Breakfast Falafel Salad Food

FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.

FALAFEL-Y FARFALLE

Steps:

• Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly.
• In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy!
• This can be made a day in advance. It's great at room temperature, too.