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 8–12 hours or overnight. Do not use canned chickpeas (they're too soft). Drain and rinse before processing.

Process mixture

Drain soaked chickpeas and add to a food processor with chopped onion, parsley, cilantro, garlic, ground cumin, ground coriander, salt and pepper. Pulse until mixture is coarse and holds together but not pureed — about 20–30 quick pulses. Scrape sides as needed.

Bind and rest

Transfer mixture to a bowl. Stir in baking powder and 3 tablespoons flour to bind. If mixture is too wet, add up to 1 more tablespoon flour. Cover and refrigerate for 30 minutes to firm up.

Form patties

Wet hands slightly and shape mixture into 8 equal patties (about 2–2.5 inches diameter, 3/4-inch thick). Place on a tray and refrigerate while you heat oil.

Fry falafel

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until shimmering (about 350°F / when a small pinch of batter sizzles). Fry 3–4 patties at a time, 3–4 minutes per side, until deep golden and crisp. Transfer to a paper-towel lined tray. Alternatively, shallow-roast in a 200°C/400°F oven for 20–25 minutes, flipping once, if you prefer less oil.

Place thinly sliced red onion in a jar or bowl. Heat 1/2 cup white vinegar, 1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon salt just until sugar dissolves. Pour hot brine over onions, press down so submerged. Let cool to room temperature, then chill at least 15 minutes. Can be used immediately but tastes best after 1 hour.

Line a fine-mesh sieve with cheesecloth or a coffee filter set over a bowl. Stir 1 cup Greek yogurt with 1/4 teaspoon salt, spoon into the lined sieve, cover and refrigerate for 1–2 hours until thickened. Use a spoon to transfer to serving bowls; the strained whey can be discarded or reserved.

Whisk together 1/4 cup tahini, 3 tablespoons lemon juice, 1 tablespoon minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add warm water 1 tablespoon at a time until dressing reaches a pourable but creamy consistency (about 2–3 tablespoons). Taste and adjust salt or lemon.

Divide 4 cups chopped baby romaine among 4 bowls. Top each bowl with shredded carrots (about 1/4 cup per bowl), pickled red onions (about 2 tablespoons per bowl) and strained yogurt (about 2 tablespoons per bowl).

Place 2 warm falafel patties on top of each bowl (or 1 large patty per bowl if you formed 4). Drizzle each bowl with 1–1.5 tablespoons lemon garlic tahini dressing and 1/2 tablespoon pomegranate molasses. Scatter pomegranate arils (about 2 tablespoons), mint leaves if using, and a light drizzle of extra virgin olive oil.

Serve immediately with a lemon wedge on the side. If preparing ahead, keep dressing and yogurt chilled and add falafel hot at service to retain crispness.