Step 1

In a food processor, pulse the shallot and garlic until finely minced. Add to the processor the garbanzo beans, parsley, cilantro, pepitas, hemp seeds, oats, salt and pepper. Pulse 5-10 times until the mixture is easily formed into balls.  If the mixture is too crumbly and dry to form into balls add 1 tablespoon of oil or water and blend again.

Step 2

Using a 1.5 tablespoon cookie scoop, scoop the batter into your hands. Form into small falafel patties using your hands.

Step 3

Heat a 12-inch non-stick pan over medium heat and add 2-3 tablespoons of olive oil. Once the oil is hot (about 2-3 minutes), place the falafel patties on the pan evenly spaced out (they should not be touching).  Cook on medium heat for 3-4 minutes per side until golden brown on both the top and bottom. You may need to add 1 more tablespoon of oil if you do this in two batches or if you want more of the edge to be crispy.  Set aside while you assemble your bowl.

Step 4

To assemble one bowl, add greens and crispy quinoa to a bowl.  Top with tomatoes, cucumber, olives, cold hummus and warm falafel.  Add thinly sliced red onions, avocado, herbs and a squeeze of fresh lemon juice if desired.  Enjoy immediately.

Step 5

Store extra crispy quinoa, hummus and falafel in separate airtight containers in your refrigerator for up to one week.