Description

A refreshing and flavorful salad featuring crispy falafel, fresh vegetables, herbs, and a tangy lemon tahini dressing.

Ingredients

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon baking powder
• Salt and pepper to taste
• Olive oil, for frying
• 4 cups mixed greens
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved

Lemon Tahini Dressing

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a food processor, combine chickpeas, onion, parsley, mint, garlic, lemon juice, cumin, coriander, baking powder, salt, and pepper. Pulse until just combined, but still slightly coarse.
2. Form mixture into 1-inch balls.
3. Heat olive oil in a skillet over medium heat. Fry falafel balls for 3-5 minutes per side, or until golden brown and crispy.
4. While falafel is cooking, whisk together lemon tahini dressing ingredients.
5. In a large bowl, combine mixed greens, cucumber, tomatoes, and olives.
6. Top with falafel balls and drizzle with lemon tahini dressing.

Suggested Drinks

Lebanese White Wine (e.g., Chateau Musar Hochar): The crisp acidity and citrus notes of this white wine complement the fresh vegetables and herbs in the salad.

Arak: A Lebanese anise-flavored spirit, typically mixed with water and ice, it offers a refreshing counterpoint to the fried falafel.

Non-Alcoholic Option

Sparkling Mint Lemonade: The refreshing mint and lemon flavors complement the Mediterranean flavors of the salad and provide a cooling contrast to the fried falafel.