Mediterranean Falafel Bowl

Ingredients

• 1.5 cups Dried chickpeas, soaked overnight
• 1 cup Fresh parsley and cilantro mix
• 4 pieces Garlic cloves, minced
• 3 cups Cooked quinoa
• 1 large English cucumber, diced
• 1 pint Cherry tomatoes, halved
• 0.5 cup Tahini paste
• 3 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 0.75 cup Hummus
• 2 cups Vegetable oil for frying
• 0.25 cup Red onion, thinly sliced(optional)

Instructions

1. 1

   Pulse the soaked chickpeas, herbs, garlic, and cumin in a food processor until a coarse meal forms; do not over-process into a paste.

2. 2

   Form the chickpea mixture into 1-inch balls or patties and refrigerate for 30 minutes to help them hold their shape.

3. 3

   Heat the vegetable oil in a deep skillet to 350°F and fry the falafel balls until golden brown and crispy, about 3-4 minutes per side.

4. 4

   In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.

5. 5

   Toss the diced cucumber and cherry tomatoes with a pinch of salt and a drizzle of olive oil to create a simple salad.

6. 6

   Divide the cooked quinoa into four bowls as the base layer.

7. 7

   Arrange 3-4 falafel pieces, a generous scoop of hummus, and the cucumber-tomato salad on top of the quinoa.

8. 8

   Drizzle the entire bowl with the prepared tahini dressing and garnish with red onions if desired.