In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Blend until a coarse mixture forms. Form into small balls and set aside.

Fry the Falafel

Heat oil in a deep pan. Fry the falafel balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Masabaha Preparation

Prepare Masabaha

In a blender, combine chickpeas, tahini, lemon juice, garlic, water, and salt. Blend until smooth and creamy. Adjust consistency with water if needed.

Fennel Condiment Preparation

Make the Fennel Condiment

Thinly slice the fennel bulb and toss it with olive oil, lemon juice, salt, and pepper. Let sit for at least 10 minutes before serving.

Quinoa Tabbouleh Preparation

Cook Quinoa

Rinse quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.

Mix Tabbouleh

In a bowl, combine cooled quinoa, diced tomato, cucumber, parsley, lemon juice, olive oil, and salt. Toss to combine.

Sumac Dressing Preparation

Prepare Sumac Dressing

In a small bowl, whisk together olive oil, lemon juice, sumac, and salt.

Baked Pita Preparation

Bake the Pita

Preheat oven to 375°F (190°C). Brush pita bread with olive oil and sprinkle with salt. Bake for 5-7 minutes until crispy.

Assembly

Assemble the Bowl

In a bowl, layer the masabaha, falafel, quinoa tabbouleh, fennel condiment, and drizzle with sumac dressing. Serve with baked pita on the side.