Falafel:
1 (15-ounce) can organic no-salt-added chickpeas (garbanzo beans), drained
2 green onions, chopped
1 clove garlic, minced
1 tsp ground cumin
1/4 tsp curry powder
3 tbsp olive oil
2 tbsp chopped fresh parsley
1/4 tsp aluminum-free baking powder
1/4 tsp sea salt
1/8 tsp cayenne pepper
Dressing:
2 tbsp organic tahini paste
2 tbsp plain cultured coconut milk
1 tbsp lemon juice
1 tsp lemon zest
1 tsp extra-virgin olive oil
1/4 tsp sea salt
Salad:
10 cups mixed spring greens (about 5 ounces)
1 large cucumber, peeled, halved lengthwise, and sliced into half-moons
1 cup grape tomatoes, halved
Preheat the oven to 375°F. Lightly oil a large baking sheet.
Combine the chickpeas, green onions, garlic, cumin, and curry powder in a bowl of a food processor. Process until it forms a slightly coarse paste. Transfer to a bowl and stir in the oil, parsley, baking powder, sea salt, and cayenne; mix well. Form the mixture into eight 2-inch-diameter patties and place them on the prepared baking sheet. Bake until lightly browned and slightly puffed, about 20 minutes, turning once. Set aside. (The falafel patties will be very tender, but they will firm up a bit as they cool)
Combine the tahini, coconut milk, lemon juice, lemon zest, extra-virgin olive oil, and salt in a small bowl.
Combine the mixed spring greens, cucumber, and tomatoes in a large bowl. Add the dressing and toss well to coat. Divide among four plates, and to each salad with two falafel patties.