Freedom Falafel With Lemon Pepper Spinach Salad

For the falafel:

  • 1 cup uncooked white fava beans, soaked 24 hours in water then rinsed
  • 1 cup chopped onion
  • 3 peeled garlic cloves
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 1 tablespoon white sesame seeds

For the salad:

  • 3 cups baby spinach
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon black pepper

1. To make the falafel: preheat the oven to 350°F. Throw all the falafel ingredients, except for the sesame seeds, in your food processor and process until it is evenly combined and like a thick, grainy paste.

2. Form into balls, roll in the sesame seeds and bake for 30 minutes or until they are brown and slightly crispy on the outside.

3. To make the salad: toss the spinach, parsley and cilantro with the lemon juice and black pepper. Make a bed of this in a bowl, then add on your falafel and enjoy!