Vegetable Salad with Falafel
Soak chickpeas in water overnight.
Next day, soak bread in water for 10 minutes and squeeze well. Combine yogurt and creme fraiche, season with lemon juice, salt and pepper. Refrigerate, covered. Peel onion and garlic and chop finely.
Drain chickpeas and puree together with bread, garlic and onion in a blender. Chop parsley finely and add to mashed chickpeas. Add all the spices and baking powder and mix until pliable. If mixture is too thin, add 2 tablespoons of breadcrumbs. Divide mixture into about 30 walnut-sized dumplings and flatten slightly. Heat oil in a pan and cook falafel, few pieces at a time, until golden yellow on both sides. Keep warm in warmed oven, Rinse and quarter tomatoes. Rinse, peel and dice cucumber. Rinse salad greens and spin dry, tear into smaller pieces if needed. Cut peeled onion into thin strips. Combine tomatoes, cucumber, onion and salad greens on plates, drizzle with yogurt sauce and top with falafel. Serve.