Falafel Salad with Lemon Tahini Dressing

Preheat the oven to 400 degrees Fahrenheit and lightly coat a backing sheet with oil or cover with parchment paper.

Grind flaxseeds into flaxseed meal in a blender and set aside. Then blend the almonds into almond flour and set 1/4 cup and 2 tbsp of the almond flour aside in a small bowl. Add the flaxseed meal, garlic, onions, parsley, cilantro, chickpeas, 1 tbsp oil, cumin, coriander, salt, and pepper to the almond flour still in the blender and blend till smooth. If you have a tamper, use the tamper to help move things along while blending. You can also stop blending and stir with a spoon from time to time to help things blend more efficiently.

Scoop out 1 tbsp of the mixture , roll into a ball, coat in the almond flour you set aside earlier, place on the baking sheet, and flatten into a disk or hockey puck shape. Repeat, till you have used all the mixture.

Next, pour 3 tbsp olive oil into a bowl and use a brush to brush oil over the falafels. Bake for 15 minutes, flip over and bake for about 10 more minutes or until lightly browned and firm.

Meanwhile, prepare the dressing. Place all the ingredients in a blender and blend till smooth. Then refrigerate till the salad is ready.

Next prepare your salad. Place lettuce, tomato, cucumber, onion, and sauerkraut in a bowl. Repeat to make 4 individual salads. Divide the falafels and dressing evenly between the salads, garnish with minced parsley, and enjoy!