Middle Eastern Crispy Falafel Bowl with Tahini Drizzle

🔥 Prep

• Rinse 250 g dried chickpeas, place in a large bowl, cover with cold water and soak overnight (or at least 8 hours), then drain and rinse.
• Peel and finely chop 1 yellow onion.
• Peel and mince 4 cloves garlic.
• Roughly chop 0.5 cup fresh parsley and 0.5 cup fresh cilantro.
• Measure 1 tbsp cumin, 1 tsp coriander, 0.5 tsp baking soda, 1.5 tsp salt, and 0.5 tsp black pepper into a small bowl.
• Slice 1 cucumber into half‑moon pieces.
• Dice 2 Roma tomatoes.
• If using pickled turnip, drain and slice (optional).

🔥 Cook

• 1. In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and black pepper; pulse until a coarse mixture forms (do not over‑process).
• 2. Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to firm up.
• 3. After chilling, shape the mixture into 12‑16 equal balls or small patties, about 2‑inch diameter.
• 4. Pour 300 ml vegetable oil into a deep skillet or pot and heat to 180°C (350°F); use a thermometer to confirm temperature.
• 5. Carefully lower the falafel balls into the hot oil, ensuring not to overcrowd the pan, and fry for 3‑4 minutes on each side, or until they are deep golden brown and crisp.
• 6. Using a slotted spoon, remove the falafel and transfer to a plate lined with paper towels to drain excess oil.
• 7. While the falafel fry, prepare the tahini drizzle: in a small bowl whisk together 60 g tahini, 2 tbsp lemon juice, 45 ml water, and a pinch of salt until smooth; add more water a teaspoon at a time if needed to reach a pourable consistency.
• 8. Keep the tahini sauce at room temperature or slightly warmed.

🔥 Serve

• Divide cooked grains (such as couscous, quinoa, or rice) or mixed greens among serving bowls.
• Top with the crispy falafel, sliced cucumber, diced tomatoes, and optional pickled turnip.
• Drizzle generously with the lemon‑tahini sauce.
• Garnish with extra chopped parsley or cilantro and a wedge of lemon if desired.
• Serve immediately while the falafel are hot and crisp.