Baked Falafel Buddha Bowl

Name: Baked Falafel Buddha Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Middle Eastern
Ingredients: Cashew Dressing (recipe here); 1 can chickpeas, drained and rinsed; 1/2 cup sunflower seeds; 2 tbsp hemp seeds (optional); 2 tbsp unhulled sesame seeds (I did a mix of white hulled, unhulled, and black); 3 cloves garlic; handful fresh parsley; handful fresh cilantro; 1/2 small red onion, chopped; 1 tsp ground cumin; 1/2 tsp sea salt; 1/4 tsp black pepper; 2 tbsp tahini; 2 tsp olive oil (or coconut oil); 2 tbsp flour of choice (I used buckwheat flour); 1 cup quinoa, cooked and cooled (you will have leftovers but that's always a good thing); 4-5 cups romaine lettuce (or whatever and however much greens you want); 1 cucumber, diced; 1 cup cherry tomatoes, halved or cut into quarters; black beans & salsa (optional, I had leftover beans and salsa so I decided to mix them together and it worked out great. Salsa recipe here); any other vegetable you like (shredded beets, carrots, chopped radishes, peppers, etc.); guacamole (optional); kimchi (optional); hummus (optional)