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