In a food processor, combine the parsley, cilantro and almonds. Pulse until the almonds are finely chopped. Add the chickpeas, flour and baking soda and pulse until until the mixture is combined and mostly smooth. Add the sesame seeds and salt, pulse once or twice to just combine and then stir in the sun-dried tomatoes.

Line a baking sheet with parchment paper. Roll the dough into rounded teaspoon size balls.

To BAKE: preheat the oven to 375 degrees F.

Flatten the balls with the palm of your hand. Brush the tops of the balls with olive oil. Bake until crisp and golden brown, about 15-20 minutes.

To FRY: add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F.

Fry the balls for 2-3 minutes or until golden and cooked through. Drain on paper towels and then sprinkle lightly with salt.

In a large bowl, toss together the quinoa, cucumbers, parsley, olive oil, red wine vinegar, salt and pepper. Divide the quinoa among bowls. To each bowl, add a dollop of [hummus | https://www.halfbakedharvest.com/roasted-beet-hummus-video/], handful of kalamata olives, roasted red peppers slices and avocado. Sprinkle the bowls with feta and toasted nuts/seeds. Finish with a drizzle of lemon tahini (recipe below). EAT!

Combine all ingredients in a bowl and whisk until completely smooth. Add water to thin the sauce to a drizzling consistency. Taste and adjust as needed. Sauce will keep for 1 week in the fridge.