Vegan Falafel Bowl

For the falafel:

• 1 (15.5-oz.) can chickpeas, rinsed, drained and patted dry
• 1/2 cup roughly chopped red onion
• 1/2 cup packed cilantro
• 1/2 cup packed parsley
• 2 garlic cloves
• 1 lemon, zested and juiced
• 1/3 cup chickpea flour
• 3 tablespoons Nutiva Organic Liquid Coconut Oil, plus more for cooking
• 2 teaspoons cumin
• 1 teaspoon salt
• ½ teaspoon pepper

For the dressing:

• 1/4 cup tahini
• 1/4 cup Nutiva Organic Hempseed
• 1/4 cup water, or more for a thinner consistency
• 1/4 cup lemon juice, from about 2 freshly squeezed lemons
• 1/2 tsp sea salt
• 1/4 tsp cumin

For the bowl:

• 4 cups mixed greens
• 1 1/2 cups halved cherry tomatoes
• 1 cup chopped cucumber
• 1 medium avocado, peeled and sliced
• 1/3 cup thinly sliced red onion
• ¼ cup microgreens or sprouts
• Hempseeds to garnish

Add all the falafel ingredients into a food processor and pulse until a sticky dough forms.

Heat more coconut oil in a nonstick skillet over medium-high heat. Once warm, add in heaping tablespoon portions of the falafel mixture. With a greased spatula, press down on the tops of the falafel to form a plump flat disc, about ½ inch tall. 

Cook until golden brown, about 3-4 minutes, and flip. Cook until the second side is golden, about another 2-3 minutes.

While the falafels are cooking, add the dressing ingredients to a blender, or small food processor, and blend until smooth. Set aside.

To assemble the bowls, add a fourth of the greens, tomatoes, cucumber, avocado, and onions to each bowl. Top with falafel, drizzle with dressing, garnish with microgreens and hemp seeds. Enjoy!