Falafel And Tabouli Bowls With Tahini Dressing

INGREDIENTS

Falafel:
1 can chickpeas, drained and mashed into a paste
1/2 cup ground flaxseeds
1 handful parsley leaves, finely chopped
2 tsp granulated garlic
2 tsp cumin
3 Tbsp olive oil
Sea salt, to taste


Tahini Dressing:
2 Tbsp tahini
1/2 Tbsp granulated garlic
2 large limes, juiced
1/4 cup olive oil
Salt and pepper, to taste
2 tsp black sesame seeds, optional


Tabouili:
1/4 white onion, finely chopped
Handful cherry tomatoes, halved
1 mini cucumber, cut into small cubes
Handful fresh basil chopped
Handful mint, finely chopped
Juice of 1/2 lime
Drizzle of olive oil
Sea salt, to taste


DIRECTIONS
For the falafel, add everything to a large bowl and mix until completely combined. Using your hands shape into small balls, and bake in a 400F oven until crispy on the outside, about 25-30 minutes.

For the tahini, in a medium bowl, whisk together the tahini, garlic, and lime juice. Drizzle in the olive oil continuing to whisk until the tahini loosens and the sauce becomes smooth. Add Salt and fresh cracked black pepper to taste. Then add the sesame seeds.

For the tabouili, add the chopped onions, tomato, cucumber, and herbs to a bowl. Sprinkle with lime juice and a little olive oil. Salt to taste and serve over salad.