Falafel Encrusted Salmon with Green Tahini Sauce

Directions

1. Make the falafel crust: put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak in the refrigerator for at least 12 hours or up to 48. Drain and rinse thoroughly. In a bowl of a food processor, combine all the falafel ingredients, and pulse to coarsely grind. The mixture shouldn’t be entirely smooth.
2. Preheat the oven to 450 degrees. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the falafel mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
3. Put the salmon under a broiler for 5 more minutes until golden brown.
4. To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the tahini sauce into a serving bowl and garnish with lemon wedges.
5. to make the Tahini sauce: Combine all the ingredients in a bowl and mix well with a whisk until smooth and creamy. Taste for salt, paprika and lemon. (You can do it in a food processor as well).