Crispy Baked Falafel

over shaved cucumber and spinach salad with tahini dressing

for the chickpeas:
16 oz canned chickpeas, drained and rinsed
3 tbsp flour (preference is chickpea flour for GF)
1/2 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
2 garlic cloves, minced
2 tbsp Harissa seasoning
1 tbsp dill
1 tsp lemon zest
1 tbsp lemon juice
1 tsp turmeric 
1 tbsp olive oil + extra
pinch of salt & pepper

for the dressing:
1/4 cup tahini
juice and zest from 1/2 lemon
2 garlic cloves, minced
pinch of cayenne pepper
1 tbsp honey
1 tbsp rice vinegar
1/3 cup water

for the salad:
4 cups baby spinach and kale mix
1 large cucumber, thinly sliced
1 cup cherry tomatoes, sliced in half
1/2 cup crumbled feta cheese, optional (omit for vegan)

Serves 4

Directions:

Preheat oven to 350 degrees. Place chickpeas on a baking sheet and bake for 15-20 minutes to remove some of the moisture. Smash with a potato masher and place into a large bowl. Add the remaining ingredients (with the exception of the extra olive oil) and mix well. This can also be done in a food processor, if desired. 

Using your hands or an ice cream scoop, form the falafel mixture into balls. Place on baking sheet previously used for the chickpeas. Drizzle about 1 tablespoon of extra olive oil over the falafel. Place in the oven and allow to bake for 20 minutes, flipping halfway through. 

Meanwhile, prepare the dressing and salad. In a small bowl, whisk together all the ingredients for the dressing. In a large bowl, toss all ingredients for the salad. Pour the dressing over the salad and toss to coat. Divide the salad between 4 bowls. Once the falafel has finished baking, divide and place over salad.