Falafel Bowls with Tahini Sauce

Ingredients

Quantities are for 4 servings.

• 2 cans (15 oz) Chickpeas, canned
• 1 bunch Parsley
• 1 bunch Cilantro
• 3 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 3 tbsp All-purpose flour
• 1/2 tsp Baking powder
• 3 tbsp Vegetable oil
• 1/4 cup Tahini
• 1 each Lemon
• 1 each Cucumber
• 1 each Tomato
• 1/2 each Red onion
• 4 cups Mixed greens
• 2 oz Feta cheese, crumbled

Instructions

1. Drain and rinse the chickpeas, then pat them very dry with a towel. In a food processor, pulse the chickpeas, parsley, half the cilantro, garlic, cumin, and coriander until finely chopped but not pureed (it should look coarse and hold together when pinched).
2. Transfer to a bowl and stir in the flour and baking powder. Season with salt and pepper. Form the mixture into 12 small patties.
3. Heat the vegetable oil in a large skillet over medium heat. Cook the patties 3-4 minutes per side, until deeply golden-brown and firm all the way through — cut one open to check that the center is no longer wet or mushy.
4. While the falafel cooks, whisk together the tahini, juice of the lemon, a splash of water (a few tablespoons, to thin it to a pourable consistency), and a pinch of salt until smooth.
5. Divide the mixed greens among four bowls. Top with diced cucumber, tomato, and thinly sliced red onion.
6. Add the warm falafel patties to each bowl, drizzle generously with tahini sauce, sprinkle with feta and the remaining cilantro, and serve.