1small jalapeñoribs and seeds removed and coarsely chopped
2garlic cloveminced
½cupchopped yellow onion
1tablespoonsesame seeds
1teaspoonbaking soda
Vegetable oilfor frying (about 3 cups)
For the Salad:
1headred leaf lettucetorn
1headgreen leaf lettucetorn
¼headlarge red cabbageshredded
2-3Persian cucumbersliced
1pintcherry tomatoeshalved
Baby strawberriesoptional
Fresh mintcilantro and parsley`
For the Dressing:
¾cupgreek yogurt
⅓cuptahini
1teaspoonkosher salt
2garlic clovesminced
Juice of 1 lemon
water to thin out the sauce
Instructions
In a medium bowl, cover the chickpeas and fava beans with water and soak them overnight.
After soaking, drain the chickpeas and fava beans and pat them dry. Place them into a food processor, with a teaspoon of salt and process until they resemble a coarse crumb. Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes.
Heat the oil in a heavy bottom saucepan. Using a small ice cream scoop, pack the falafel mixture tightly into the scoop and form balls, slightly smaller than a golf ball. Carefully drop the balls into the hot oil, and fry a few at a time until golden brown, making sure to flip them over as soon as they are brown on one side. Using a slotted spoon, remove the falafel from the oil to a paper towel-lined plate and let cool and excess oil drip off. Repeat process with the remaining falafels.
In a large bowl, combine the lettuces, cabbage, cucumber, tomatoes and fresh herbs. Add the falafel on top and serve with the dressing on the side.
To make the dressing
Combine all the ingredients in a bowl and whisk together. Add water to thin out the sauce and turn it into a pourable dressing. Adjust salt as needed.
Notes
Leftovers, or more falafel than fits on your salad? Pop the leftovers into pita, dip in tzatziki, however you want to enjoy them.