Hummus-and-Rice Fritters with Mediterranean Salad

When using flour as a binder for unroasted dishes, such as these pan-fried fritters, the finer cake flour gives the cooked product a creamier texture. If you don't have one, don't worry: you can use a versatile dish.
Place the first 5 ingredients in a food processor; blend until smooth. Preheat a large nonstick skillet over medium-high heat. Add 2 teaspoons of oil to the skillet; stir to coat. Put 4 heaps of dough (1/4 cup each) in the pan, pressing each with the back of a spatula so that it is slightly flattened. Cook for 4 minutes on each side or until golden brown and thoroughly browned. Remove from the mold; keep warm. Repeat the procedure with 2 teaspoons of butter and the remaining dough. Sprinkle the pancakes with 1/4 teaspoon of salt.Combine the remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, lemon juice, and black pepper in a large bowl, stirring with a whisk. Add the arugula, cherry tomatoes, cucumber, and onion; mix gently to coat. Arrange approximately 1 cup of lettuce, 2 pancakes, and 1 tablespoon of goat's cheese on each of the 4 plates. Serve immediately.