Grains Bowl, Truffle Brown Rice, Chickpea Falafel Recipe

Rinse and cook rice

Rinse 1.5 cups short-grain brown rice under cold water until the water runs mostly clear. Drain. In a medium saucepan combine rinsed rice and 3 cups water and bring to a gentle boil over medium-high heat.

Reduce heat to low, cover and simmer for 35–40 minutes until rice is tender and water is absorbed. Do not lift the lid during cooking. Once cooked, remove from heat and let sit, covered, for 10 minutes to steam.

Fluff rice with a fork. Stir in 1 tbsp unsalted butter, 1.5 tbsp truffle oil, 3/4 tsp fine sea salt and 1/4 tsp black pepper. Taste and adjust seasoning. If using, fold in 1 tbsp minced chives. Keep warm until assembly.

Prepare ingredients: drain and thoroughly dry 2 cups canned chickpeas using paper towels or a clean kitchen towel. Roughly chop half a cup onion and measure herbs and spices.

In a food processor combine the drained chickpeas, 1/2 cup chopped onion, 3 cloves minced garlic, 1/2 cup packed parsley, 1/4 cup packed cilantro, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon zest and 1 tbsp lemon juice. Pulse in 8–12 short bursts until the mixture is coarse and holds together when pinched. Do not over-process into a paste; you want some texture.

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 3 tbsp flour (all-purpose or chickpea). If mixture is too loose to form, add up to 1 additional tablespoon flour. Chill the mixture in the refrigerator for 20–30 minutes to firm up, which helps with shaping and frying.

Form falafel: using wet hands or a small cookie scoop, shape mixture into 8–10 round patties or balls, each about 1.75–2 inches across and roughly 2 tbsp in volume.

Pan-fry falafel: heat a large nonstick skillet over medium heat and add 3 tbsp olive oil. When oil shimmers, add falafel in a single layer (work in batches if necessary). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully. Transfer cooked falafel to a paper-towel-lined plate and keep warm in a low oven (around 200°F/95°C) while finishing remaining batches.

Make quick pickles: in a small bowl whisk 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Add 1 cup thinly sliced English cucumber and toss to coat. Let sit at room temperature for 10–15 minutes, tossing occasionally. This quick pickle brightens the bowl.

Prepare vegetables: shred 1/2 cup carrot and wash 2 cups baby spinach or mixed greens. Pat greens dry if needed. Keep ready for assembly.

Whisk sauce: in a small bowl combine 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, 1/2 clove minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and adjust thickness by adding more water 1 tsp at a time if needed. Taste and adjust lemon, salt or tahini to preference.

Build bowls: divide the warm truffle brown rice among 4 bowls (about 3/4 cup cooked rice per serving). Arrange 2–3 chickpea falafel patties per bowl alongside a handful of baby spinach (about 1/2 cup), 2–3 tbsp shredded carrot and 2–3 tbsp quick-pickled cucumber.

Drizzle 1–2 tbsp tahini yogurt sauce over each bowl (adjust to taste). Finish with a light sprinkle of toasted sesame seeds or dukkah (1 tsp), 1/4 cup microgreens or extra parsley per bowl distributed, and a lemon wedge on the side for squeezing.

Serve immediately while falafel and rice are warm. Leftover components store separately (rice and falafel refrigerated up to 3 days; sauce refrigerated up to 4 days). Reheat falafel in a 375°F (190°C) oven for 6–8 minutes to crisp before serving.