Baked Falafel Bowls with Tahini Sauce {Vegan}

I'm not usually a fan of having the same dinner two nights in a row, so when I do, you know the dish has got to be good.

And these Baked Falafel Bowls with Tahini Sauce was one such dish I threw down my gullet in two consecutive nights.

Flavorful, crispy-on-the-outside falafel mixed with your choice of vegetables, a grain, homemade pickles (if you are so [smartly] inclined), and a super easy, homemade tahini sauce that will make the sesame angels sing.

Oh, and no matter which way you prepare this versatile dish, just be sure it's vibrant and eat-with-your-eyes-first-approved.

Got me? Good. :)

Baked Falafel Bowls with Tahini Sauce
Yields: 3 servings
Falafel:
-2 cups fresh parsley, roughly chopped
-3 large cloves garlic, peeled
-Juice of 1 lemon
-1/4 cup raw walnuts
-1 1/4 teaspoon ground cumin
-1/4 teaspoon ground coriander
-Pinch of cayenne (optional)
-Salt and black pepper, to taste
-1 15-ounce can chickpeas, drained and rinsed
-Generous drizzle of extra virgin olive oil

Tahini Sauce:
Adapted slightly from Minimalist Baker
-1/4 cup tahini
-1/2 tablespoon good maple syrup
-Juice of 1/2 a lemon
-3 tablespoons hot water to thin

Directions:
1.) Add parsley, garlic, lemon juice, walnuts, cumin, coriander, cayenne, salt, and black pepper to a food processor and mix to combine. Add chickpeas and olive oil, and pulse until incorporated and mostly smooth (some leftover chunks are A-OK).
2.) Transfer chickpea mixture to a mixing bowl. Stir to ensure everything is well combined. Using your hands, form mixture into 9 small patties, roughly 1/2-inch thick.
3.) Place falafel onto a non-stick baking sheet and refrigerate for 15 minutes (to help them firm up). Preheat oven to 375 degrees F.
4.) Once oven is preheated, bake falafel for 30-40 minutes, or until crispy and golden brown on each side - flipping once halfway through.
5.) While falafel cooks, prepare tahini sauce by whisking all of the above ingredients together (except water) in a small bowl. Add up to 3 tablespoons hot water until a pourable sauce is formed. Place in fridge, covered, until ready to use.

*For making these into a bowl, I simply plated the three falafel (per serving) with a handful each of arugula, sliced grape tomatoes, leftover pickled vegetables, and about 1/2 cup prepared rice. I then drizzled everything with the tahini sauce. However, the vegetables and toppings are completely versatile, so feel free to throw in whatever vegetables you have on-hand!

*Also: the falafel can dry up the longer they cook, and become crumbly. Definitely watch them closer to the 30-minute mark - if they're golden brown on each side, they can come out and be devoured.

Um, the best part about these bowls? It was just barely 90 degrees here in Portland when I threw them together. Despite having the oven on for the falafel, being able to throw everything else ready to go into bowls was perfect for such a hot evening. (Tip to you and me: Make the falafel ahead of time, during the cooler hours, and dinner will be even easier/less sweaty).

What's your favorite everything-served-in-one-bowl dinner?