Falafel Bowls

Name: Falafel Bowls
Total time: 45 min
Yield: 4
Ingredients: 300 g dried chickpeas, soaked overnight (not cooked); 1 onion, quartered; 40 g parsley; 20 g cilantro; 4 cloves garlic; 2 tsp cumin; 1 tsp baking powder; 500 ml oil, for frying; to serve tahini sauce, tomatoes, cucumber, rice or greens

Crisp chickpea fritters over herbs and tahini.

Total: 45 min
Active: 30 min
Serves: 4
Cuisine: mediterranean

Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

To serve

to serve tahini sauce, tomatoes, cucumber, rice or greens

Steps

Blitz the drained chickpeas with the onion, herbs, garlic, cumin, and salt to a coarse, sandy paste — do not puree it smooth.
Stir in the baking powder and chill the mix for 20 minutes so it holds together.
Shape into walnut-sized balls and fry at 175°C / 350°F for 3–4 minutes until deep brown.
Drain on a rack and salt right away.
Build bowls with rice or greens, chopped vegetables, falafel, and plenty of tahini sauce.

Canned chickpeas will fall apart — dried and soaked is the only way.