Falafel Bowl Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator. Drain and rinse before using.

Process mixture

In a food processor, combine soaked and drained chickpeas, chopped onion, 4 garlic cloves, 1 cup parsley, 1/2 cup cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt and 1/2 tsp black pepper. Pulse until the mixture is coarse but holds together when pressed; avoid making a paste. Scrape down sides as needed.

Bind and rest

Transfer the mixture to a bowl and stir in 3 tbsp flour and 1/2 tsp baking powder. Cover and refrigerate for 30–60 minutes to firm up (this helps hold the falafel shape). Taste and adjust salt if necessary.

Shape falafel

Use a small ice cream scoop or 2 tbsp measure to portion the mixture. Form into compact balls or slightly flattened patties (about 1 1/2-inch diameter). Place on a tray and chill for 10 minutes to hold shape.

Fry falafel

Pour about 1 cup vegetable oil into a heavy skillet to reach ~1/2-inch depth and heat over medium heat until oil registers 350°F (or a small piece of batter sizzles and browns in ~30 seconds). Fry falafel in batches without overcrowding, 2–3 minutes per side, until deep golden brown. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Alternatively, bake at 425°F for 20–25 minutes, turning halfway, until crisp.

Cook grains: If not already cooked, prepare 1 cup dry short-grain brown rice or quinoa according to package directions to yield about 2 cups cooked. Fluff and keep warm.

Prepare vegetables: While falafel chills or fries, assemble 4 cups mixed salad greens, diced cucumber, halved cherry tomatoes and thinly sliced red onion in a large bowl or divided among serving bowls.

Make sauce: In a bowl whisk together 1/2 cup tahini, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp ground cumin. The mixture will seize up initially; gradually whisk in up to 4 tbsp water, 1 tbsp at a time, until smooth and pourable. Adjust lemon, salt or water to taste.

Assemble bowls: Divide 2 cups cooked grains among 4 bowls (about 1/2 cup cooked grains per serving). Add a handful of mixed greens to each bowl and distribute cucumber, tomatoes and red onion evenly.

Top with falafel: Place 3–4 falafel on each bowl (depending on size).

Finish and serve: Drizzle tahini sauce over the falafel and salad. Add optional garnishes: pickled turnips, chopped parsley, and a sprinkle of sumac or paprika. Serve with lemon wedges alongside for squeezing.