Falafel Tahini Bowl
Levantine bowl of crisp herb-and-chickpea falafel over warm bulgur with tahini-lemon sauce, pickled turnip, cucumber-tomato salad, and a fresh herb finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak chickpeas 12 hours, drain. Chop onion, parsley, coriander, garlic. Combine bulgur, hot water, salt in heatproof bowl, cover. Dice cucumber, tomato, pickled turnip, red onion; chop parsley. Whisk tahini, lemon juice, garlic, salt; thin with cold water until sauce drips slowly.
Build 1
Pulse drained chickpeas, onion, parsley, coriander, garlic, cumin, ground coriander, Aleppo pepper, baking soda, salt in food processor 90 seconds, scraping twice, until finely textured but grainy. Stir in sesame seeds.
Rest
Wet hands, shape falafel into 12 patties (4cm wide, 1.5cm thick). Rest at room temperature 5 minutes until firm.
Fry
Heat neutral oil to 175C in a deep saucepan over medium-high. Fry falafel in three batches of 4 for 3 to 4 minutes, turning once, until deeply golden and crisp. Lift to paper towel. While bulgur rests 12 minutes total, it will absorb water completely.
Finish
Fluff bulgur with a fork. Spoon tahini-lemon sauce across bowl base as wet binder. Mound bulgur over sauce, coat grains. Set falafel on top.
Plate
Fan cucumber, tomato, pickled turnip, red onion, parsley around bowl. Drizzle remaining tahini sauce over. Dust with sumac, serve lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.