# Ingredient List:
→ Roasted Spring Vegetables
01 - 1 cup asparagus, trimmed and cut into 2-inch pieces
02 - 1 cup radishes, halved
03 - 1 cup baby carrots, halved lengthwise
04 - 1 cup sugar snap peas, ends trimmed
05 - 2 tbsp olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Falafel
08 - 1 (15 oz) can chickpeas, rinsed and drained
09 - 1/2 small onion, roughly chopped
10 - 2 cloves garlic
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp fresh cilantro, chopped
13 - 1 tsp ground cumin
14 - 1/2 tsp ground coriander
15 - 1/2 tsp fine salt
16 - 1/4 tsp ground black pepper
17 - 1/4 tsp baking powder
18 - 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
19 - 2 tbsp olive oil (for pan-frying)
→ Grain Base
20 - 1 cup cooked quinoa (or cooked brown rice)
→ Greens & Toppings
21 - 4 cups mixed baby greens (arugula, spinach, or spring mix)
22 - 1/2 cup cherry tomatoes, halved
23 - 1/2 avocado, sliced
24 - 2 tbsp toasted pumpkin seeds
→ Lemon Tahini Dressing
25 - 1/4 cup tahini
26 - 2 tbsp freshly squeezed lemon juice
27 - 1 tbsp maple syrup
28 - 2 tbsp water (plus more as needed to thin)
29 - 1/4 tsp fine salt
30 - 1 small garlic clove, finely minced
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, toss asparagus, radishes, baby carrots and sugar snap peas with 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; spread in a single layer on the prepared baking sheet and roast 18–20 minutes, turning once, until tender and lightly browned.
03 - Place chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, 1/2 teaspoon salt, 1/4 teaspoon pepper and baking powder in a food processor and pulse until coarsely combined (avoid puréeing); add flour and pulse until the mixture holds together when pressed.
04 - Form the mixture into 12 small patties. Heat 2 tablespoons olive oil in a large skillet over medium heat and pan-fry patties 3–4 minutes per side until golden and crisp; transfer to paper towels to drain.
05 - Whisk together tahini, lemon juice, maple syrup, 2 tablespoons water, 1/4 teaspoon salt and minced garlic until smooth; add additional water by the teaspoon to reach desired consistency and adjust seasoning to taste.
06 - Divide the cooked quinoa among four serving bowls, arrange mixed baby greens, roasted vegetables, falafel, cherry tomatoes, avocado slices and toasted pumpkin seeds on top, and drizzle each bowl generously with the lemon tahini dressing.
07 - Serve immediately while falafel are warm; store leftovers in separate airtight containers for up to 3 days or freeze falafel for longer storage.
