Falafel Rice Bowl

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1. 01

   Soak the chickpeas ahead

   5

   Cover 250 g dried chickpeas in plenty of cold water and refrigerate for 12–18 hours. Drain completely; pat dry. Never start this classic raw-chickpea falafel method with canned cooked chickpeas, which are too soft for the same texture.

2. 02

   Mix the falafel

   12

   Pulse drained chickpeas with 100 g onion, 25 g parsley, 20 g coriander leaves, 15 g garlic, cumin, ground coriander, 4 g salt and black pepper until it resembles coarse damp crumbs, not smooth hummus. Chill briefly if warm, then stir in 3 g baking powder before shaping.

3. 03

   Cook the rice

   18

   Put the rinsed 240 g dry rice in a saucepan with 360 mL water and 4 g salt. Bring to a boil, cover, reduce to low and simmer about 12–15 minutes. Remove from heat and rest covered 5 minutes; fluff with a fork.

4. 04

   Fry the falafel

   10

   Heat 450 mL frying oil in a deep stable pan to 175°C (350°F), with ample freeboard. Shape the mixture into 12 compact patties. Fry in small batches for 3–4 minutes per batch until deeply golden and cooked through; allow oil to recover between batches. Drain on a rack.

5. 05

   Whisk sauce and assemble

   8

   Stir 75 g tahini, 45 mL lemon juice, 4 g grated garlic and 2 g salt together; whisk in about 75 mL cold water until pourable. Divide rice and 12 falafel among four bowls, add cucumber, tomatoes, red onion and parsley, and drizzle with tahini sauce.