Falafel Salad With Tahini Dressing| Becel

Ingredients

• 2 cups (500 mL) Becel® with Avocado Oil margarine for frying
• 2 cups (500 mL) organic chickpeas raw, (soaked overnight, water drained)
• 1 small onion
• 4 cloves garlic
• 1/4 cup (60 mL) fresh chopped parsley
• 1 tsp. (5 mL) ground coriander
• 1/4 tsp. (5 mL) cayenne
• 1/4 tsp. (1 mL) black pepper
• pinch ground cardamom
• 2 eggs
• 1 1/2 Tbsp. (22 mL) all-purpose flour
• 1 3/4 tsp. (8 mL) salt
• 1 head romaine lettuce, thoroughly washed, dried and cut in 6 length-wise
• 2 ripe tomatoes diced
• 4 Lebanese cucumbers, diced (skin on)
• 1/4 red onion, chopped very thinly
• 1 fennel bulb, chopped and kept in cold water with ice and a slice of lemon until plating to avoid oxidization.
• 1 cup (250 mL) pitted Kalamata olives
• fresh parsley to garnish
• 1/3 cup (75 mL) tahini (sesame paste)
• 3 Tbsp. (45 mL) Becel® Olive Oil Plus™
• 1/4 cup (75 mL) lemon juice Plus extra 1 Tbsp.
• 2 cloves garlic, minced
• 1/3 cup (75 mL) water, (more if needed for desired thickness)