Crispy chickpea falafel gets its herby depth from a big handful of fresh parsley and cilantro, plus garlic, cumin, and coriander pulsed together until the mixture holds its shape but keeps real texture. Each patty is pan-fried in olive oil until deep golden and firm, then piled over crunchy romaine, cucumber, cherry tomatoes, and thinly sliced red onion. A tahini dressing whisked with fresh lemon juice and garlic gets drizzled generously over the top, bringing bright, nutty richness to every bite. Finished with a scatter of parsley and a lemon wedge on the side, this is a hearty, plant-forward plate built on chickpeas, olive oil, garlic, and fresh vegetables. It's a satisfying, produce-packed lunch or dinner that fits naturally into a Mediterranean way of eating.
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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture will make the falafel mixture too wet to hold together.
Combine the dried chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne in a food processor. Pulse in short bursts, 10–12 times, until the mixture is finely chopped and holds together when pressed between your fingers but is not a smooth paste — you want visible texture, not hummus.
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