Ingredients
Equipment
Method
Falafel Preparation
- Drain the soaked chickpeas thoroughly then combine them with onion, parsley, cilantro, garlic, cumin, coriander, salt, and baking soda in a food processor.
- Pulse the mixture until finely ground but not pureed, revealing a slightly coarse texture, then transfer it to a bowl and mix in the flour.
- Shape the falafel mixture into small patties or balls, ensuring they are uniform in size for even cooking.
- Heat vegetable oil in a deep pan or pot to 350°F (175°C), then carefully fry the falafel in batches for 3-5 minutes until golden brown and cooked through; drain on paper towels.
Tahini Sauce
- Whisk together tahini, lemon juice, minced garlic, and salt in a small bowl until the mixture is smooth.
- Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency, which should be creamy and pourable.
Assemble the Bowl
- Arrange a base of cooked rice or quinoa in a bowl, then top evenly with shredded lettuce, cherry tomatoes, diced cucumber, and sliced red onion.
- Add the freshly fried falafel to the bowl and drizzle generously with the prepared tahini sauce.
Notes
For extra flavor, you can add a pinch of cayenne pepper to the falafel mixture. Serving with a side of pickled turnips or hummus can further enhance the experience. If you prefer a healthier option, the falafel can be baked instead of fried at 375°F (190°C) for 20-25 minutes, flipping halfway through.