Mediterranean Falafel Plate

Drain and pat dry canned chickpeas with paper towels to remove excess moisture.

In a food processor, combine chickpeas, garlic, parsley, cumin, salt, and black pepper. Pulse until mixture is crumbly but holds together when squeezed; do not over-process.

With moistened hands, form mixture into 12–16 small patties about 2 inches wide and 1/2 inch thick. Set aside on a plate.

Heat olive oil to 325°F in a large frying pan over medium heat. Working in batches to avoid crowding, fry falafel patties 2–3 minutes per side until deep golden brown.

Transfer cooked falafel to a paper-towel-lined plate and keep warm.

While falafel cooks, prepare grain base according to package directions. Keep warm or let cool to room temperature.

Arrange warm cooked grain in the center of each bowl or plate.

Arrange 3–4 warm falafel patties on top of grain, then distribute cucumber dice, cherry tomato halves, red onion slices, and any optional add-ins around the plate.

Drizzle tahini-lemon dressing generously over the entire plate.

Garnish with fresh mint or parsley and pomegranate seeds. Serve warm with pita bread on the side.