Name: Crispy Chickpea Fritter Salad with Hummus Dressing
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 cup fresh parsley; 1 onion, thinly sliced; 3/4 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 14.5-ounce can chickpeas, drained, rinsed and patted dry; 1 large egg, lightly beaten; 1 1/2 cups panko breadcrumbs; 1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered; 1 10-ounce container hummus; 1 cup plain 2% Greek yogurt; Vegetable oil, for frying; 2 romaine lettuce hearts, chopped

Directions

Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole. Add the parsley mixture, egg and 1/2 cup panko; stir to combine. Refrigerate 10 minutes.
Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside. Whisk the hummus and yogurt in another bowl to make a dressing.
Put the remaining 1 cup panko on a baking sheet. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat. Fry the falafel, turning often, until golden, about 6 minutes. Remove to a paper towel-lined plate to drain.
Toss the lettuce with half of the hummus dressing in a large bowl. Top with the tomato mixture and falafel. Serve with the remaining hummus dressing.

Photographs by Charles Masters

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine