Falafel Croutons and Quail Eggs on Baby Greens and Spring Vegetables with Green Goddess Dressing

Baby greens and spring vegetables with green goddess dressing in large metal bowl.
This salad is rich in flavor and texture and was created by Chef Kerri Cacciata, a recipe in our Community Table Cookbook.
1 lb(about 2 cups) dry garbanzo beans
1small onion, chopped
¼ cupfresh parsley, chopped
3 – 5 cloves garlic
1½ Tblflour or chickpea flour
1¾ tspsalt
2 tspcumin
1 tspground coriander
¼ tspcayenne pepper
pinch of ground cardamom
12quail eggs
1 Tblbutter, heaping
baby greens and vegetables

Soak beans fully submerged in water, overnight, about 12-24 hours. Once beans have bulked in size, drain and rinse. 

In a food processor, combine all ingredients except eggs, butter, baby greens, and vegetables, and pulse until batter combines and looks like wet sand. Allow to sit for an hour at room temperature. 

Heat oven to 375°F. Spread mixture on a baking sheet and bake for 15-25 minutes, or until golden brown and solid. Set aside. 

10-15 minutes before serving, heat a medium pan on medium heat. Once hot, reduce to medium-low and add a generous spoonful of butter. Gently crack eggs over pan a few at a time and allow to fry until sunny side up,
2-5 minutes. 

to plate: In a medium bowl, toss vegetables with green goddess dressing until well coated. Place veggies on the bottom of a medium serving platter. Intersperse quail eggs on top of veggies, sprinkle croutons over salad
and serve.