Falafel Bowl

1. 1
   prep

   Soak the chickpeas overnight.

   Place dried chickpeas in a large bowl and cover with plenty of cold water. Let soak at room temperature for at least 8 hours or overnight. Drain well before using.

   TIPDo not use canned chickpeas — they are too soft and will make mushy falafel. Dried chickpeas are essential for the right texture.
2. 2
   prep

   Quick-pickle the red onion.

   Toss sliced red onion with white vinegar and a pinch of salt in a small bowl. Set aside to quick-pickle while preparing the rest of the bowl.

3. 3
   boil · ~15 min

   Cook the quinoa.

   Combine rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

   TIPKeep the quinoa covered off heat for 5 extra minutes for fluffier grains.
4. 4
   prep · ~30 min

   Make the falafel mixture.

   1.Add drained chickpeas, onion, garlic, parsley, and cilantro to a food processor.

   2.Pulse until mixture resembles coarse sand — scrape down sides as needed.

   3.Add cumin powder, coriander powder, baking powder, and salt. Pulse a few more times to combine.

   4.Transfer mixture to a bowl, cover, and refrigerate for 30 minutes.

   TIPDo not over-process — the mix should be grainy, not a smooth paste. Over-processing makes falafel dense.
5. 5
   prep

   Shape the falafel.

   Scoop about 2 tablespoons of mixture and shape into small patties or balls using your hands. Place on a plate. You should get about 16 falafel pieces.

   TIPWet your hands slightly to prevent the mixture from sticking while shaping.
6. 6
   fry · ~20 min

   Fry the falafel.

   1.Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F (175°C).

   2.Carefully lower 4-5 falafel into the hot oil using a slotted spoon.

   3.Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy.

   4.Remove with slotted spoon and drain on paper towels. Repeat with remaining falafel.

   TIPDo not overcrowd the pan — it drops the oil temperature and makes falafel greasy. Fry in small batches.
7. 7
   mix

   Whisk the tahini sauce.

   In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and water until smooth and creamy. Add more water a teaspoon at a time if needed to reach drizzling consistency.

   TIPThe sauce will thicken as it sits — make it a little thinner than you think you need.
8. 8
   assemble

   Assemble the bowls.

   1.Divide the cooked quinoa evenly among 4 bowls.

   2.Top with diced cucumber and halved cherry tomatoes.

   3.Add 4 falafel pieces per bowl, nestling them into the vegetables.

   4.Add a small mound of pickled red onion to each bowl.

   5.Drizzle generously with tahini sauce.

   TIPWarm the falafel briefly in the oven at 350°F for 5 minutes if they have cooled before assembling.
9. 9
   garnish

   Finish with a squeeze of lemon and serve immediately.

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