Cook brown rice as per instructions.
In a food processor, add 3 cups of chickpeas, oatmeal, onion, 2 cloves of garlic, olive oil, Thai chili, whole wheat flour, sea salt and half a cup of cilantro. (If cilantro is not your thing, parsley also works well)
Whirl on pulse until mixture comes together and you can see small to sized pieces of chickpeas. You want the mixture to hold together, and a more paste-like consistency will help with that, but don’t overprocess, you don’t want it turning int . 6 to 8 pulses will do.
Transfer to a bowl and chill in the fridge for 10 minutes.
Shred the carrots, cut the peppers, cucumbers and slice a few pieces of avocado. Preheat your over to 375 F.
Take the bowl out from the fridge and start shaping the falafels. You can use 3 tbsp for each and make sure to flour your hands before this step.
In a frying pan, heat 2 tbsp coconut oil. Then add 3 falafels at a time turning once and cooking for 2 minutes per side. This step will guarantee a crispier texture outside. Transfer to a baking sheet lined with parchment paper and bake for 12-15 minutes.
To make the tahini sauce whisk all the ingredients in a medium bowl and set aside.
Build your bowls by adding rice, peppers, cucumbers, chickpeas, carrots, avocado, cilantro, feta, walnuts and cilantro or parsley). Top with 2 or 3 falafel and drizzle with tahini sauce.