Falafel Salad

Ingredients

• 16 ounce chickpeas rinsed drained canned (garbanzo beans)
• 2 cups cucumber chopped ( 2)
• 0.3 cup breadcrumbs dry
• 1 large eggs 
• 2 tablespoons flour all-purpose
• 1 cup parsley leaves fresh
• 2 large garlic cloves quartered
• 0.5 cup green onions chopped ( 4)
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil divided
• 0.5 cup onion red chopped
• 10 ounce romaine lettuce chopped
• 0.3 teaspoon salt 
• 4 servings tahini sauce 
• 1 cup tomatoes chopped ( 1 large)

Equipment

• food processor
• frying pan

Directions

1. Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
3. Add 6 patties; cook 3 minutes on each side or until lightly browned.
4. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and patties.
5. Arrange lettuce, cucumber, tomato, and green onions on serving plates. Top servings with falafel patties.
6. Drizzle each serving with Tahini Sauce.