Croutons are so last Summer, we're giving our sun dried tomato falafel salad the falafel treatment. These aren't just any falafel, they are flavored with sun-dried tomatoes for a modern interesting flavor change.
Add extra virgin olive oil to a medium pot and place on medium-high heat.
In a food processor, pulse onion and garlic 4 to 5 times. Add sun-dried tomatoes and basil and pulse 4 to 5 times more. Add chickpeas, salt and pepper and pulse until finely chopped. Shape mixture into 1½-inch balls and set aside.
When oil reaches 350°F, cook 3 to 4 balls at a time for 3 minutes, until golden. Remove, place on a paper towel-lined plate to drain.
Meanwhile, whisk tahini with water and lemon juice, season with salt.
To assemble, layer greens, tomatoes and cucumbers on a large platter and top with hot falafel. Drizzle with tahini dressing.