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Falafel Rice Bowl & Tahini Sauce Recipe

Name: Gyro 101 - Scottsdales Falafel Rice Bowl & Tahini Sauce Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dried chickpeas; 3 cups cold water (for soaking); 0.75 cups yellow onion, roughly chopped; 0.5 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 3 pieces garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground paprika (or smoked paprika); 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.5 tsp baking powder; 2 tbs all-purpose flour (or chickpea flour for gluten-free); 4 tbs olive oil (for pan-frying) or neutral oil for shallow frying; 1 cups long-grain white rice (or basmati); 2 cups water (for cooking rice); 0.25 tsp salt (for rice); 0.5 cups cucumber, diced; 0.5 cups cherry tomatoes, halved; 0.5 cups shredded carrot; 2 cups mixed greens or baby spinach; 2 pieces fresh lemon wedges (for serving); 0.5 cups tahini; 0.25 cups warm water (adjust to desired consistency); 2 tbs fresh lemon juice; 1 pieces garlic clove, minced; 1 tsp maple syrup or honey; 0.25 tsp salt; 2 tbs water to thin (if needed); 0.25 tsp crushed red pepper flakes

Inspired by Gyro 101 - Scottsdale

Time1h 35m

Serves3

Make Falafel Rice Bowl & Tahini Sauce Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Falafel

1 cups dried chickpeas

3 cups cold water (for soaking)

3/4 cups yellow onion, roughly chopped

1/2 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

3 pieces Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp ground paprika (or smoked paprika)

1/2 tsp ground black pepper

1 tsp kosher salt

1/2 tsp Baking powder

2 tbs all-purpose flour (or chickpea flour for gluten-free)

4 tbs olive oil (for pan-frying) or neutral oil for shallow frying

Rice & Veggies

1 cups long-grain white rice (or basmati)

2 cups water (for cooking rice)

1/4 tsp salt (for rice)

1/2 cups cucumber, diced

1/2 cups Cherry tomatoes, halved

1/2 cups shredded carrot

2 cups mixed greens or baby spinach

2 pieces fresh lemon wedges (for serving)

Tahini Sauce

1/2 cups Tahini

1/4 cups warm water (adjust to desired consistency)

2 tbs fresh lemon juice

1 pieces garlic clove, minced

1 tsp maple syrup or honey

1/4 tsp Celtic sea salt

2 tbs water to thin (if needed)

Garnish & Optional

1/4 tsp Crushed red pepper flakes

1/2 tsp sumac or za'atar

2 tbs Fresh parsley, chopped (for garnish)

1/4 cups plain yogurt or labneh (optional)

Method

Falafel

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 cups cold water. Soak 8–12 hours or overnight until chickpeas are fully rehydrated and have doubled in size. Drain well and pat slightly dry.

Process mixture

In a food processor, combine drained chickpeas, 3/4 cup chopped yellow onion, 1/2 cup parsley, 1/4 cup cilantro, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp black pepper and 1 tsp kosher salt. Pulse in 15–20 short bursts, scraping down sides as needed, until mixture is coarse, cohesive but not pureed (should hold together when pinched).

Bind and rest

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 2 Tbs flour. If mixture feels too wet to form, add 1 additional tablespoon flour. Cover and refrigerate 30 minutes to firm up (this helps shape and prevents falling apart when frying).

Shape falafel

With slightly damp hands or using a small scoop, form mixture into 8–10 small patties or balls (~1.5 inch diameter). Place on a tray while you heat oil.

Pan-fry falafel

Heat a large skillet over medium heat and add 4 Tbs oil. Once shimmering, add falafel in a single layer (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp, adjusting heat as needed so they cook through without burning. Transfer to a paper-towel-lined plate and keep warm.

Rice & Veggies

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes (for long-grain white or basmati). Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

Prepare vegetables

While rice cooks and falafel chills, dice 1/2 cup cucumber, halve 1/2 cup cherry tomatoes, shred 1/2 cup carrot and wash 2 cups mixed greens. Toss cucumber, tomatoes and carrot with a pinch of salt and a squeeze of lemon if desired.

Assemble bowls

Divide rice among 2–3 bowls (depending on appetite), arranging mixed greens and prepared vegetables alongside. Place 3–4 falafel on each bowl.

Tahini Sauce

Make sauce

In a small bowl whisk together 1/2 cup tahini, 2 Tbs warm water, 2 Tbs fresh lemon juice, 1 minced garlic clove, 1 tsp maple syrup (or honey) and 1/4 tsp salt. Mixture will seize and thicken; slowly whisk in additional warm water, up to 2 Tbs, until you reach a smooth, pourable consistency. Taste and adjust lemon, salt or sweetness.

Optional thinning and seasoning

If sauce is too thick after thinning, add more warm water 1 tsp at a time. Stir in a pinch of crushed red pepper flakes or a dusting of sumac/za'atar if using.

Garnish & Serve

Top each bowl with a generous drizzle of tahini sauce and a spoonful of plain yogurt or labneh if using. Sprinkle with chopped parsley and a pinch of sumac or za'atar and crushed red pepper flakes to taste. Serve with lemon wedges on the side for squeezing over the falafel and rice.