Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Prep: 30 min
Cook: 10 min
Yield: 4 servings
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
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. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole. Add the parsley mixture, egg and 1/2 cup panko; stir to combine. Refrigerate 10 minutes.
Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside. Whisk the hummus and yogurt in another bowl to make a dressing.
Put the remaining 1 cup panko on a baking sheet. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat. Fry the falafel, turning often, until golden, about 6 minutes. Remove to a paper towel-lined plate to drain.
Toss the lettuce with half of the hummus dressing in a large bowl. Top with the tomato mixture and falafel. Serve with the remaining hummus dressing.
Photographs by Charles Masters
Recipe courtesy of Food Network Magazine