Lebanese Falafel & Freekeh Breakfast Bowl with Tahini-Lemon Drizzle

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1/4 medium onion, finely diced
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp baking powder
• 3 tbsp all-purpose flour, for binding
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper, divided
• 3 tbsp olive oil, divided
• 1/2 cup freekeh, uncooked
• 1 1/4 cups vegetable broth, low-sodium
• 1/2 medium cucumber, diced
• 1/2 medium tomato, diced
• 2 tbsp tahini
• 1 1/2 tbsp lemon juice, fresh squeezed
• 2 tbsp water, for tahini sauce
• 2 tbsp pomegranate seeds, optional garnish
• 1 tbsp pumpkin seeds, toasted

Instructions

1. 1

   Cook freekeh: Rinse freekeh under cold water. In a small saucepan, bring vegetable broth to boil, add freekeh, reduce heat to low, cover, and simmer 25-30 minutes until tender and liquid is absorbed. Set aside.

2. 2

   Prepare falafel mixture: In a food processor, pulse soaked/drained chickpeas with parsley, cilantro, garlic, onion, cumin, coriander, baking powder, flour, 1/4 tsp salt, and 1/8 tsp pepper until mixture resembles coarse breadcrumbs (should hold together when pressed but not be a smooth paste).