With their crunchy outsides and tender, flavorful middle falafel (or Middle Eastern chickpea patties) are always at the top of my order on a vegetarian plate.  I was excited to learn how easy they actually are to make at home, and made healthier because you pan-sear the homemade version, as opposed to the deep fried method usually followed in a restaurant.

Forming the patties is a simple blitz in the food processor of not only the just-tender chickpeas, but also red onion, lots of parsley, ground cumin, lemon juice and a touch of fresh garlic.  The warm falafel are browned and served on a a fresh bed of Romaine lettuce with cherry tomatoes and crunchy cucumbers and radishes. And the dressing? A simple blend of rich sesame tahini paste, lemon juice, oil and a touch of water to thin everything out.  A healthy lunch or dinner idea that is simply delicious.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/253015/falafel-salad-with-lemon-tahini-dressing/ )

Tagged: cherry tomatoes, chickpea patties, cucumber, cucumbers, Eating Well, Eating Well Magazine, falafel, falafel salad, falafel salad with lemon-tahini dressing, ground cumin, lemon juice, lemon-tahini dressing, Mediterranean, Middle Eastern, radishes, red onion, romaine lettuce, Salad, tahini, vegan, vegetarian, www.EatingWell.com