Serves 4 (16 falafel)
Preheat oven to 400ºF. Heat a large skillet over medium high heat and add the olive oil. Cook falafel, in batches if necessary, 2 to 3 minutes, turning once until both sides are golden and falafel are firm. Slide skillet into the oven and bake 10 minutes until falafel are cooked through.
To make the salad, place lemon juice, tahini, water and oregano in a large bowl. Whisk until smooth. Add spinach, cucumber and mint and toss to coat. Serve immediately with the falafel.
Nutrition facts (per serving): calories 315, fat 12 g (sat. fat 1.5 g), cholesterol 0 mg, protein 12 g, carbohydrates 42 g, sodium 631 mg
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.