Falafel Bowl with Tahini Sauce

Ingredients

• 2 cans (15 oz each) chickpeas, drained and patted very dry
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 3 tbsp all-purpose flour
• vegetable oil for frying
• 2 cup s cooked rice or quinoa
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup pickled red onion
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, minced, for sauce

Steps

1. 1

   Pulse chickpeas, parsley, cilantro, onion, 4 garlic cloves, cumin, coriander, cayenne, and salt in a food processor until a coarse mixture forms. Do not over-process.

2. 2

   Stir in flour. Form mixture into small patties or balls. Refrigerate for 15 minutes.

3. 3

   Heat 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry falafel for 3-4 minutes per side until golden and crispy. Drain on paper towels.

4. 4

   Make tahini sauce by whisking tahini, lemon juice, water, minced garlic, and a pinch of salt.

5. 5

   Assemble bowls with rice, falafel, cucumber, tomatoes, and pickled red onion.

6. 6

   Drizzle generously with tahini sauce and serve.