Categories: Salad
Ingredients
- 1 cup dry chickpeas, soaked in water overnight and drained
- 1 small shallot, quartered
- 3/4 cup chopped parsley, divided
- 4 garlic cloves, peeled, divided
- 3 tbsp. whole spelt flour
- 2 tsp lemon zest + 3 tbsp. fresh lemon juice, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 1/4 tsp cayenne
- 3 tbsp. olive oil, divided
- 2 eggs, hard-boiled, peeled and chopped
- 2 1/2 cups chopped cucumber, divided
- 1 cup chopped radish
- 1/2 cup shredded or chopped carrot
- 1/2 cup plain Greek yogurt
- 1 tbsp. red wine vinegar
- 2 tsp Dijon
- Pinch smoked paprika
- 6 cups shredded romaine
- Hot sauce
Directions
-
Line a baking sheet with parchment paper. Preheat oven to 375.
-
To a food processor, add chickpeas, shallot, 1/2 cup parsley, 3 garlic cloves, flour, 2 tbsp. lemon juice, cumin, coriander, 3/4 tsp salt, 1/4 tsp black pepper and cayenne. Pulse, adding 2-3 tbsp. water, or as needed, until mixture begins to form a paste but still has some crumb-like texture, 10-12 pulses. Carefully remove blade from processor.
-
Using wet hands, use a scant 2 tbsp. falafel mixture to form a round, flattened patty about 1 1/2 inches in diameter and place on a plate. Repeat to make 16 patties total. In a large skillet on medium-high, heat 1 1/2 tbsp. oil. Cook falafels in 2 batches, flipping once until just golden, about 1 minute per side. Add remaining 1 1/2 tbsp. oil between batches. Place browned falafel on prepared baking sheet; transfer to oven to cook through, 15-20 minutes. Set aside to cool.
-
Meanwhile, in a large bowl, toss together eggs, 2 cups cucumber, radish, carrot and remaining 1/4 cup parsley. In a blender, puree yogurt, vinegar, mustard, lemon zest, paprika and remaining 1/2 cup cucumber, 1 tbsp. lemon juice, 1 garlic clove, and 1/4 tsp each of salt and pepper. Pour yogurt mixture over cucumber-radish mixture and toss.
-
Divide lettuce among plates; top with cucumber-radish mixture and falafels. Serve with hot sauce.