# Ingredient List:
→ 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 or all-purpose flour
13 - 2 tablespoons olive oil
→ Quinoa Base
14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 0.25 teaspoon salt
→ Fresh Vegetables
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
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 if using, salt, pepper, lemon juice, and chickpea flour. Pulse until mostly smooth with slight coarse texture, scraping sides as needed.
03 - Using damp hands, form 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, until golden and crisp.
05 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork.
06 - Whisk together tahini, minced garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water gradually to reach desired consistency.
07 - Divide cooked quinoa among 4 bowls. Top each with diced cucumber, halved cherry tomatoes, sliced green onions, and 3 baked falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately with optional garnish of fresh herbs or lemon wedges.
