Lebanese Falafel & Freekeh Breakfast Bowl with Tahini-Lemon Drizzle

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 0.25 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 0.25 medium onion, finely diced
• 0.5 tsp ground cumin
• 0.25 tsp ground coriander
• 0.25 tsp baking powder
• 3 tbsp all-purpose flour, for binding
• 0.5 tsp sea salt, divided
• 0.25 tsp black pepper, divided
• 3 tbsp olive oil, divided
• 0.5 cup freekeh, uncooked
• 1.25 cups vegetable broth, low-sodium