# What You Need:
→ Baked Falafel
01 - 1.5 cups cooked or canned chickpeas, drained and rinsed
02 - 0.5 cup fresh parsley leaves
03 - 0.5 cup fresh cilantro leaves
04 - 2 green onions, roughly chopped
05 - 2 cloves garlic, minced
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon ground coriander
08 - 0.25 teaspoon cayenne pepper, optional
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 2 tablespoons fresh lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil for brushing
→ Quinoa Base
14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 0.25 teaspoon salt
→ Fresh Salad Components
17 - 1 cup cucumber, diced
18 - 1 cup cherry tomatoes, halved
19 - 2 green onions, thinly sliced
→ Garlic Tahini Sauce
20 - 0.33 cup tahini
21 - 1 clove garlic, minced
22 - 2 tablespoons fresh lemon juice
23 - 2 to 3 tablespoons water, as needed for consistency
24 - 0.25 teaspoon salt
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a food processor, combine drained chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne if using, salt, pepper, lemon juice, and chickpea flour. Pulse until mixture reaches a mostly smooth texture with slight coarseness, scraping down sides as necessary.
03 - Using damp hands, form falafel mixture into 12 balls or patties. Arrange on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through cooking, until golden brown and crisp throughout.
05 - While falafel bakes, combine quinoa, water, and salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
06 - Whisk together tahini, minced garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water as needed to reach desired consistency.
07 - Divide cooked quinoa evenly among 4 bowls. Top each bowl with diced cucumber, halved cherry tomatoes, sliced green onion, and 3 baked falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately while falafel is warm. Garnish optionally with fresh herbs or lemon wedges.
