Ingredients

• Ingredients Scale 1x2x3x Salad Base leafy greens (I used a spring mix) shallot or red onion, thinly sliced tomatoes, sliced cucumber, thinly sliced shredded carrot Falafel 1 can (15 oz) chickpeas, drained and rinsed or 1 cup dried and soaked overnight 1/3 cup loosely packed cilantro, chopped 1/3 cup loosely packed parsley, chopped 2 tablespoons fresh dill, chopped (optional) 1/2 small shallot or 1/4 small onion, roughly chopped 3 garlic cloves, roughly chopped 1 teaspoon cumin 1/2 teaspoon garlic powder (optional but for good measure) 1/2 teaspoon onion powder (optional but for good measure) pinch or two red pepper flakes, cayenne, chili powder or smoked paprika (depending on your mood) juice of 1/2 lemon salt + pepper, to taste Lemon-Tahini Dressing 4 tablespoons tahini 1/2 teaspoon garlic powder juice of 1 large lemon few dill fronds, cilantro or parsley, minced salt, to taste 1/3 cup water, + more to thin pinch of cayenne Avocado-Cucumber Dressing 1 avocado 3 – 4 inches cucumber, peeled (leave the peel on if you like) a few sprigs cilantro and dill fronds 1 clove garlic juice of 1/2 lemon dash of onion powder salt, to taste water as needed to thin

Preparation

• Instructions FALAFELS Chickpeas: If using dried chickpeas, place beans in a large pot and cover with at least two inches of water (they will puff up), let soak overnight or at least 12 hours. There is no need to cook them as they will soften enough to use in the recipe. If using canned chickpeas, be sure to drain and rinse well by running the beans under cool running water. If using freshly cooked chickpeas, you will need about 1 1/ 2 cups. Preheat oven to 400. Coat your cast iron skillet or cookie sheet with olive oil. Falafel mix: In a food processor/blender, combine all the ingredients for the falafel. Blend until blended and fairly smooth but not pureed, scraping down the sides as needed. Form falafels into whatever size you like: Medium (shown above): Scoop 4 tablespoons per patty will yield approx. 6 patties. Small: Scoop 1 heaping tablespoon per patty will yield approx. 9. Mini nuggets: Scoop 1 heaping teaspoon will yield approx. 16. Bake: Place on greased skillet/cookie sheet and bake for 10 minutes. Flip and bake for 15 minutes. Total cooking time 25 minutes. If you find that your falafels are not as browned as you like, place them under the broiler for a minute or two. Just be sure to keep an eye on them so they don’t burn. Store: Leftover falafels can be kept in an airtight container for 5 days. They will soften overnight. To warm them up and return crispness to the outside, place under broiler or in a toaster oven at a high temp for a minute or two while keeping an eye on them so they don’t burn. DRESSING While the patties are in the oven make your falafel dressing of choice. Lemon Tahini Dressing: In a small bowl, combine all ingredients and mix until well combined. Taste for seasoning and add more water as needed 1 tablespoon at a time or add more lemon juice. Store leftovers in an airtight container in the refrigerator for up to five days. OR, for something different and refreshing… Avocado-Cucumber Dressing: In a food processor/blender, combine all the ingredients except for the water. Blend until smooth. Taste for seasoning. Add water a tablespoon or two at a time until desired consistency. Best chilled in the refrigerator before serving. Leftovers will hold up a day or two in a sealed container in the refrigerator. It may last a little longer but it’s gone by day two around my house. ASSEMBLE SALAD Once patties are ready, make your salad by layering leafy greens into individual bowls and top with falafels, cucumber, tomatoes, carrots, onion, and choice of dressing.