Crispy Chickpea Falafel with Charred Tomato Fattoush & Tahini Drizzle

Ingredients

• 1 1/2 cups dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh dill, finely chopped
• 3 cloves garlic, minced
• 1/4 medium onion, finely minced
• 3/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 3 tbsp whole wheat flour
• 1/4 tsp baking powder
• 3/4 tsp sea salt, divided
• 1/2 cup extra virgin olive oil, for frying
• 3 tbsp lemon juice
• 3 tbsp tahini
• 3 tbsp water, for tahini dressing
• 3 cups mixed greens, arugula, romaine, or mixed
• 1 cup cherry tomatoes, halved
• 1/2 medium English cucumber, diced
• 1/2 medium red bell pepper, diced
• 1 whole whole wheat pita bread, cut into triangles
• 1/4 cup pomegranate seeds, optional garnish
• 1/2 tsp sumac, optional garnish

Instructions

1. 1

   Drain soaked chickpeas and pat completely dry. Pulse chickpeas, parsley, cilantro, dill, garlic, and onion in food processor until coarse meal forms (do not over-blend, mixture should be textured, not smooth).

2. 2

   Transfer mixture to bowl and fold in cumin, coriander, cayenne, flour, baking powder, and 1/2 tsp salt. Cover and refrigerate for 30 minutes.