Falafel Power Salad

Pulse drained chickpeas, fresh parsley, minced garlic, cumin, chickpea flour, salt, and black pepper in a food processor until the mixture resembles coarse breadcrumbs—it should hold together when squeezed but remain crumbly, not a smooth paste.

Form the mixture into 12–16 small patties (about 1.5 inches across and 0.5 inches thick); do not pack tightly. Refrigerate for at least 10 minutes.

Heat 2 cups neutral oil in a deep skillet over medium-high heat until it reaches 350°F (use an instant-read thermometer). Working in batches to avoid crowding, carefully slide 4–5 patties into the oil and fry for 2–3 minutes per side until deep golden brown and crispy.

Transfer fried falafel to a paper-towel-lined plate. Season lightly with salt while still warm. Repeat with remaining batches.

In a large bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, and thinly sliced red onion; toss gently to combine.

Divide the salad among serving bowls or plates. Arrange warm falafel on top, sprinkle with pomegranate seeds, and drizzle with tahini-lemon dressing.