Baked Falafel Bowls with Tahini Dressing

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

Drain and rinse the soaked chickpeas thoroughly. Pat them dry with paper towels.

In a food processor (or using a hand blender), combine the chickpeas, parsley, cilantro, 1/4 red onion, garlic, chickpea flour, baking powder, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but still has some texture. Do not over-process into a smooth paste.

Shape the mixture into small falafel balls (about 1-inch in diameter).

Place the falafel balls on the prepared baking sheet and drizzle with olive oil. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.

While the falafel is baking, prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, water, salt, and honey (if using). Add more water, one tablespoon at a time, until you reach your desired consistency. The dressing should be smooth and pourable.

Assemble the bowls: Divide the baked falafel, cherry tomatoes, cucumber, and red onion among four bowls.

Drizzle generously with tahini dressing. Top with feta cheese (if using).

Serve immediately, with pita bread on the side if desired.