Baked Beet Falafel Buddha Bowls

Beet Falafel

• 25 oz water
• 16 oz raw beets, peeled, diced (½ in.) (see Tip)
• 4 - 5 lemons
• 4 oz red onions, cut into pieces
• 2 garlic cloves
• ½ oz fresh cilantro leaves
• 1 can chickpeas, rinsed, drained (approx. 15 oz)
• 4 ½ oz brown rice flour
• ½ tsp salt
• ⅛ tsp ground cumin

Tahini Dressing

• 3 garlic cloves
• ½ oz cilantro leaves
• ¼ tsp salt
• 4 ½ oz tahini
• 3 oz water

Hummus

• 2 garlic cloves
• 1 oz hemp seeds, plus extra to garnish
• ½ tsp salt
• 1 can chickpeas, rinsed, drained (approx. 15 oz)
• 2 ½ oz water
• 2 oz tahini
• 1 oz extra virgin olive oil
• 5 oz mixed salad greens
• 12 oz cucumbers, sliced in rounds (¼ in.)
• 10 oz sweet mini peppers, de-stemmed, halved
• 5 oz radishes, trimmed, quartered
• pita bread, cut in wedges, to serve