Falafel Bowl with “Tabbouleh” Rice

Ingredients

• 1 (15-ounce) can chickpeas, (rinsed and drained)
• ½ cup chopped white onion
• 3 tablespoons chopped flat-leaf parsley
• 3 tablespoons chopped cilantro
• 1 teaspoon cumin
• ½ teaspoon crushed red pepper flakes
• 4 cloves garlic, (chopped)
• 5 tablespoons all-purpose flour, (plus an additional 1 cup for dredging)
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• Vegetable oil (as needed, for frying)
• 1 cup long-grain rice
• ¼ cup chopped cilantro
• ¼ cup chopped flat-leaf parsley
• 3 tablespoons chopped mint leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 medium Roma tomato, (cored and diced)
• 1 medium English hothouse cucumber, (diced)
• Kosher salt, (as needed)
• 1 cup Greek yogurt
• ½ teaspoon coriander
• ½ teaspoon cumin
• ¼ teaspoon ground white pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon freshly squeezed lemon juice
• Wild Arugula
• 1 cup hummus
• ½ cup thinly sliced red onions
• ¼ cup sliced pepperoncini peppers
• 2 cups pita chips ((optional))

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