Lebanese Falafel & Tahini-Dressed Farro Salad with Roasted Cauliflower

Ingredients

• 0.75 cup dried chickpeas, soaked overnight, drained and patted dry
• 0.5 cup fresh parsley, finely chopped
• 0.25 cup fresh cilantro, finely chopped
• 0.25 medium onion, minced
• 3 whole garlic cloves, 2 minced for falafel, 1 for dressing
• 0.5 tsp cumin
• 0.25 tsp coriander
• 0.5 tsp salt, divided
• 0.25 tsp black pepper
• 2 tbsp all-purpose flour
• 3 tbsp olive oil, divided
• 0.33 cup dried farro
• 1.5 cups cauliflower florets, bite-sized
• 3 tbsp tahini
• 2 tbsp lemon juice
• 3 tbsp water, for tahini dressing
• 0.75 cup cherry tomatoes, halved
• 0.5 cup cucumber, diced
• 0.25 cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped

Instructions

1. 1

   Cook farro according to package directions (about 25-30 minutes). Drain and let cool completely.

2. 2

   Preheat oven to 400°F. Line two baking sheets with parchment paper.