Broccoli Falafel Salad with Yogurt Tahini Dressing

• 1 1/2 cups broccoli florets (cut very small)
• Salt
• 5 garlic cloves
• One 14.5-ounce can chickpeas, drained
• 1 teaspoon ground cumin
• Freshly ground black pepper
• 1 cup whole-wheat panko breadcrumbs, such as Ians All-Natural
• 3 large egg whites
• 1/2 cup nonfat Greek yogurt
• 2 tablespoons tahini, such as Sabra
• 5 cups shredded romaine lettuce

1. Preheat the oven to 425 F. Place a wire rack on a foil-lined baking sheet and set it aside.
2. Place the broccoli florets in a medium microwave-safe bowl, season them with salt to taste, and cover the bowl tightly with plastic wrap.
3. Microwave on high, for 2 minutes, or until the florets are tender.
4. Uncover the bowl, transfer the broccoli to a colander, and allow it to cool.
5. While the broccoli is cooling, pulse the garlic in a food processor until it is very finely chopped.
6. Remove 2 cloves worth of garlic and reserve it in a large bowl.
7. Add the chickpeas and cumin to the food processor, and process until the mixture forms a paste.
8. Scrape the chickpea mixture into a medium bowl and add the broccoli.
9. Season the mixture with salt and pepper to taste, and mix well to combine.
10. Form the falafel into 12 equal balls, and flatten the balls with the palms of your hands to make disks that are slightly less than 1 inch thick.
11. Place the panko in a shallow bowl.
12. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
13. Working with one at a time, dip the falafel disks into the egg whites and then dredge them in the panko.
14. Place the disks on the wire rack and season them with salt and pepper.
15. Place the baking sheet in the oven and bake until the falafel are golden brown and crispy, about 20 minutes.
16. Meanwhile, add the yogurt and tahini to the bowl containing the reserved garlic.
17. Whisk to make a smooth dressing.
18. Add the romaine to the bowl, season it with salt and pepper, and toss it until it is well coated with the dressing.
19. Divide the salad among 4 plates, top each one with 3 falafel, and serve.
20. Before: Fat 28.7g
21. After: Fat 6g
22. Before: Calories 711
23. After: Calories 267
24. Protein: 13g | Carbohydrates: 43g
25. Cholesterol: 1mg | Fiber: 9g
26. Sodium: 535mg

broccoli florets, salt, garlic, chickpeas, ground cumin, freshly ground black pepper, breadcrumbs, egg whites, yogurt, tahini, shredded romaine lettuce

Taken from www.epicurious.com/recipes/food/views/broccoli-falafel-salad-with-yogurt-tahini-dressing-374877 (may not work)