Parsley and Pepita Falafel Salad
[Vegan]

For the falafel:

1. Preheat the oven to 400°F.
2. Add the chickpeas to the bowl of a food processor, fitted with an s-blade. Pulse to breakdown well. Add all the remaining ingredients, and pulse again - you may prefer these when the batter is almost completely smooth, but you can leave some texture if you like. Roll into tablespoon-sized balls - you should have 9 or 10.
3. Bake on a parchment-lined sheet for 18-20 minutes, turning halfway through so that the falafels brown evenly.

For the dressing:

1. Place finely minced garlic in the bottom of a small bowl. Add the tahini and stir together. Whisk in the lemon juice, warm water and salt. Whisk in the olive oil until smooth.

For the salad:

1. On a platter, place the prepared lettuce. Top with chopped tomatoes and peppers, cucumber moons, shaved carrot ribbons, red cabbage, and curly parsley. Sprinkle scallions over top.
2. Add falafels, and drizzle with dressing. If you want to make this a bit heartier, add a dollop of hummus.
3. Serve with a wedge of lemon and hot sauce and enjoy!