Grains Bowl, Saffron Rice, Chickpea Falafel Recipe

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.

Place saffron threads in a small heatproof bowl and pour 2 tablespoons hot water over them. Set aside to bloom for at least 10 minutes.

In a medium saucepan, heat the butter or olive oil over medium heat. Add the drained rice and gently toast for 1–2 minutes, stirring, to coat grains.

Add 2.5 cups water, salt, and bay leaf to the saucepan. Stir once, then pour in the saffron and its soaking liquid (including any sediment). Add lemon zest if using.

Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 12–15 minutes until liquid is absorbed and rice is tender.

Turn off the heat and let rice rest, covered, for 8–10 minutes. Fluff gently with a fork and remove the bay leaf before serving.

If you haven't soaked chickpeas, do so: cover dried chickpeas with cold water by several inches and soak 8–12 hours or overnight. Drain and rinse well before using.

Drain the soaked chickpeas and transfer them to a food processor along with chopped onion, parsley, cilantro, garlic, cumin, ground coriander, optional extra ground coriander seed, kosher salt, and black pepper.

Pulse the mixture in short bursts until it forms a coarse, slightly sticky meal—scrape down the bowl as needed. Do not purée into a paste; you want texture so falafel holds together but isn’t smooth.

Transfer the mixture to a bowl, stir in the baking powder and flour. If the mixture seems too wet to shape, refrigerate 20–30 minutes to firm up or add another tablespoon of flour.

Shape the mixture into 12–14 small patties or balls (about 1.5 tablespoons each) using wet hands or a small scoop. Place them on a tray and chill 15 minutes to hold shape.

In a heavy skillet, pour vegetable oil to a depth of about 1/4 inch and heat over medium to medium-high until shimmering and a small piece of mixture sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry falafel in batches, 2–3 minutes per side, until deep golden brown and cooked through. Do not overcrowd the pan. Adjust heat as needed so they brown without burning.

Transfer fried falafel to a paper-towel-lined plate to drain. Sprinkle with a little salt and a squeeze of lemon juice while hot.

Alternatively, for lighter falafel, brush or spray the patties with oil and bake on a parchment-lined sheet at 400°F (200°C) for 18–22 minutes, flipping once, until golden and crisp.

Make the tahini-yogurt sauce: in a small bowl whisk together tahini, yogurt, minced garlic, lemon juice, 2 tablespoons water, salt, and olive oil. Whisk until smooth, adding the remaining tablespoon of water if needed to reach pourable consistency. Taste and adjust seasoning.

Prepare vegetables: rinse and drain mixed greens or baby spinach. Slice cucumber and halve cherry tomatoes. If using pickled red onion or feta, have them ready.

Assemble bowls: divide saffron rice among 4 bowls (about 3/4 cup cooked rice per serving). Arrange mixed greens, cucumber, cherry tomatoes, and pickled onion in sections around the rice.

Place 3 falafel patties per bowl on top of rice or greens. Drizzle each bowl with tahini-yogurt sauce and a light squeeze of lemon. Finish with a sprinkle of crumbled feta if using and a grind of black pepper.

Serve immediately while falafel is warm, with extra lemon wedges and sauce on the side.