Baked Falafel Salad

Ingredients:

Falafels–

• 2 cups chickpeas, cooked and drained
• 3 garlic cloves
• 1/4 cup tahini
• 1 heaping cup of fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1/2 tsp lemon zest
• 1/2 small lemon, juiced
• 1 egg, whisked
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 tsp toasted cumin powder
• 1/2 tsp smoked paprika
• 1 tsp baking powder
• 1/4 cup chickpea flour
• 1 cup of dukkah (nut blend)
• some extra virgin olive oil
• optional: mixed salad greens, lettuce, cherry tomatoes and sliced radishes

Spicy Harissa Yogurt Sauce–

• 1/2 cup thick yogurt
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 heaping tbsp of harissa
• 1 tsp garlic, mashed

Directions:

1. Preheat oven to 400F. Line two large baking sheet with parchment paper. Set aside.
2. Add all ingredients for falafels (with the exception of dukkah and olive oil) into a large food processor fitted with a blade. Pulse until everything combines into coarse crumbs.
3. Divide dukkah and extra virgin olive oil into two separate bowls.
4. Using a small ice cream scoop, measure out falafel dough into equal portions. Roll dough between palms and apply gentle pressure till the dough balls are smoothly rounded.
5. Brush some olive oil on dough balls and roll it onto dukkah. Place prepared falafel dough balls on baking sheet without crowding.
6. Bake falafels for 15 to 20 minutes or until desired crispiness is achieved.
7. While falafels are baking, stir all the ingredients for spicy harissa yogurt sauce into a bowl. Refrigerate before serving.
8. Remove baked falafels to completely cool on cooling rack. Serve it on a bed of salad with generous servings of spicy harissa yogurt sauce.