- Cashew Dressing (recipe here)
- 1 can chickpeas, drained and rinsed
- 1/2 cup sunflower seeds
- 2 tbsp hemp seeds (optional)
- 2 tbsp unhulled sesame seeds (I did a mix of white hulled, unhulled, and black)
- 3 cloves garlic
- handful fresh parsley
- handful fresh cilantro
- 1/2 small red onion, chopped
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp tahini
- 2 tsp olive oil (or coconut oil)
- 2 tbsp flour of choice (I used buckwheat flour)
- 1 cup quinoa, cooked and cooled (you will have leftovers but that's always a good thing)
- 4-5 cups romaine lettuce (or whatever and however much greens you want)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved or cut into quarters
- black beans & salsa (optional, I had leftover beans and salsa so I decided to mix them together and it worked out great. Salsa recipe here)
- any other vegetable you like (shredded beets, carrots, chopped radishes, peppers, etc.)
- guacamole (optional)
- kimchi (optional)
- hummus (optional)
- Preheat your oven to 200C (392F).
- To make the falafel, add the chickpeas, parsley, cilantro, onion, cumin, salt, and pepper into a food processor and process for a minute or until the chickpeas and sunflower seeds start breaking up and forming a rough dough.
- Add the tahini and oil and pulse a few times.
- Add the flour and process until well incorporated.
- Form small balls with your hands (about 1 tbsp) and flatten them out to create small patties.
- (optional) Roll each falafel in sesame seeds to make them prettier.
- Bake for 25-30 minutes until golden, turning halfway after 15 minutes.
- To make the salad mix the quinoa and the lettuce (about 1/2 cup quinoa for 1 person) with 2-3 tbsp of the dressing (for each bowl). Plate and top with the diced cucumber, cherry tomatoes, falafel, and other toppings of choice.
- Drizzle with more dressing and sprinkle with sea salt and pepper. Enjoy!