Crispy Falafel Bowl with Tahini Sauce

Ingredients

• 1.5 cans (15 oz each) canned chickpeas, drained and dried
• ½ medium onion, roughly chopped
• ½ cup fresh parsley, roughly chopped
• 2 cloves garlic cloves
• 3 tbsp tahini
• 3 tbsp lemon juice
• 2 cups cooked rice, quinoa, or mixed greens
• 2 cups total, chopped cucumber, tomato, and red onion for toppings

Instructions

1. 1

   Pulse chickpeas, onion, parsley, garlic, 1 tsp cumin, and salt in a food processor until coarse meal forms.

2. 2

   Add 3 tbsp flour and 1 tbsp water. Pulse just until mixture holds together when squeezed.

3. 3

   Form mixture into 12 balls. Flatten slightly into patties so they cook through quickly.

4. 4

   Heat 1.5 inches oil in a heavy pot to 350°F. Fry falafel in batches until deep golden brown, about 3 minutes total.

5. 5

   Transfer to a paper-towel-lined plate. Season with salt while hot.

6. 6

   Whisk tahini with lemon juice, 1 minced garlic clove, 3 tbsp water, salt, and pepper until pourable.

7. 7

   Divide rice or greens between 2 bowls. Top with falafel, cucumber, tomato, and red onion.

8. 8

   Drizzle tahini sauce over the top. Serve immediately.

Tools you’ll need

• food processor
• heavy-bottomed pot (2-quart or larger)
• instant-read thermometer
• paper towels
• slotted spoon

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