• Cook the rice according to the package instructions. In the last minute of cooking, add the cumin to the rice and stir.
• While the rice is cooking, add all falafel ingredients to a food processor and blend on low speed until well combined. Occasionally pause to scrape down the sides of the processor and blend again. There may be a few chunks of onion or chickpeas remaining, this is okay. If the mixture does not form into a ball easily, add 1 tsp water at a time and blend until it does.
• Take ~2 tbsp of the falafel mixture and roll into a ball. Flatten into a patty that is about 1/2" thick. Repeat with the remaining falafel mixture.
• Cook the falafels, either baking or frying (see below for both options). For a more moist and flavourful falafel, I recommend frying them.
• Create your bowl, starting with the rice, veggies and falafels. Top with tzatziki, sesame seeds and your choice of fresh herbs. Enjoy!

Bake

• Preheat oven to 350°F and line a baking sheet with tin foil or a silicone liner.
• Place the falafel patties on the baking sheet and bake for 8-10 minutes. Flip the falafels and cook for another 8-10 minutes or until golden brown on each side.

Fry

• Heat 2 tbsp of vegetable oil in a frying pan over medium heat. Add a few falafels to the pan, being careful not to overcrowd them. Cook for 3-4 minutes on each side, or until golden brown.