Lentil and Mini Falafel Salad

Ingredients

• 3 pinches Kosher Or Sea Salt
• 3 pinches Ground Black Pepper
• FOR THE FALAFEL:
• 1-¼ cup Dried Chickpeas, Soaked In Water At Room Temperature For 12 To 24 Hours, Drained, And Rinsed
• ½ cups Chopped White Or Yellow Onion
• ¼ cups Packed Parsley Or Cilantro Leaves
• 2 cloves Garlic, Roughly Chopped
• ½ teaspoons Baking Soda
• ½ teaspoons Ground Coriander
• ¼ teaspoons Cayenne Pepper
• ½ teaspoons Ground Turmeric
• 2 Tablespoons All-purpose Flour
• 2 cups Vegetable Or Canola Oil
• FOR THE DRESSING:
• ⅓ cups Chopped Roasted Red Bell Pepper
• ⅓ cups Tahini
• ⅓ cups Cold Water
• 4 teaspoons Lemon Juice From Half A Lemon
• FOR SALAD ASSEMBLY:
• 1 cup Cooked Lentils
• 3 heads Romaine Lettuce, Chopped
• 6 whole Scallions, Thinly Sliced
• 1 whole English Cucumber, Seeded And Chopped
• 1 cup Diced, Seeded Tomatoes, Or Halved Baby Tomatoes
• ½ cups Chopped, Toasted Walnuts

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