Quinoa Falafel Spring Garden Salad

      For Quinoa Falafel:
      Special tool: food processor
      Gather your ingredients (you'll end up with 10 3 diameter patties):

      1.5 cups precooked quinoa
      1 can organic chickpeas (garbanzo beans) - drained and rinsed
      1/4 cup fresh parsley
      1/4 cup diced white onion
      2 cloves of garlic, peeled and smashed
      2 TBSP gluten-free flour (or any regular flour will do if you're not gluten free)
      2 TBSP fresh lemon juice
      1 TBSP olive oil
      1 tsp lemon zest
      1 tsp cumin
      1 tsp coriander
      1 tsp sea salt
      1 tsp cayenne pepper
      1 tsp garlic powder

      To Make Falafel:
      In the bowl of your processor, add everything EXCEPT the quinoa and flour.
      Process until mixture is smooth and paste-like.
      Empty paste into a large mixing bowl and add in the cooked quinoa and 2 TBSP of flour.
      Using your hands, mash together all the ingredients until well incorporated... and then form into patties.

      Heat a fry pan on medium high heat and coat the bottom with olive oil.
      Lay patties gently into pan and cook them on medium high heat for about 3-4 minutes per side (or until golden brown).
      After frying both sides, remove patties from pan and place on paper towel to rest.

      For salad:
      Fresh garden greens

      Create cucumber ribbons with a kitchen peeler.
      Slice your cherry tomatoes in half lengthwise.
      Wash your fresh garden greens, add the cucumbers and tomatoes, and then toss with a drizzle of olive oil, a squeeze of lemon juice, lemon zest, salt, and black pepper.

      Lay a bed of dressed garden salad on a plate. Top greens with one or two falafel patties and top with a dollop of greek yogurt.