Baked Falafel Bowls with Lemon-Tahini Dressing

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.

Prepare the falafel mixture: In a food processor, combine chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth. You should still see some texture.

Shape the falafel: Roll the falafel mixture into 1-inch balls. Place them on the prepared baking sheet.

Bake the falafel: Drizzle the falafel with olive oil and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Make the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice, water (starting with 2 tablespoons and adding more as needed for desired consistency), and honey or agave (if using). Season with salt and pepper to taste.

Assemble the bowls: Divide the cooked quinoa among bowls. Top with baked falafel, desired toppings (cucumber, tomatoes, avocado, etc.), and drizzle generously with lemon-tahini dressing. Serve immediately.