Yield: 6 – 8 servings

Prep Time: 60 minutes

Recipe: Ines Yanai

Photo & Styling: Nimrod Saunders

Ingredients:

Falafel:
1 bag frozen broccoli, thawed
1 bunch cilantro
1 small onion
6 slices Tnuva Edam Cheese
1 container Tnuva Feta Cheese
1/2 – 1 cups chickpea flour
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
3 cloves garlic, crushed
Oil for frying

Salad:
1 head Lalique lettuce
1 Spanish onion, sliced thinly
1/2 container cherry tomatoes
Tnuva cheeses of your choice

Dressing:
1/3 cup mayonnaise
1/3 cup orange juice
2 tablespoons honey
1 tablespoon mustard
1 teaspoon garlic granules
Salt and pepper to taste

Instructions

1. Put the thawed broccoli, onion, cilantro, garlic, Tnuva Edam cheese and Tnuva Feta cheese in a food processor and blend.
2. Transfer the mixture to a bowl and add the rest of the ingredients. Mix well. If necessary add another 4 tablespoons chickpea flour.
3. Form falafel balls and deep fry.
4. On a serving dish, arrange the lettuce, Spanish onion and cherry tomatoes. Prepare the dressing: Put all ingredients in a jar and shake well. Pour the dressing on the salad and toss. Top with broccoli falafel balls and extra Tnuva cheese.