Crispy Falafel Salad

Pickle the red onion: In a small bowl, combine the sliced red onion and squeeze in the juice of half the lemon.

Make the Greek yogurt dressing: In a small bowl, combine ½ cup Greek yogurt, a drizzle of olive oil, a squeeze of lemon, half the chopped parsley, and up to half the garlic, to taste. Season to taste with salt and pepper.

Make the falafel mixture: In a medium bowl, mash together the chickpeas and hummus until smooth. Mix in the flour, ras el hanout, diced red onion, lemon zest, the remaining chopped parsley, and the remaining garlic. Season generously with salt and pepper.

Cook the falafel fritters: Add the panko to a small bowl. Form the falafel mixture into 1½-inch balls and roll them in the panko. Flatten each ball into a patty. Heat ¼-inch oil in a large pan over medium-high heat. Add the falafel fritters to the pan and cook for 2-3 minutes per side, until golden brown and crispy. Set aside on a paper towel-lined plate and season with salt and pepper.

Dress the salad: In a large bowl, toss together the lettuce, parsley leaves, cucumber, and pickled red onion (to taste). Season with salt and pepper.