Fattoush Salad with Falafel

Salad:
Chopped Lettuce (you need crunchy – I used half romaine, half iceburg)
Tomatoes, chopped
Cucumber, sliced
 Red onion, sliced thinly
Feta cheese
Pita chips

 Separate pita layers and toast until very crispy. Let cool and break into smaller pieces. Reserve. Toss together salad ingredients with dressing. Add pita chips and toss with salad right before serving (or they will start to get soggy.) Serve with falafel (heated) and Tahini lemon dressing.

 Lemon Mint Vinaigrette:
3 Tablespoons fresh lemon juice
2 Tablespoons pomegranate molasses
2 garlic cloves, minced
2 teaspoons white wine vinegar
½ teaspoon dried mint
¾ cup extra virgin olive oil
 Kosher salt

Combine first 5 ingredients. Gradually add oil, whisking constantly, until well blended. Season with salt. (can add more lemon juice, molasses or vinegar, to taste.)

 Here is the link for the falafel recipe http://ohsheglows.com/recipage/?recipe_id=6028856 I made 8 patties 1 cup dry chickpeas (or 2 & ¼ cup cooked)
3 large garlic cloves
½ cup red onion, roughly chopped
3 T. fresh lemon juice
¼ cup packed fresh cilantro
¼ cup packed fresh parsley
¼ cup ground flax
¼ cup breadcrumbs
½ tsp ground cumin
¼ tsp red pepper flakes (optional)
½ tsp fine grain sea salt, or to taste

 1. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about ¼ cup to stir in later), and process a few seconds to chop. Now add the oion, lemon juice and herbs. Process until just combined, being careful not to over-process. You want to leave texture.

 2. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about ¼ cup each and really pack the dough in tightly so it holds together.

3. Grease pre-heated skillet with cooking oil (I used EVOO) and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden.

Serve with Tahini Lemon Dressing. Tahini Lemon Dressing – makes about a cup.
¼ cup tahini
2 garlic cloves
½ cup fresh lemon juice
2-4 T olive oil
1 tsp salt and pepper
3 T. water, or as needed In a food processor, mince garlic first. Add tahini, lemon juice, olive oil and process. Add water gradually, to get the consistency you want. Season with salt and pepper. This is really strong, so you could make less if you didn't use a food processor.