I like to fry my falafel in patties for this salad, as opposed to round balls like my original recipe. I use a 1 1/2 inch scoop to portion out the mixture and then I flatten it into a disk shape. This way it cooks evenly in a shallow amount of oil.
Pour about 1/2 to 1 inch of vegetable oil in a skillet and heat until the oil reaches about 325F. Gently slide the patties into the oil and fry for 2-3 minutes on each side until crisp and deep brown. Be gentle when you flip them, I sometimes use two spatulas, one to push the patty onto the other, and then I ease the patty over. Drain on paper towels. This recipe will make approximately 20 falafel. I use 4 per salad serving.
For each salad fill the bottom of a bowl with chopped lettuce. Drizzle the lettuce lightly with olive oil and vinegar. Put a large spoonful of tabbouleh in the center. Arrange olives, cucumbers, feta cheese, tomatoes, peppadews, and onions around the edge.
Place 4 falafel patties on each salad, along with lemon wedges and a small container of both sauces.
To make the tahini sauce, stir the tahini with the lemon juice, and then add water, a little at a time, while stirring, until you get the consistency you like. It will thicken up quite a bit, but if you want it thinner, just add more water. Season with salt to taste.
To make the fire feta, put the ingredients EXCEPT the olive oil and salt in a small food processor and pulse until the mixture is combined into a rough paste. Add olive oil to thin, and salt to taste.
View the recipe instructions at The View From the Great Island