Squash Falafel with Chipotle Ranch

Ingredients

• Kosher salt
• 6 ounces (170 grams) green beans, trimmed and halved crosswise
• 1 cup (210 grams) pearl barley
• 2 tablespoons (25 grams) extra-virgin olive oil
• 1/2 lemon, zested and juiced
• 1/2 cup store-bought ranch dressing
• 1 tablespoon adobo sauce (from a can of chipotles in adobo)
• 1 cup (200 grams) dried chickpeas, soaked overnight (see Cook’s Note)
• 1/2 medium onion, cut into chunks
• 1/2 lemon, juiced
• 1/2 cup (12 grams) fresh cilantro leaves
• 1/2 cup (12 grams) fresh flat-leaf Italian parsley leaves
• 1 chipotle in adobo, plus 2 tablespoons (40 grams) sauce from the can
• 4 garlic cloves, crushed and peeled
• 2 tablespoons (16 grams) all-purpose flour, plus more if needed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 1/4 teaspoon baking soda
• 1 1/2 cups coarsely shredded (on a box grater) butternut squash (about a 6-ounce/170-gram peeled chunk)
• Neutral oil, for frying
• 1 romaine heart, coarsely shredded
• 4 radishes, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 Persian cucumbers, sliced
• Lemon wedges, for serving

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