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1
Make the falafel crust: put the dried chickpeas in a large bowl and add cool water to cover by 2 inches.
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2
Soak in the refrigerator for at least 12 hours or up to 48.
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3
Drain and rinse thoroughly.
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4
In a bowl of a food processor, combine all the falafel ingredients, and pulse to coarsely grind.
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5
The mixture shouldnat be entirely smooth.
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6
Preheat the oven to 450 degrees.
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7
Put the salmon, skin side down, on a parchment-lined baking sheet.
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8
Drizzle with olive oil.
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9
Spoon the falafel mixture onto the salmon and smooth with a spatula to cover completely.
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10
Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
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11
Put the salmon under a broiler for 5 more minutes until golden brown.
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12
To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all.
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13
Spoon the tahini sauce into a serving bowl and garnish with lemon wedges.
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14
to make the Tahini sauce: Combine all the ingredients in a bowl and mix well with a whisk until smooth and creamy.
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15
Taste for salt, paprika and lemon.
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16
(You can do it in a food processor as well).
