Mediterranean Falafel Bowl with Tahini Drizzle

1Prepare the falafel mixture: In a food processor, combine soaked chickpeas, chopped onion (1 small), minced garlic (3 cloves), parsley, cilantro, cumin, coriander, paprika, cayenne pepper (¼ teaspoon) (if using), salt (1 teaspoon), baking powder (½ teaspoon), and flour. Pulse until the mixture is coarse but holds together when pressed. Avoid over-processing to keep texture.

2Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

3While the falafel mixture chills, prepare the tahini drizzle: In a small bowl, whisk together tahini paste (⅓ cup), lemon (1) juice, minced garlic (1 clove), and salt (1 teaspoon). Gradually add water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Set aside.

4Heat vegetable oil in a deep skillet or frying pan over medium heat to 350°F (175°C).

5Form the falafel mixture into small balls or patties, about 1.5 inches in diameter.

6Carefully fry the falafel in batches, avoiding overcrowding, for 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

7Assemble the bowls: Divide cooked quinoa or couscous (1 cup) evenly among four bowls.

8Top each bowl with a handful of cherry tomatoes, (1 cup) diced cucumber (1), sliced red onion, (½) chopped mint, and parsley.

9Place 4-5 falafel balls on top of the vegetables in each bowl.

10Drizzle generously with the prepared tahini sauce.

11Serve immediately with lemon (1) wedges on the side for squeezing over the bowl for added brightness.