Baked Falafel Bowls with Tahini Sauce | Natalie Cooks

Ingredients

• ½ cup rolled oats
• 1 (15 oz) can chickpeas, drained and rinsed
• ½ yellow onion, chopped
• 2 cups loosely packed fresh herbs (parsley, cilantro, and/or mint)
• 3 cloves garlic, chopped
• 2 tbsp chia seeds
• 3 tbsp olive oil, divided
• 2 tsp ground cumin
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground cinnamon
• ½ cup tahini
• ½ cup water
• 3 tbsp lemon juice
• ¾ tsp kosher salt
• 2 heads romaine, thinly sliced (about 6 cups)
• 2 tomatoes, chopped (about 1 cup)
• 1 avocado, chopped (optional)
• 2-4 pita bread or 2-3 cups cooked grain
• 1 lemon, cut into wedges
• ½ cup feta cheese (optional)
• 1 cups cauliflower florets
• 1 cup peeled and thinly sliced carrot
• 1 cup apple cider vinegar
• 1 tbsp kosher salt
• 1 tbsp coconut sugar or maple syrup