Falafel Salad with Tahini dressed Vegetables

Falafel Salad with Tahini dressed Vegetables



Yield: 4 people

Ingredients:

Falafel:
1 can of Chickpeas
1 Red Pepper - Cut into Small Dice
1 Stalk of Celery - Cut into Small Dice
5 Cloves of Confit Garlic + 3 tbs of Garlic Oil
2 tsp of Cumin
1 tsp of Paprika
1/8 cup Chopped Cilantro
1/8 cup Chopped Parsley
1/8 cup Chopped Mint
1/2 cup Chickpea Flour
Salt

Dressing:
2 tbs of Tahini
3 tbs of Lemon Juice
3 Cloves of Confit Garlic
1 tsp Honey
1/4 cup of Vegetable oil
salt

Vegetable:
1 Carrot - Julienned
1 Cucumber - Seeded and Julienned
1 Beet - Peeled and Julienned
1 Bunch Frisée

Method:

In a food processor add the Chickpeas, Garlic and oil, Lemon Juice, Spices and Herbs. Blend until smooth. Remove and place in a bowl. Using a spatula fold in the Chickpea Flour and Salt. Add the Peppers and Celery. Using an ice-cream scoop portion the mixture into balls and roll between your hands - flatten slightly and place aside. In a medium size pan add 2 tbs of vegetable oil and place over medium low heat. Add the form falafels and sear on both side for 2 minutes or until golden brown - remove and place on a paper towel, salt.

In a blender add all the ingredients except vegetable oil. Blend until well incorporated then slowly add the vegetable oil. Taste and season to liking.

Place cut vegetables in a bowl and season with dressing.

Place falafels on plate then garnish with the dressed vegetables.