Step 1

Preheat the oven to 400 degrees Fahrenheit. Place diced carrots on a large sheet pan and drizzle with olive oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat and roast for about 25 minutes, until carrots are fork tender. Let cool for a few minutes.

Step 2

Add the rest of the falafel ingredients plus the carrots to a food processor and process for 30 seconds – 1 minute, until everything is mixed together. You can leave it however chunky you would like. Scoop mixture into a bowl and refrigerate for 30 minutes.

Step 3

Remove mixture from the refrigerator and, using your hands, form into small balls or disks, about 1 tablespoon per ball. Place falafels on a sheet pan lined with wax or parchment paper and refrigerate for another 30 minutes.

Step 4

Heat a large pan to medium heat and add 1 teaspoon olive oil. Place falafels into the pan and cook for about 3-5 minutes on each side, until browned and heated through.

Step 5

Assemble the salad either in a large bowl or smaller serving bowls by layering lettuce, onion, cucumber, tomatoes, feta, falafels, and dressing with desired amount of dressing.