Falafel

Bring ½ cup water to a boil in a small saucepan. Add the garbanzo bean powder to a medium heatproof bowl and pour the boiling water over to cover. Let sit for 10 minutes. Peel 4 cloves garlic.

Thinly slice 2 cloves garlic. Peel and chop the onion. Place a medium saucepan over medium heat with 1 tbsp olive oil. Once hot, add the sliced garlic, half of the onion, and a pinch of salt and pepper. Cook until the onion has softened, about 3 to 5 minutes. Add the cinnamon, oregano, and diced tomatoes, then reduce heat to low. Cook until the Greek red sauce is slightly thickened, about 5 to 8 minutes.

Add the remaining 2 whole cloves garlic, remaining onion, half of the parsley (both the stems and leaves), and a pinch of salt and pepper to a food processor. Pulse until well chopped. Add the hydrated garbanzo bean powder, coriander, cumin, and flour and pulse, scraping down the sides as necessary, until an even consistency is reached. The mixture should hold together in patty form.

Return the empty small saucepan to high heat with 1 cup water, 1 tbsp olive oil, and a pinch of salt. Bring to a boil and add the Moroccan spiced couscous. Cover and remove from the heat. Let sit for 5 minutes, then fluff couscous with a fork. Add salt to taste.

Form the falafel mixture into 2 inch patties (you should have about 6). Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the falafel and cook until browned on the bottom, 2 to 3 minutes. Flip and cook on the second side until browned, about 2 to 3 minutes more.

Roughly chop the remaining parsley leaves. Scoop the Moroccan spiced couscous into large shallow bowls and top with the Greek red sauce and falafel. Sprinkle with chopped parsley.