Falafel Salad with Lemon-Herb Vinaigrette

Ingredients

• 1 can Canned Chickpeas
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Cilantro
• 2 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Coriander
• 0.5 tsp Baking Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil
• 8 cups Mixed Greens
• 1 medium Cucumber
• 1 medium Tomato
• 3 tbsp Lemon Juice
• 2 tbsp Fresh Mint

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain and rinse the 1 can Canned Chickpeas. In a food processor, combine the drained chickpeas with the 0.5 cup Fresh Parsley, 0.25 cup Fresh Cilantro, 2 cloves Garlic, 1 tsp Cumin, 0.5 tsp Coriander, 0.5 tsp Baking Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Process until the mixture is finely ground but still has a slight texture.
2. 2Scoop out portions of the chickpea mixture and form them into small balls. You should have about 12-16 balls.
3. 3Heat the 2 tbsp Olive Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Carefully place the falafel balls into the hot oil, ensuring not to overcrowd the skillet. Fry the falafel balls for 3-4 minutes per side, until they are golden brown and crispy all over. Use a slotted spoon to remove the falafel from the skillet and place them on a plate lined with paper towels to drain any excess oil.
4. 4In a large bowl, combine the 8 cups Mixed Greens with the 1 medium Cucumber, cut into 1.27 cm pieces, and the 1 medium Tomato, cut into 1.27 cm pieces.
5. 5Prepare the vinaigrette by whisking together the 3 tbsp Lemon Juice, 2 tbsp Fresh Mint (chopped), and 1 tbsp of the reserved Olive Oil from the skillet (or add an extra 1 tbsp if none was reserved).
6. 6Divide the mixed greens, cucumber, and tomato mixture among four plates. Top each salad with the prepared falafel balls and drizzle generously with the lemon-herb vinaigrette.

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