Ingredients

  • 1 cup dried chickpeas
  • 2 cups packed flat-leaf parsley, divided
  • ΒΌ 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

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Soak chickpeas in cold water for 12 to 24 hours.
  • INGREDIENTS:
  • Length: 1440 minutes

Step 2

  • Drain the chickpeas and transfer to a food processor.
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Step 3

  • Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, 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.
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Step 4

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 6 minutes

Step 5

  • Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl.
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Step 6

  • Transfer 1/4 cup to a small bowl.
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Step 7

  • Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel.
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Step 8

  • Drizzle with the reserved 1/4 cup dressing.