# List of Ingredients:
→ Baked Falafel
01 - 1 1/2 cups cooked or canned chickpeas, drained and rinsed
02 - 1/2 cup fresh parsley leaves
03 - 1/2 cup fresh cilantro leaves
04 - 2 green onions, roughly chopped
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil
→ Quinoa
14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 1/4 teaspoon salt
→ Salad
17 - 1 cup cucumber, diced
18 - 1 cup cherry tomatoes, halved
19 - 2 green onions, thinly sliced
→ Garlic Tahini Sauce
20 - 1/3 cup tahini
21 - 1 clove garlic, minced
22 - 2 tablespoons lemon juice
23 - 2 to 3 tablespoons water
24 - 1/4 teaspoon salt
# How-To Steps:
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, salt, black pepper, lemon juice, and chickpea flour. Pulse until mixture is mostly smooth with a slightly coarse texture, 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 as needed to achieve desired consistency.
07 - Divide cooked quinoa among 4 serving bowls. Top each bowl with diced cucumber, halved cherry tomatoes, sliced green onions, and 3 baked falafel. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, garnished with fresh herbs or lemon wedges if desired.
