Spread the mixed baby greens evenly between two bowls (2 cups per bowl). Divide the cooked quinoa between the bowls, placing it to one side of the greens.

Falafel

Prepare falafel mixture

Drain soaked chickpeas well and pat dry. In a food processor combine chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt and pepper. Pulse until mixture is coarse and holds together when pressed but not pureed—about 15–20 short pulses. Scrape down sides as needed. Add the flour and pulse 2–3 times to incorporate. If mixture is too wet to shape, chill 15–30 minutes.

Form and fry

Heat neutral oil in a skillet over medium heat (about 1/4-inch depth) until shimmering. Form falafel into small patties or balls (about 2 tbs/each). Fry in batches until deep golden brown and crisp, 3–4 minutes per side. Transfer to a paper towel–lined plate to drain. Alternatively bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden.

24-Hour Tomato & Cucumber

Macerate tomatoes

Dice tomatoes into 1/2-inch pieces and place in a bowl. Sprinkle with 1/2 tsp kosher salt and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours to pull out liquids and concentrate flavor. Before assembly, drain any excess liquid.

Combine with cucumber

Just before serving, stir the diced cucumber and thinly sliced red onion into the macerated tomatoes. Add the red wine vinegar and 1 tsp olive oil, toss gently and adjust seasoning with more salt if needed.

Egg & Avocado

Cook eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil, cover, remove from heat, and let sit 9–10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and toss with 1 tsp lemon juice and 1/4 tsp sea salt. For the bowl: either slice the avocado or roughly mash for a textured smear.

Goat Cheese & Seeds

Crumble goat cheese and keep the house everything seeds ready to sprinkle on the assembled bowl. These are used as final garnish.

Buttermilk Dressing

Whisk together buttermilk, Greek yogurt, mayonnaise, lemon juice, chopped chives, garlic powder, salt and pepper until smooth. Taste and adjust seasoning. Keep chilled until plating.

Assembly

For each bowl: arrange the salad base (greens and quinoa). Place 3–4 falafel balls on one side, add a portion of the 24-hour tomato & cucumber mix, add half the avocado preparation and 1 halved hard-boiled egg. Crumble 2 tbs goat cheese over the bowl and drizzle 2–3 tbs of buttermilk dressing across the top. Finish with a light sprinkle (1 tsp) of house everything seeds and a grind of black pepper. Serve immediately.