1 To make sauce, whisk together all ingredients. Cover and refrigerate until needed. To make felafel, pour boiling water over tabbouleh2 Cover and set aside for 15 minutes. Place almonds, flour, onion, garlic, parsley and egg white into food processor; pulse until very finely chopped.3 Stir almond mixture into tabbouleh and season with salt and pepper. Empty mixture onto a clean work surface and make 12 piles by dividing it first in half, then in half again, then each of the four piles into three. 4 Form into rounds about 1/2-inch thick. Coat a large, non-stick skillet with olive oil and set over medium heat.5 Add felafel and fry until nicely browned and crispy, about 3 minutes per side. Set aside.6 To assemble, divide all salad ingredients among 4 plates. Top with felafel, drizzle with sauce, sprinkle with chopped, toasted almonds and serve. 7 To roast almonds, place them in a preheated 350°F. 8 oven on a baking sheet for 7-10 minutes, stirring occasionally, until light brown.
