Greek Falafel Salad Bowl – Fustini's Oils & Vinegars

Ingredients

• 6 cups mixed salad greens
• 1 cup grape tomatoes, halved
• ½ cup thinly sliced red onions
• 1 cup feta cheese
• ½ cup kalamata olives
• ¼ cup Castelvetrano olives
• ½ cup golden or red beets, (or both for great color!) cut into bite-sized pieces and cooked
• 8-12 falafels
• 4 golden pepperoncini, seeded and diced (optional for spice)
• 1/3 cup Fustini's Robust SELECT, Gremolata, or Herbs de Provence olive oil (your choice)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Fustini's Iron Fish Honey Vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• 1 can chickpeas
• ½ teaspoon baking powder
• 1 tablespoon cumin
• ½ large onion, finely chopped
• small pinch of cayenne pepper
• 1 tablespoon ground coriander
• 3 tablespoon cilantro, finely chopped
• 6 tablespoons fresh parsley, finely chopped
• ¼ cup breadcrumbs
• 1 teaspoon flour
• ¾ teaspoon salt
• ¼ teaspoon pepper
• lemon juice from ½ lemon
• vegetable oil