Ingredients

🥗 (Serves 4)
Falafel (Baked or Air-Fried):
• 1 (15 oz) can chickpeas, rinsed, patted very dry
• ½ cup fresh parsley + cilantro (stems okay)
• 1 small onion, quartered
• 2 garlic cloves
• 1 tsp cumin
• ½ tsp coriander
• ¼ tsp cayenne (optional)
• 2 tbsp almond flour or chickpea flour
• 1 tbsp lemon juice
• 1 tsp baking powder (for lift!)
• Salt to taste
• 1–2 tbsp olive oil (for baking)

Bowl Base & Toppings:
• 2 cups chopped romaine or spinach
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ¼ cup Kalamata olives
• ½ cup Classic Hummus
• 2 tbsp tahini-lemon drizzle (2 tbsp tahini + 1 tbsp lemon juice + 1–2 tbsp water)
• Optional: pickled red onions, roasted red peppers, hemp seeds

Instructions

Make falafel: Pulse all falafel ingredients (except oil) in food processor until coarse paste forms (don’t purée). Chill 30 min.
Shape into 12 patties or balls. Place on parchment-lined sheet. Brush with oil.
Bake at 375°F (190°C) 20–25 min, flipping once, until golden and crisp. (Air fryer: 375°F, 12–15 min, shake halfway.)
Assemble bowls: Divide greens among bowls. Top with veggies, olives, and 3 falafel each.
Add a generous scoop of hummus. Drizzle with tahini sauce.