Falafel Power Plate

Combine chickpeas, onion, garlic, parsley, cumin, coriander, flour, baking powder, and salt in a food processor. Pulse until mixture resembles coarse breadcrumbs with some whole chickpea pieces remaining (do not overprocess into a paste). Transfer to a bowl and refrigerate 15 minutes.

While mixture chills, prepare grain base according to package directions if not already cooked. Chop cucumber, halve cherry tomatoes, slice red onion, and measure out greens into separate bowls.

Heat oil to 350°F in a deep skillet or pot. Using wet hands to prevent sticking, form chickpea mixture into 1.5-inch balls or small patties.

Carefully place falafel into hot oil in batches without crowding. Fry 3–4 minutes, turning halfway through, until dark golden brown on all sides. Remove with slotted spoon and drain on paper towels. Season lightly with salt while warm.

Divide cooked grain among serving bowls. Top each with a handful of greens, then distribute cucumber, tomato, and red onion among bowls.

Place 4–5 warm falafel pieces on each plate. Drizzle tahini-lemon dressing over the entire bowl and serve immediately.