Falafel Salad with Lemon-Tahini Dressing Falafel Salad with Lemon-Tahini Dressing

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.

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• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 1 cup dried chickpeas
• 2 cups packed flat-leaf parsley, divided
• ¼ cup chopped red onion plus ¼ 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