A fresh salad seasoned with tahini dressing and topped with savory pan-fried falafels.
Combine the chickpeas, parsley, red onion, garlic, 2 tbsp olive oil, lemon juice, cumin, and salt and blend in a food processor to create the falafel mix.
Heat 2 tbsp olive oil in a skillet over medium-high heat.
Create small falafel patties with the mix and place in the skillet. Cook for 3-5 minutes, turn and cook for 3-5 more minutes.
Combine the tahini, warm water, lemon juice, olive oil, and salt and whisk to make the dressing.
Add the romaine and parsley and mix well. Place on bottom of a large salad tray. Top with the rest of the vegetables and the falafels.