Lentil and Mini Falafel Salad

For the falafel:
Finely chop chickpeas in a food processor by pulsing and scraping down sides as needed. To the processor, add onion, fresh herbs, garlic, baking soda, dry spices, and 1¼ teaspoons salt. Process until everything comes together into a grainy dough. Empty into a bowl and stir in the flour, then press plastic wrap over the surface of the dough and refrigerate at least 15 minutes (up to several hours).

Turn falafel dough onto a work surface, flatten into a thick disc, and divide into quarters. Form a disc from each quarter (this helps to end up with equal sized falafel) and divide each into sixths. Roll each portion (24 total) into a ball (about 1¼” diameter) and place on a plate or baking tray covered with wax paper. You can refrigerate the balls at this stage, covered with plastic wrap, for an hour or two.

Fill a 10 to 12 inch heavy skillet with ½ inch of oil (you may have some oil left over). Heat gradually to just over medium heat, or 365ºF. Gently lower 6 to 8 falafel into the pan: they should bubble moderately, and you may need to increase heat slightly to maintain the correct temperature. Fry falafel for 2 to 3 minutes, then roll them to the other side with a wooden spoon and fry another 2 to 3 minutes. Remove to paper towels or a wire rack and sprinkle with salt. Fry remaining falafel in batches until done. They’re just fine served at room temperature, but to keep warm, transfer to a low (170ºF) oven and cover with foil if they begin to darken.

For the dressing:
Combine ingredients in a blender or food processor until smooth, then season with salt and pepper to taste. Thin dressing to desired consistency with more water. Keeps for nearly a week in the refrigerator.

To assemble the salad:
Toss lentils, romaine, scallions, and cucumber with plenty of dressing to coat. Top with tomatoes and walnuts, and serve each individual portion with three to six mini falafel.