Crispy Falafel Verde

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Falafel Quinoa Dough:

2 cups cooked, drained chickpeas

1 cup fava beans, blanched and shocked

1 cup cooked quinoa

2 cups herb leaves, such as parsley, cilantro and oregano

2 garlic cloves, smashed

2 tablespoons sliced scallions

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon sumac

1 tablespoon ground black pepper

1 teaspoon kosher salt, plus more for sprinkling

2 tablespoons all-purpose flour

Oil, for frying

Israeli Tomato Salad:

2 cups cherry tomatoes

1 bunch curly parsley, chopped

1 cup fresh fava beans, blanched, shocked and shucked

1 cup diced Persian cucumber

1/4 cup sliced scallion

3 tablespoons olive oil

Zest and juice of 2 lemons

Anchovy Labneh:

2 cups labneh

2 tablespoons fish sauce

1 tablespoon crushed garlic

1 tablespoon minced anchovy fillet

1 teaspoon brown sugar

Zest and juice of 1 lemon

Israeli pickles, for serving