cucumbers and/or radishes
1 pint grape tomatoes, quartered

Directions

Soak chickpeas in cold water for 12 to 24 hours.
Drain the 1 cup of chickpeas and transfer to a food processor. Add 1 cup parsley, 1/4 cup chopped onion, 2 garlic cloves, 1 tablespoon oil, 1 tablespoon lemon juice, 1 tablespoon cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
Meanwhile, whisk 5 tablespoons tahini, 5 tablespoons water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add 6 cups romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with 2 cups sliced cucumbers and/or radishes, 1 pint tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.