Fa la la la la la la fel Salad ... You have to sing the name !

I got this recipe HERE ... I'm copying and pasting the recipe ...

Falafel Salad

For the Tsatsiki Dressing:
1 container Greek yogurt
1/4 cup minced cucumber
1 tablespoon minced fresh mint
juice of 1 lemon
pinch salt

For the Falafel :
1 tablespoon + 2 teaspoons canola oil
1 small onion, diced
1 garlic clove, minced
1/2 teaspoon cumin
1/8 teaspoon cayenne
1 15-ounce can garbanzo beans, drained ( these are also called chickpeas )
2/3 cup dry bread crumbs
salt and pepper
1/4 cup flour
1 egg white, lightly beaten

For the Salad:
3 cups baby greens, such as baby arugula (called rocket in Australia)
1/2 red onion, sliced thinly
1/4 cup chopped tomatoes
1/4 cup chopped seedless cucumbers

I didn't worry about my cucumber being seedless ... I just used some nice continental cucumber. I also added some kalamata olives to our salads just because I love 'em !

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To prepare the dressing, combine all ingredients in the bottom of a large salad bowl, stirring with a fork until well combined.

Next, prepare the falafel. In a medium skillet, heat 2 teaspoons of canola oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 cup of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole garbanzo beans and 1/4 cup of bread crumbs. Season with salt and pepper. Form the mixture into 6 1/4-cup patties, about 1/2 inch thick.

Put the flour, beaten egg white and remaining bread crumbs into 3 shallow bowls. Dust each bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.

In a very large skillet, heat 1 tablespoon of canola oil until shimmering. Add the cakes and cook over moderate heat, until golden brown, about 3 minutes per side. Drain on paper towels.

Meanwhile, toss the baby greens, tomatoes, cucumbers and onions in the tsatsiki dressing. (I didn't do this, we just had it on top ...) Divide the dressed vegetables between two plates. Top each plate with 3 falafel patties.

And her recipe for Pita Chips to serve with the salad. They were delicious ... I didn't get any photos of mine ... next time !!

Grilled Pita Chips

2 pitas
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon fine-grain sea salt

Prepare the grill. Meanwhile, combine the cumin, paprika and sea salt in a small bowl. Next, brush both sides of the pitas with the olive oil. Sprinkle the cumin mixture over both sides of the pitas. Grill the pitas for 2 to 3 minutes per side. Cut into wedges and serve warm, preferably with your favorite hummus.

(We did these under the broiler)