This last weekend I made homemade falafel alongside a pomegranate spinach salad. It was delicious. Austin made homemade pomegranate vinaigrette dressing, so I can't give you the recipe for that. But regular balsamic dressing tastes just as good with it.
adapted from Cooking Light magazine
1 15 ounce can no-salt-added chickpeas (garbanzo beans)
*note: I soaked dried chickpeas 8 hours and they worked fine.
If using a bag of dried chickpeas, only use approximately 2/3 of the bag for this recipe.
1/4 cup dry breadcrumbs
1/4 cup chopped fresh parsley
3 tablespoons chopped red onion
1 tsp garlic
1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
2-4 tablespoons olive oil
Drain chickpeas and reserve liquid in a bowl. Place chickpeas, 3 tablespoons liquid, breadcrumbs, parsley, onion, and spices in a food processor. Process until minced. Divide chickpea mixture into balls and flatten to about 1/2" thick. Heat oil in a large nonstick skillet over medium-high heat. Add small patties to the pan and cook about 2-3 minutes each side, until golden brown. Repeat with remaining batches of patties. Place on paper towels to soak up extraneous oil. Serve with Tzaziki sauce or cucumber-dill sauce.
Pomegranate Spinach Salad
4 cups fresh baby spinach leaves
1/2 a pomegranate's arils
1/4 cup slivered almonds
balsamic vinaigrette, as desired
feta cheese, optional
grape tomatoes, optional