Falafel Salad

Name: Falafel Salad
Ingredients: 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 cup fresh parsley leaves; 1/2 cup chopped red onion; 1/4 cup dry breadcrumbs; 1 large egg; 2 large garlic cloves, quartered; 1 tablespoon fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon salt; 2 tablespoons all-purpose flour; 1 tablespoon olive oil, divided; 1 (10-ounce) bag chopped romaine lettuce; 2 cups chopped cucumber (about 2); 1 cup chopped tomato (about 1 large); 1/2 cup chopped green onions (about 4)

16 ingredients

4 steps

Ingredients

1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup fresh parsley leaves
1/2 cup chopped red onion
1/4 cup dry breadcrumbs
1 large egg
2 large garlic cloves, quartered
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon olive oil, divided
1 (10-ounce) bag chopped romaine lettuce
2 cups chopped cucumber (about 2)
1 cup chopped tomato (about 1 large)
1/2 cup chopped green onions (about 4)

Directions

1

Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.
2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 3 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and patties.
3

Arrange lettuce, cucumber, tomato, and green onions on serving plates. Top servings with falafel patties. Drizzle each serving with Tahini Sauce.
4

Note: Nutritional analysis totals include Tahini Sauce.