Step 1

Preheat your oven to 200C (392F).

Step 2

To make the falafel, add the chickpeas, parsley, cilantro, onion, cumin, salt, and pepper into a food processor and process for a minute or until the chickpeas and sunflower seeds start breaking up and forming a rough dough.

Step 3

Add the tahini and oil and pulse a few times.

Step 4

Add the flour and process until well incorporated.

Step 5

Form small balls with your hands (about 1 tbsp) and flatten them out to create small patties.

Step 6

(optional) Roll each falafel in sesame seeds to make them prettier.

Step 7

Bake for 25-30 minutes until golden, turning halfway after 15 minutes.

Step 8

To make the salad mix the quinoa and the lettuce (about 1/2 cup quinoa for 1 person) with 2-3 tbsp of the dressing (for each bowl). Plate and top with the diced cucumber, cherry tomatoes, falafel, and other toppings of choice.

Step 9

Drizzle with more dressing and sprinkle with sea salt and pepper. Enjoy!