Falafel Salad with Hummus Dressing

• 1 cup fresh parsley
• 1 onion, thinly sliced
• 3/4 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 14 .5-ounce can chickpeas, drained, rinsed and patted dry
• 1 large egg, lightly beaten
• 1 1/2 cups panko breadcrumbs
• 1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered
• 1 10 -ounce container hummus
• 1 cup plain 2% Greek yogurt
• Vegetable oil, for frying
• 2 romaine lettuce hearts, chopped

1. Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste.
2. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole.
3. Add the parsley mixture, egg and 1/2 cup panko; stir to combine.
4. Refrigerate 10 minutes.
5. Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside.
6. Whisk the hummus and yogurt in another bowl to make a dressing.
7. Put the remaining 1 cup panko on a baking sheet.
8. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball.
9. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat.
10. Fry the falafel, turning often, until golden, about 6 minutes.
11. Remove to a paper towel-lined plate to drain.
12. Toss the lettuce with half of the hummus dressing in a large bowl.
13. Top with the tomato mixture and falafel.
14. Serve with the remaining hummus dressing.
15. Per serving: Calories 470; Fat 18 g (Saturated 2 g); Cholesterol 50 mg; Sodium 820 mg; Carbohydrate 60 g; Fiber 9 g; Protein 18 g
16. Photographs by Charles Masters

fresh parsley, onion, ground cumin, kosher salt, chickpeas, egg, breadcrumbs, tomatoes, yogurt, vegetable oil, romaine lettuce hearts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/falafel-salad-with-hummus-dressing.html (may not work)