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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