The Ultimate Mediterranean Bowl

Ingredients

• 2 can (15 oz) Canned Chickpeas
• ½ cup Fresh Parsley
• 4 cloves Garlic
• 2 tsp Ground Cumin
• 1 tsp Ground Coriander
• 4 tbsp All-purpose Flour
• 2 tbsp Olive Oil
• 4 cups Fresh Parsley
• 1 whole Tomatoes
• ½ whole Red Onion
• 4 tbsp Lemon Juice
• 1 cup Hummus
• ½ cup Kalamata Olives
• 4 tbsp Tahini
• 4 whole Pita Bread

Instructions

1. Make the falafel: Add drained chickpeas, parsley (for falafel), garlic, cumin, coriander, and flour to a food processor. Pulse until a coarse, moldable dough forms. Season with salt and pepper to taste.
2. Shape the chickpea mixture into about 20 small patties or balls. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook falafel in batches for 3-4 minutes per side until golden brown and crispy. Set aside.
3. While falafel cooks, prepare the parsley salad: combine the chopped parsley, diced tomato, red onion, lemon juice, and remaining 1 tbsp olive oil in a medium bowl. Toss well to combine. Season with salt and pepper to taste.
4. Make a quick tahini sauce: whisk the tahini with 3 tbsp lemon juice and 2-3 tbsp warm water until smooth and pourable.
5. Warm the pita bread in a dry skillet or directly over a gas flame for about 30 seconds per side.
6. Assemble the bowls: divide the parsley salad evenly among 4 bowls. Add a generous scoop of hummus, a handful of kalamata olives, and 4-5 falafel per bowl. Drizzle with tahini sauce and serve with warm pita on the side.