Crispy Falafel Bowls

• 2 cans of chickpeas, drained2 cans chickpeas, drained and rinsed
• half an onion, chopped1/2 yellow onion, chopped
• 3 cloves of garlic3 garlics
• a big handful of parsley, chopped1/2 cup fresh parsley, chopped
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped
• 2 teaspoons of cumin2 tsp ground cumin
• 1 teaspoon of coriander1 tsp ground coriander
• 3 tablespoons of flour3 tbsp all-purpose flour3 tablespoons of chickpea flour3 tbsp chickpea flour — keeps the patties together without gluten
• a dash of baking soda1/4 tsp baking soda
• a splash of olive oil for brushing1 tbsp olive oil
• a few big handfuls of greens6 cups salad greens
• 1 cucumber, diced1 cucumber, diced
• a big handful of tomatoes, halved1 cup cherry tomatoes, halved
• a third cup of tahini1/3 cup tahini
• a couple squeezes of lemon2 tbsp lemon juice
• a few tablespoons of water to thin3 tbsp water
• salt to tastesalt, to taste
• pepper to tasteblack pepper, to taste

Steps

1. Drain and rinse the chickpeas, then pat them very dry. Add them to a food processor with the onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.
2. Pulse to a coarse, crumbly mixture that clumps when you press it. Stop before it turns into a smooth paste. Add the flour and baking soda and pulse two or three more times.
3. Shape into 16 small balls, then press each into a thick patty. Refrigerate for 10 minutes to firm up.
4. Lightly coat the patties with olive oil. Air fry at 380F for 12 to 14 minutes, turning once halfway, until deeply golden and crisp.
5. Stir the tahini, lemon juice, water, and a pinch of salt until smooth and pourable. Loosen with a little more water if needed.
6. Fill each bowl with greens, cucumber, and tomato. Add the warm falafel and spoon the tahini sauce over the top.