1clovegarlicfinely chopped or pressed through a garlic press
2/3tspsalt
Freshly ground black pepper
For the salad:
200glettuce heartsor, if possible, crunchy romaine lettuce, plucked into bite-sized pieces, washed and spun dry
150gcucumberpeeled and diced
150gcherry tomatoescut in halves
100ggoat or sheep fetacrumbled with your hands
Instructions
Preheat the oven to 180°C.
For the falafel balls, coarsely puree the oat flakes with the herbs in the food processor or with the hand blender for 20 seconds. Then add the remaining ingredients, except for the coconut oil, and puree briefly. The mass should remain a bit lumpy.
Line a baking sheet with baking paper and shape tablespoon-sized portions of the falafel dough into balls with your hands, place on the baking sheet and flatten a little. Bake for 6 minutes on one side and 6 minutes on the other.
In the meantime, mix all the ingredients for the dressing together until smooth.
Heat the coconut oil in a pan and roast the baked falafel for about 2-3 minutes on both sides until they are lightly browned.
Mix all salad ingredients except for the feta in a large bowl with the dressing. Garnish with feta and falafel balls and serve immediately. The falafel should always be eaten warm.