Baked Falafel Bowls

Baked falafel:

1. Preheat oven to 400˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. Drain the water from the chickpeas then add them to the base of a food processor fitted with the S blade, along with the remaining ingredients (hold off on the oil, that’s for brushing the falafel at the end). Process mixture until paste-like (but still slightly chunky), scraping down the sides as needed (this shouldn’t take more than two minutes). Using a 1 1/2 tablespoon scoop, drop the falafel mixture onto the prepared baking sheet and roll into round balls. Brush with oil then bake at 400˚F for 20-22 minutes. Allow falafel to cool on baking sheet then transfer to an air tight container and refrigerate for up to one week. Reheat as needed.

Bowls:

1. Divide the greens between bowls and top with all the veggies. Add a scoop of hummus (go big or go home) and a few pieces of falafel. Drizzle with tahini sauce (be liberal with it) then finish with a squeeze of lemon juice, fresh herbs, and sesame seeds. Eat immediately, preferably with a side of warm pita bread.