Israeli Cabbage Salad

It was the best of times, it was the worst of times...well sort of. I made this beautiful cabbage salad, a take on the traditional cucumber/tomato Israeli salad. It was lemony perfection. And I also tried my hand at homemade falafels....while the pic below looks pretty good, those were the 3 best balls I could salvage. Against the advisement of the internet, I used canned chickpeas...the falafels just did not hold together during frying. The texture was off and they just soaked in all the oil. To save the dish, I served it up with tahini, hot sauce, and more lemon and parsley. I would definitely make the salad again, and someday I'll try the falafel again with dried chickpeas.

Israeli Cabbage Salad
1/4 head green cabbage (sliced)
1 tomato (diced and drained)
1 large cucumber (peeled and diced)
1/2 red onion (diced)
3 lemons (juice)
1/2 C parsley (chopped)
3 cloves garlic (grated)
salt, to taste
fresh ground black pepper