Broccoli Falafel Salad with Yogurt Tahini Dressing

Name: Broccoli Falafel Salad with Yogurt Tahini Dressing
Yield: serves 4
Ingredients: 1 1/2 cups broccoli florets (cut very small); Salt; 5 garlic cloves; One 14.5-ounce can chickpeas, drained; 1 teaspoon ground cumin; Freshly ground black pepper; 1 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural; 3 large egg whites; 1/2 cup nonfat Greek yogurt; 2 tablespoons tahini, such as Sabra; 5 cups shredded romaine lettuce

December 9, 2011

When I lived in Israel I became a huge fan of falafel—a warm pita filled with hot, crispy balls of golden chickpeas, rich sesame dressing, and cool tomatoes. It has so many great flavors—and a lot of fat. This version calls for the falafel to be baked rather than fried—and served as a salad rather than a sandwich.

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