Crumbled Falafel Bowls

Name: Crumbled Falafel Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 cup dried chickpeas, soaked in water for 12 to 24 hours*; half of a large white onion, chopped (about 1 cup); 1/2 cup chopped fresh parsley; 1/3 cup chopped fresh cilantro; 2 teaspoons ground cumin; 1 teaspoon fine sea salt; 1 teaspoon ground coriander; 4 cloves garlic, roughly chopped; zest of 1 lemon (we’ll use the juice for the veggies below); 3 tablespoons olive oil; 1 small red onion, very thinly sliced; half of an English cucumber, diced; 2 tablespoons lemon juice; 1 tablespoon ground sumac; pinch of fine sea salt and freshly-ground black pepper; 4 cups cooked rice; tahini sauce for drizzling; toppings: feta cheese, sun-dried tomatoes, olives, lemon wedges, extra fresh parsley or cilantro