# 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 lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil for brushing
→ Quinoa
14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 0.25 teaspoon salt
→ Salad
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 lemon juice
23 - 2 to 3 tablespoons water, as needed
24 - 0.25 teaspoon salt
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne pepper if using, salt, pepper, lemon juice, and chickpea flour. Pulse until mixture is mostly smooth but still slightly coarse, scraping down sides as needed.
03 - Using damp hands, form falafel mixture into 12 balls or patties. Place on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through, until golden and crisp.
05 - In a medium saucepan, combine quinoa, water, and salt. Bring to a 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, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water for thinner consistency if desired.
07 - Divide quinoa among 4 bowls. Top each with cucumber, cherry tomatoes, green onion, and 3 falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with extra fresh herbs or lemon wedges.
