Ingredients

• For the falafel

• 15 oz 425 g canned chickpeas, drained and patted dry

• 1/2 1/2 small onion, roughly chopped

• 2 cloves 2 cloves garlic

• 1/2 cup 30 g fresh parsley leaves

• 1 tsp 1 tsp ground cumin

• 1 tsp 1 tsp ground coriander

• 1/2 tsp 1/2 tsp salt

• 3 tbsp 3 tbsp all-purpose flour

• 2 tbsp 2 tbsp olive oil, for frying

• For the salad

• 6 cups 240 g mixed salad greens

• 1 cup 150 g cherry tomatoes, halved

• 1 1 cucumber, sliced

• 1/4 1/4 red onion, thinly sliced

• For the dressing

• 3 tbsp 3 tbsp tahini

• 2 tbsp 2 tbsp lemon juice

• 2 tbsp 2 tbsp water

• 1/4 tsp 1/4 tsp salt