Hot homemade falafel, the savory Middle Eastern chickpea fritters, is about the best thing in the whole world—crisp on the outside, tender and brilliant green with fresh herbs on the inside. A great way to have falafel is to fry several to order, then set them atop a cool, crunchy salad of romaine & spinach, radish, cucumber, carrots, pickled beets & turnips. The salad is tossed in a lively sherry vinaigrette, topped with the hot falafel, then drizzled lightly with a tahini-yogurt sauce and garnished with peppery watercress, dill, and parsley. The bold, fresh textures and flavors in this salad are just what you’re craving in the middle of the day. Served with warm pita.