To make falafel, in a food processor, place all the ingredients for falafel, except for oil, and pulse until the mixture is smooth.
Using a medium cookie scoop, divide the mixture into 1-inch balls. Roll each ball between your palms to smooth out the surface. (You’ll get about 16 falafel balls.)
Heat the oil (at least 2 inches deep) till 350°F (175°C). Fry the balls until nice and golden brown, 6-8 balls at a time, for about 3 minutes. Make sure the oil temperature doesn’t drop below 350°F (175°C), or falafel balls will fall apart.
Remove the balls onto a baking sheet lined with paper towel and wire rack, so that they stay crispy longer.
To make the dressing, in a small dish, mix Greek yogurt, olive oil and lemon juice. Salt and pepper to taste.
To assemble the salad, plate thinly sliced Romaine lettuce and sweet peppers. Top with few falafel balls and drizzle the dressing.