Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce

INGREDIENTS

1 cup

dried Bob's Red Mill Chickpeas submerged in water overnight and drained

1/2

peeled and roughly chopped yellow onion

1/4 cup

Italian parsley leaves

garlic cloves

1 tsp

baking powder

1 tsp

ground cumin

oil for frying

Kosher salt and fresh cracked pepper

1/2 cup

tahini

1/3 cup

water

juice of 1 lemon

finely minced garlic cloves

Kosher salt and fresh cracked pepper

6 cups

cooked Bob's Red Mill Quinoa

1 pint

cherry tomatoes (roasted or raw)

2 cups

sliced dill pickles

1 cup

crumbled feta cheese

3 cups

packed baby spinach

1 cup

assorted pitted Mediterranean olives

micro-greens for garnish

Kosher salt and fresh cracked pepper