To make the falafel, add all the ingredients to a food processor and pulse until well combined. You don’t want the mixture to become a fine paste. It has to be slightly coarse
Take 2 tablespoons of the mixture and make it into patties.
Place it in a baking tray lined with parchment paper and drizzle with olive oil.
Bake at 400 °F (204 °C) for 25 to 30 minutes, flipping them midway.
As the falafels are getting baked, combine the cooked quinoa, tomatoes, onions, cucumber, chopped parsley, mint in a bowl.
Make a dressing with olive oil, salt, black pepper, minced garlic and lemon juice.
Add it to the quinoa tabbouleh and mix. Set aside.
To make the roasted carrots (Can use any veggies of your choice): Place the carrots in a baking tray and drizzle it with olive oil. Add salt, paprika and bake at 400 °F (204 °C) for 20 minutes or until browned and tender. Set aside.
Now assemble the Buddha bowl: Fill the bowl with greens of your choice.
Add the quinoa tabbouleh, falafels, hummus, pom seeds, herbs, roasted veggies and serve.
Notes
Leftover falafel Buddha bowls can be stored in the fridge for up to 3 days. I recommend storing each component separately so everything stays fresh.