# What You Need:
→ 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 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Falafel
08 - 1 (15 oz) can chickpeas, rinsed and drained
09 - 1/2 small yellow onion, roughly chopped
10 - 2 garlic cloves
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon fine salt
16 - 1/4 teaspoon ground black pepper
17 - 1/4 teaspoon baking powder
18 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
19 - 2 tablespoons 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 tablespoons toasted pumpkin seeds
→ Lemon tahini dressing
25 - 1/4 cup tahini
26 - 2 tablespoons freshly squeezed lemon juice
27 - 1 tablespoon maple syrup
28 - 2 tablespoons water, plus more to thin as needed
29 - 1/4 teaspoon fine salt
30 - 1 small garlic clove, finely minced
# How to Make It:
01 - Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
02 - In a bowl, combine asparagus, radishes, baby carrots and sugar snap peas with olive oil, salt and pepper; arrange in a single layer on the prepared sheet and roast 18–20 minutes, turning once, until tender and lightly browned.
03 - In a food processor pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper and baking powder until coarsely combined but not puréed; add flour and pulse briefly until mixture holds when pressed.
04 - Form the mixture into 12 small patties; heat 2 tablespoons olive oil in a large skillet over medium heat and cook patties 3–4 minutes per side until golden and crisp, then transfer to paper towels to drain.
05 - Whisk tahini, lemon juice, maple syrup, water, salt and minced garlic until smooth, adding additional water to reach a pourable consistency.
06 - If necessary, reheat the cooked quinoa (or rice) until warm and divide evenly among four bowls.
07 - Top each portion of quinoa with mixed greens, roasted spring vegetables, three falafel patties, cherry tomatoes, avocado slices and toasted pumpkin seeds; drizzle with lemon-tahini dressing.
08 - Serve immediately while falafel remain crisp and vegetables are warm.
