Spicy Falafel Bowl Recipe

Soak chickpeas

Place 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 thoroughly before using.

Prepare falafel mix

In a food processor, combine drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, smoked paprika, cayenne, salt, and black pepper. Pulse in 10–15 short bursts until the mixture is coarsely ground and holds together when pinched; do not purée into a paste. Scrape down sides as needed.

Bind and chill

Transfer mixture to a bowl. Stir in baking powder and flour. If mixture seems too dry and crumbly, add up to 1 tablespoon cold water. Cover and refrigerate 30–60 minutes to firm up.

Form falafel

Using a 1.5–2 tablespoon cookie scoop or your hands, form mixture into small patties or balls (about 20–24 pieces). Place on a tray while heating oil.

Fry falafel

Heat neutral oil in a deep skillet to about 350°F (175°C) or until a small piece of mixture sizzles and browns within 30 seconds. Fry falafel in batches, turning occasionally, until deep golden brown and crisp, 3–4 minutes per side. Transfer to a paper towel–lined plate and season lightly with salt. Alternatively, brush with oil and bake at 400°F (200°C) for 18–22 minutes, flipping once.

Slice cucumbers thinly. In a small saucepan, combine rice vinegar, water, sugar, and kosher salt. Warm just until sugar dissolves. Pour over cucumber slices in a jar or bowl, add dill or mint if using, cool to room temperature, then refrigerate at least 30 minutes. These quick pickles can be made ahead and kept refrigerated up to 1 week.

Prepare cauliflower

Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, 0.5 tsp salt, 0.25 tsp black pepper, and sumac if using. Spread on a baking sheet in a single layer.

Roast cauliflower

Roast for 20–25 minutes, turning once halfway, until edges are caramelized and florets are tender. Remove from oven and let cool slightly.

Prepare fresh veggies

While cauliflower roasts, halve cherry tomatoes, dice cucumber, and drain sliced pink turnips. Toss tomatoes and diced cucumber with 1 tablespoon olive oil and remaining salt and pepper to lightly season.

Whisk tahini, lemon juice, minced garlic, olive oil, ground cumin, and salt in a bowl. The mixture will seize and thicken—whisk in warm water a tablespoon at a time until you reach a drizzling sauce consistency (about 3–4 tablespoons total or 0.25 cup). Taste and adjust salt or lemon. If too thick, add a bit more warm water.

Divide cooked rice or greens evenly between 4 bowls (about 3 cups total). Arrange 4–6 falafel balls per bowl on top of the base.

Place roasted cauliflower (about 3/4 cup per bowl), a few slices of quick pickled cucumbers, a few pink pickled turnips, halved cherry tomatoes, diced fresh cucumber, and 2 tablespoons mixed olives in each bowl.

Drizzle tahini sauce generously over each bowl (about 2 tablespoons per bowl) and add 1/2 tablespoon hot sauce or more to taste. Sprinkle chopped mint and parsley over bowls.

Garnish with lemon wedge on the side and an extra pinch of sumac or crushed red pepper if desired. Serve immediately while falafel is warm.