Crispy Falafel Bowls with Lemon Herb Rice

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, packed
• 1/4 cup fresh cilantro, packed
• 2 cloves garlic
• 1 small onion, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• Oil for frying
• 1 1/2 cups basmati rice
• Zest and juice of 1 lemon
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt to taste

Steps

1. 1 Drain and rinse the soaked chickpeas, reserving a few for garnish.
2. 2 Combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, cayenne, salt, and pepper in a food processor. Pulse until a coarse mixture forms.
3. 3 Transfer to a bowl, mix in flour, and form into small balls. Flatten slightly.
4. 4 Heat oil in a skillet over medium heat. Fry falafel until golden and crispy, about 3-4 minutes per side.
5. 5 Rinse basmati rice until water runs clear. In a saucepan, combine rice, lemon zest, juice, dill, olive oil, and 3 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
6. 6 Whisk tahini, lemon juice, minced garlic, and salt with water to make a smooth sauce.
7. 7 Assemble bowls with lemon herb rice, top with crispy falafel, and drizzle with tahini sauce.
8. 8 Garnish with reserved chickpeas and additional herbs if desired.

Equipment

• Food processor
• Skillet
• Saucepan

Variations

• Add diced bell peppers or spinach to the falafel mix for extra veggies.
• Substitute quinoa for rice for a gluten-free option.

Substitutions

• Use canned chickpeas if short on time, but drain and rinse well.
• Swap parsley with more cilantro if preferred.

Pairings

• Serve with warm pita bread.
• Pair with a cooling yogurt sauce for a creamy contrast.

Nutrition

Tips

• For an extra crispy falafel exterior, chill the formed balls in the fridge for 30 minutes before frying.
• If tahini is too thick, thin it with a bit more water or lemon juice to reach desired consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain falafel crispiness.

Freezing: Falafel can be frozen for up to 3 months. Thaw in the fridge and reheat in a preheated oven. Rice is best enjoyed fresh.

Serving Suggestions

• Serve with a fresh cucumber and tomato salad.
• Add a squeeze of fresh lemon and a sprinkle of za'atar for extra flavor.

FAQ