Falafel Bowls with Quinoa Tabbouleh and a Lemon-Dill Dressing

Preheat oven to 375F. Line a baking sheet with parchment paper and brush with oil.

For the falafels, add chickpeas, onion, jalapeno, garlic, lemon juice, salt, cumin, and pepper into a food processor and pulse until just combined. Be careful not to overmix. Adjust seasoning to taste.

Add the chickpea flour and baking powder, pulse until incorporated, it should resemble course sane. The mixture should hold together well, if it is too wet, add more flour. Too dry, add more lemon juice.

Using a tablespoon measure, scoop 1 rounded tablespoon of mixture out and using damp hands form small patties, about 20. Place on prepared baking sheet. Bake 10 minutes, flip and bake until falafels are golden and cooked through, about 10 more minutes.

For the tabbouleh, rinse the quinoa and lightly toast in a sauce pan over medium heat until all water has evaporated. Add the water, lemon juice, lemon zest and salt and bring to a boil. Reduce heat to a simmer and cook until all the water has been absorbed, about 15 minutes. Remove from heat, and cool for 5 minutes and then fluff with a fork. Toss with onion, mint, parsley, cucumber and tomatoes.

For the dressing, combine all the ingredients in a medium mixing bowl and stir to combine.

To serve, divide the kale and tabbouleh into four bowls, top with falafels, olives and dressing.