Falafel salad

Ingredients

• Sun-dried tomatoes

  1 cup or 54g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Lettuce

  Green leaf, raw

  100g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  400g

• Dill

  Fresh

  50g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  0 tsp or 0g

• Pepper

  Spices, black

  0 tsp or 0g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Sunflower oil

  Linoleic (less than 60%)

  5 tbsp or 68g

Directions

1. 1. If you use soaked chickpeas, soak the chickpeas for at least 12 hours. In this case, add extra water when making falafel. If you are making from canned chickpeas, skip this step. 2. We add chickpeas, finely chopped onion and garlic, chopped greens, sesame seeds, spices and flour to the food chopper. 3. Rub everything for a few minutes, scraping the products accumulated on the edges from time to time. The final texture should be very small crumbs, not a solid mass. 4. We form balls by hand, we keep them in the refrigerator for 1 hour before baking. 5. Pour oil into a deeper pot. It is needed enough to completely cover the falafel. Heat the oil. 6. We put a few falafels in the heated oil so that they do not touch each other too much during frying. Fry until the falafel is nicely browned, about 5 minutes. 7. Transfer the baked falafels to paper towels that will absorb excess fat.