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Ingredients
  • subheading: FOR THE FALAFEL:
  • 3 (15-oz) cans chickpeas   drained & rinsed (≈4 1⁄2 cups)
  • 3⁄4 zucchini   shredded & patted dry (≈ 3⁄4 cup)
  • 3⁄4 red onion   diced (≈ 3⁄4 cup)
  • 3⁄4 cup packed fresh parsley
  • 1⁄3 cup chickpea flour   (see tip)
  • 1 tablespoon ground cumin
  • 1 1⁄2 teaspoons ground coriander
  • sea salt
  • freshly ground black pepper
  • subheading: FOR THE DRESSING:
  • 1⁄2 cup raw, unsalted cashews   soaked
  • 1⁄4 cup unflavored plant milk   plus more as needed
  • 2 1⁄4 tablespoons white wine vinegar   plus more to taste
  • 2 1⁄4 teaspoons Dijon mustard   plus more to taste
  • 1 1⁄2 cloves garlic   (≈1 1⁄2 teaspoons)
  • subheading: FOR SERVING:
  • 12 oz romaine lettuce   chopped (≈12 cups)
  • 3 tomatoes   chopped (≈3 cups)
  • 1 1⁄2 whole-grain baguettes   sliced (≈12 oz)
Steps
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