Ingredients
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1 cup dried chickpeas
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2 cups packed flat-leaf parsley, divided
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¼ cup chopped red onion plus 1/4 cup thinly sliced, divided
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2 cloves garlic
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5 tablespoons extra-virgin olive oil, divided
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3 tablespoons lemon juice, divided
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1 tablespoon ground cumin
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1 teaspoon salt, divided
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5 tablespoons tahini
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5 tablespoons warm water
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6 cups sliced romaine lettuce
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2 cups sliced cucumbers and/or radishes
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1 pint grape tomatoes, quartered
Directions
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Soak chickpeas in cold water for 12 to 24 hours.
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Drain the 1 cup of chickpeas and transfer to a food processor. Add 1 cup parsley, 1/4 cup chopped onion, 2 garlic cloves, 1 tablespoon oil, 1 tablespoon lemon juice, 1 tablespoon cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.
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Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
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Meanwhile, whisk 5 tablespoons tahini, 5 tablespoons water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add 6 cups romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with 2 cups sliced cucumbers and/or radishes, 1 pint tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.
