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Rice Falafel Plate & Tahini Sauce Recipe

Name: Gyro 101 - Scottsdales Rice Falafel Plate & Tahini Sauce Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups cooked short-grain rice (cooled); 1 cups dried chickpeas; 1 each yellow onion (medium), roughly chopped; 1 cups fresh parsley, packed; 0.5 cups fresh cilantro, packed; 3 each garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp baking powder; 3 tbs all-purpose flour (or chickpea flour for gluten-free); 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon zest; 1 tbs lemon juice; 4 tbs olive oil (for pan-frying) or neutral oil (for shallow frying); 0.5 cups tahini (well-stirred); 3 tbs fresh lemon juice; 1 each garlic clove, minced; 4 tbs warm water (to loosen); 0.5 tsp salt; 0.25 tsp ground cumin (optional); 1 tbs olive oil (for drizzling); 4 cups mixed salad greens or chopped romaine; 1 cups cherry tomatoes, halved; 1 each cucumber, diced or sliced; 0.5 cups pickled turnips or pickles (optional); 2 each fresh lemon wedges; 0.25 cups fresh mint leaves (optional)

Inspired by Gyro 101 - Scottsdale

Time1h 30m

Serves4

Make Rice Falafel Plate & Tahini Sauce Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice Falafel

2 cups cooked short-grain rice (cooled)

1 cups dried chickpeas

1 each yellow onion (medium), roughly chopped

1 cups fresh parsley, packed

1/2 cups fresh cilantro, packed

3 each Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Baking powder

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

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Lemon zest

1 tbs ReaLemon lemon juice

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

Tahini Sauce

1/2 cups tahini (well-stirred)

3 tbs fresh lemon juice

1 each garlic clove, minced

4 tbs warm water (to loosen)

1/2 tsp Celtic sea salt

1/4 tsp ground cumin (optional)

1 tbs olive oil (for drizzling)

Plate Accompaniments

4 cups mixed salad greens or chopped romaine

1 cups Cherry tomatoes, halved

1 each cucumber, diced or sliced

1/2 cups pickled turnips or pickles (optional)

2 each fresh lemon wedges

1/4 cups fresh mint leaves (optional)

Method

Rice Falafel

Prep chickpeas and rice

Soak dried chickpeas overnight in plenty of water (8–12 hours). Drain and rinse before using. If pressed for time, canned chickpeas may be used but will yield a softer texture; drain and rinse well. Cook short-grain rice and cool completely (preferably chilled) before mixing — cooled rice helps the mixture bind and keeps falafel from becoming gummy.

Pulse base ingredients

In a food processor, combine the drained soaked chickpeas, cooled cooked rice, chopped onion, parsley, cilantro, garlic, lemon zest, lemon juice, ground cumin, ground coriander, salt, and pepper. Pulse in 10–12 short bursts until the mixture is coarsely combined — it should hold together when pinched but still have visible texture (not a smooth puree). Scrape down the bowl as needed.

Add binders

Transfer mixture to a bowl and stir in the baking powder and flour. If the mixture feels too wet to form, add up to 1 more tablespoon of flour. Let the mixture rest for 10 minutes to hydrate; this improves binding.

Form falafel

With slightly wet hands or using a small ice cream scoop (about 1.5 tablespoons), form rounds or flattened patties about 1.5–2 inches across. Place formed falafel on a tray and refrigerate for 15–20 minutes to firms up — this reduces breakage during cooking.

Cook falafel

Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. When hot, add falafel in a single layer without crowding (work in batches). Cook 3–4 minutes per side until deep golden brown and crisp, adding more oil between batches as needed. Alternatively, shallow fry in 1/2 inch of neutral oil at 350°F (175°C) for 2–3 minutes per side. Transfer cooked falafel to a paper towel–lined plate to drain.

Keep cooked falafel warm in a low oven (200°F / 95°C) on a baking sheet while finishing remaining batches.

Tahini Sauce

Make sauce

In a bowl whisk together the tahini, lemon juice, minced garlic, salt, and ground cumin (if using). The mixture will thicken and may seize; gradually whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency (about 3–4 tablespoons total, adjust to taste). Taste and adjust salt or lemon.

If the sauce is too thin, add a little more tahini. For a creamier sauce, let sit 10 minutes; for a brighter flavor, add an extra teaspoon of lemon juice.

Plate Assembly

Arrange mixed greens, cherry tomatoes, cucumber, pickles, and mint on serving plates.

Place 4–6 rice falafel on each plate (depending on size) atop or beside the salad.

Drizzle tahini sauce over the falafel and salad, or serve sauce on the side. Finish with a light drizzle of olive oil and a lemon wedge per plate. Serve immediately while falafel are still warm.