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1
Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste.
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2
Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole.
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3
Add the parsley mixture, egg and 1/2 cup panko; stir to combine.
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4
Refrigerate 10 minutes.
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5
Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside.
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6
Whisk the hummus and yogurt in another bowl to make a dressing.
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7
Put the remaining 1 cup panko on a baking sheet.
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8
Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball.
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9
Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat.
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10
Fry the falafel, turning often, until golden, about 6 minutes.
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11
Remove to a paper towel-lined plate to drain.
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12
Toss the lettuce with half of the hummus dressing in a large bowl.
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13
Top with the tomato mixture and falafel.
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14
Serve with the remaining hummus dressing.
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15
Per serving: Calories 470; Fat 18 g (Saturated 2 g); Cholesterol 50 mg; Sodium 820 mg; Carbohydrate 60 g; Fiber 9 g; Protein 18 g
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16
Photographs by Charles Masters
