---
source: https://www.eatingwell.com/recipe/253015/falafel-salad-with-lemon-tahini-dressing/
servings: 4
cookTime: 50 minutes
---

Soak @dried chickpeas{1%cup} in cold water for 12 to ~{24%hours}.

Drain the 1 cup of @dried chickpeas{1%cup} and transfer to a food processor. Add 1 cup parsley, 1/4 cup chopped onion, 2 @garlic{2%cloves} cloves, 1 tablespoon oil, 1 tablespoon lemon juice, 1 tablespoon @ground cumin{1%tablespoon} 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.

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.

Meanwhile, whisk 5 tablespoons @tahini{5%tablespoons}, 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{2%cups}, 1 pint tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.

== Ingredients ==
- @packed flat-leaf parsley, divided{2%cups}
- @chopped red onion plus 1/4 cup thinly sliced, divided{0.25%cup}
- @extra-virgin olive oil, divided{5%tablespoons}
- @lemon juice, divided{3%tablespoons}
- @salt, divided{1%teaspoon}
- @warm water{5%tablespoons}
- @sliced romaine lettuce{6%cups}
- @grape tomatoes, quartered{1%pint}