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Falafel Salad

Falafel
 2 cups dried chickpeas that have been soaked overnight & drained
 ½ tsp baking soda
 1 cup fresh parsley leaves
 1 cup fresh cilantro leaves
 ½ cup fresh dill
 1 small onion, quartered
 6 garlic cloves, peeled
 1 tsp dried oregano
 1 tsp fresh parsley, finely minced
 salt, to taste
 1 tbsp pepper
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tsp cayenne pepper
 1 tsp baking powder
 2 tbsp toasted sesame seeds
 oil for frying
Tabouli
 1 cup cooked cup bulgur wheat, (according to package directions)
 1 pt cherry tomatoes diced small
 1 English cucumber, finely chopped
 2 bunches parsley, stems removed, finely chopped
 ½ cup fresh mint leaves, finely chopped
 ½ cup red onion, finely chopped
 2 garlic finely chopped
 Salt and pepper to taste
 ¼ cup lemon juice
 ¼ cup extra virgin olive oil
Spicy Chickpeas
 1 (15oz) can chickpeas, drained and rinsed
 2 tbsp olive oil
 ½ tsp kosher salt
 ¼ tsp black pepper
 ¼ tsp garlic powder
  tsp onion powder
 ½ tsp smoked paprika
 ¼ tsp cayenne
Tomato Feta Salad
 1 pt cherry tomatoes, halved
  cup red onion, diced
 2 tbsp red wine vinegar
 ¼ cup extra virgin olive oil
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper
 2 tbsp chopped fresh dill
 2 tbsp chopped fresh parsley
 1 cup feta cheese, diced
Falafel
1

Add the chickpeas, herbs, onions, garlic and spices to a food processor and pulse until all is well combined.

2

Cover and refrigerate overnight.

3

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir to combine.

4

Scoop tablespoonfuls of the falafel mixture and form into round patties.

5

Hear 3 inches of oil in a saucepan. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Don’t crowd the pot and cook in batches. Remove from pot and let drain on paper towels.

Tabouli
6

Combine everything in a large bowl and mix together. Check for seasoning and adjust accordingly.

Spicy Chickpeas
7

Heat oil in a large skillet until hot, add the chickpeas, stirring to coat all in the oil.
Mix together the seasonings in a small bowl and sprinkle over the chickpeas, stirring to coat them all evenly. 
Cook, stirring constantly for 5-8 minutes, or until chickpeas are browned and crispy.

Tomato Feta Salad
8

Add everything in a bowl and gently mix so as not to break the feta up too much. Check for seasoning. Let sit at room temp for 30 minutes before serving.