Baked Falafel Bowls with Tabbouleh & Tahini Sauce

Soak 2 cups dried chickpeas in water overnight or for at least 8 hours. Drain well.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a food processor, combine soaked chickpeas, half of the red onion (chopped), 4 garlic cloves, 1 cup fresh parsley, 1 cup fresh cilantro, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon baking powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Pulse until finely chopped but not pureed.

Form the mixture into 16 balls (about 2 tablespoons each) and place on the prepared baking sheet. Flatten slightly and brush with 1 tablespoon olive oil.

Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.

Meanwhile, place 1.5 cups bulgur wheat in a large bowl and pour 3 cups boiling water over it. Cover and let sit for 20 minutes until tender. Drain any excess water.

Season 2 pounds chicken breast with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

For the tabbouleh: In a large bowl, combine the cooked bulgur, 2 cups diced cherry tomatoes, 1 diced cucumber, 0.5 cup chopped fresh mint, remaining chopped red onion, 2 tablespoons lemon juice, 1 tablespoon olive oil, and 0.5 teaspoon salt. Mix well.

For the tahini sauce: In a small bowl, whisk together 0.5 cup tahini, 1 cup Greek yogurt, 2 tablespoons lemon juice, 1 minced garlic clove, 0.25 cup water, and a pinch of salt until smooth.

To assemble bowls: Divide 8 cups mixed greens among 4 bowls. Top each with tabbouleh, 4 falafel patties, sliced chicken, 0.25 cup crumbled feta cheese, and 2 tablespoons kalamata olives.

Drizzle each bowl with tahini sauce and serve immediately.