Start the Pickled Cucumbers and Onions, which take 30 minutes to pickle (or make in advance).

Preheat the oven to 425?F. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture.

Place the rolled oats in a bowl of a food processor. Process for 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside.

Place the red onion and garlic into the food processor with the cilantro and pulse until finely minced, scraping down the bowl as needed.

Add the chickpeas, tahini, olive oil, cumin, coriander, baking powder, salt, and pepper to the food processor. Process until combined, stopping to scrape the bowl once. Then add the oats and pulse until a uniform dough forms.

Line a baking sheet with parchment paper. Use your hands to roll the dough into 16 balls that are 1 ? tablespoons each, then flatten them into discs.

Place the discs on the baking sheet and brush the tops with olive oil. Bake for 15 minutes until golden brown, then flip and brush with more olive oil. Return to the oven and bake for an additional 10 minutes.

Allow the falafel to cool for at least 5 minutes before serving.

To assemble the bowl, add baby arugula and a dollop of hummus to a shallow bowl. Surround with tomatoes, pickled cucumbers and onions, olives, and feta cheese (if using). Add the falafel and drizzle with olive oil. If desired, sprinkle with sumac.