mediterranean falafel salad

Ingredients:

For the salad:

6 cups chopped romaine

1 cup cherry tomatoes, halved

½ English cucumber, diced

1/4 medium red onion, thinly sliced

2 T chopped Italian parsley

1/2 cup Kalamata olives

1/2 cup crumbled feta cheese

6-8 frozen falafel (like Trader Joe's)

1/2 cup hummus

For the tahini dressing:

1/3 cup tahini

3 tbsp fresh lemon juice

1 clove garlic, minced

4-5 tbsp water

Pinch of cumin

Salt to taste

Directions:

For the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and salt. Add water 1 tablespoon at a time, whisking until the dressing is smooth and pourable. Taste and adjust seasoning. The dressing can be made ahead of time, cover and refrigerate.

Preheat oven and cook the falafel according to package directions until golden and crispy.

While the falafel cooks, prep the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

Divide the greens between two large bowls or plates. Top each with half of the tomatoes, cucumber, red onion, chopped parsley, olives, and feta cheese.

When the falafel are done, place 3-4 warm falafel on each salad. Add dollops of hummus around each salad (about 1/4 cup per serving). Drizzle the tahini dressing over both salads and serve immediately with extra dressing on the side and warm pita bread if desired.

Makes 2 entrée salads