INGREDIENTSFalafel:1 can chickpeas, drained and mashed into a paste1/2 cup ground flaxseeds1 handful parsley leaves, finely chopped2 tsp granulated garlic2 tsp cumin3 Tbsp olive oilSea salt, to tasteTahini Dressing:2 Tbsp tahini1/2 Tbsp granulated garlic2 large limes, juiced1/4 cup olive oilSalt and pepper, to taste2 tsp black sesame seeds, optionalTabouili:1/4 white onion, finely choppedHandful cherry tomatoes, halved1 mini cucumber, cut into small cubesHandful fresh basil choppedHandful mint, finely choppedJuice of 1/2 limeDrizzle of olive oilSea salt, to tasteDIRECTIONSFor 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.