Crunchy baked falafel salad

Indulge in the delightful crunch of oven-baked falafels atop a bed of fresh, vibrant greens in this tantalizing salad. Perfect for a flavorsome meal.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 1 15.5-oz. can chickpeas, drained, liquid reserved
• 1/4 cup chickpea flour, divided
• 1 tablespoon nutritional yeast
• 2 garlic cloves, microplaned or finely minced
• 1/2 cup finely chopped parsley
• 1/3 cup finely chopped white or yellow onion
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon ground corinader
• 1/2 teaspoon (generous) kosher salt
• 1/4 teaspoon asafoetida
• 1/4 teaspoon baking soda
• 1/4 cup plain dry breadcrumbs
• 1/4 cup well-stirred tahini
• 1/4 cup water
• 1 garlic cloved, mircoplaned or finely minced
• 6 cups finely shredded green cabbage
• 8 or so good-sized radishes, trimmed and cut into matchsticks
• 1/2 cup coarsely chopped fresh cilantro
• 4 pita breads

Instructions:

1. Evenly distribute a mixture of olive oil and vegetable oil on a baking sheet. Preheat the oven to 190 °C.
2. In a food processor, blend chickpeas that have been drained until they form a fine paste.
3. Transfer the ground chickpeas into a medium-sized bowl. Add 1 tbsp. of chickpea flour along with the rest of the ingredients for the falafel, excluding the plain dry breadcrumbs. Mix thoroughly.
4. Heat your oiled pan in the preheated oven while forming the falafel mixture into patties.
5. Spread 3 tablespoons of chickpea flour on a small plate or shallow dish. Shape the falafel mixture into 16 evenly-sized patties and coat each patty with the chickpea flour, removing any excess. Place the patties aside on a cutting board after coating them.
6. Pour plain dry breadcrumbs onto a small plate or shallow dish. Whip the reserved chickpea liquid until it becomes frothy and thick in texture. Brush each patty with a small amount of whipped chickpea liquid using a pastry brush, then lightly coat both sides with the dry breadcrumbs. Place the coated patties on a cutting board as you coat them.
7. Once all the patties are coated with flour and breadcrumbs, carefully remove the hot pan from the oven using an oven mitt. Arrange the patties in the pan (expect a sizzle from the oil) and bake for approximately 10 minutes on each side, flipping them once.
8. For serving, prepare a tahini sauce by mixing together tahini, water, and garlic. Season with salt to taste. Additionally, toast the pitas. Combine the cabbage, radishes, and cilantro, then place the warm falafel on top. Drizzle with the sauce and add pieces of the toasted pita. Ensure each bite contains a bit of everything.

Summary:

• Calories: 2192 kcal
• Fat: 84 g
• Protein: 91 g
• Carbs: 296 g
• Potassium: 2656 mg
• Magnesium: 470 mg