Baked Falafel Bowls Flavorful and Nutritious Delight

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 small yellow onion, roughly chopped
• 2 cloves garlic, minced
• 1 4 cup fresh parsley, chopped
• 1 4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon baking powder
• 3 tablespoons tahini
• 2 tablespoons olive oil
• to taste salt and pepper
• 4 cups lettuce or spinach, for the base
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 2 cup red onion, thinly sliced
• 1 4 cup tahini dressing (store-bought or homemade)
• as needed lemon wedges for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, blend the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, baking powder, tahini, olive oil, salt, and pepper until you have a coarse mixture (be careful not to over-blend).
3. Using your hands, form the mixture into small balls (about the size of a golf ball) and place them on the prepared baking sheet.
4. Bake the falafel for 25-30 minutes or until they are golden brown and crispy, flipping them halfway through.
5. While the falafel is baking, prepare your bowls by layering the base of lettuce or spinach in each bowl.
6. Top each bowl with cherry tomatoes, cucumber, and red onion slices.
7. Once the falafel are done, add them to the bowls and drizzle with tahini dressing.
8. Garnish with lemon wedges and serve immediately.