Mediterranean Falafel Bowl

Begin cooking grains according to package instructions. Tip: Use vegetable broth instead of water for more flavor.

Preheat oven to 400 degrees Fahrenheit. Wash and prepare all vegetables and aromatics.

Prepare falafel: Combine rolled oats, spices, and baking powder in a food processor. Pulse until oats are ground well. Add the rest of the ingredients and pulse until a relatively even (but not smooth) mixture forms. Use a melon baller to scoop out even portions of the falafel mixture. Shape into rounds and place on a baking sheet lined with parchment paper. Brush the tops with olive oil, if desired.

Toss vegetables in olive oil, balsamic vinegar, oregano, salt and pepper. Shape a sheet of aluminum foil into a shallow bowl and put vegetables inside (this will keep the juices from running). Place it on the baking sheet along with the falafel.

Bake falafel and roast veggies together for 12 minutes. Remove from oven, stir vegetables, flip falafel, and brush the other side with olive oil. Bake for 12-15 more minutes, until vegetables are tender and falafel is golden.

Meanwhile, prepare dressing. Combine hummus and paprika in a small bowl. Slowly add water and stir until desired consistency is reached (2-4 tbsp).

Assemble bowls: Stir 1/2 of the vegetables (along with the juices) into cooked grains. Add falafel and the rest of the vegetables on top. Drizzle on dressing. Top with fresh cilantro.