Middle Eastern · main

Falafel Bowls with Tahini Drizzle

Falafel Bowls with Tahini Drizzle reads citrus 5.8, richness 5.3 and sourness 5.2 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 13 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Citrus 5.8 · Richness 5.3 · Sourness 5.2 · Allium 4.8 · Nutty 4.6 · Fruity 4.5 · Herbaceous 3.9 · Salinity 3.7 · Sweetness 2.7 · Earthy 2.7 · Umami 2.5 · Warm Spice 1.7 · Floral 1.5 · Bitterness 1.2

What's in it (16)

Time & effort: about 13 hr 24 min (12 hr 49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 256.6 kcal, 7.2 g protein, 13.4 g fat, 28.5 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. The night before you plan to cook, place the chickpeas in a large bowl and cover with at least 3 inches of cold water — they will roughly double in size as they hydrate. Let stand at room temperature for 12 to 24 hours; do not substitute canned or pre-cooked chickpeas, which are too soft to hold together and will fall apart in the pan.
  2. The next day, drain the chickpeas well and pat them dry with a clean towel; they should be plump, raw, and firm, not mushy.
  3. Bring the rice and 2 cups water to a boil in a small saucepan over high heat. Stir once, cover, reduce the heat to low, and simmer until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from the heat and let stand, covered, 5 minutes, then fluff with a fork and set aside.
  4. In a food processor, combine the drained chickpeas, onion, garlic, parsley, and cilantro. Pulse 15 to 20 times, scraping down the sides as needed, until the mixture is finely and evenly chopped with the texture of coarse sand — not pureed or pasty; small flecks of herb should still be visible.
  5. Add the cumin, coriander, baking powder, flour, and 1 teaspoon of the salt. Pulse 3 to 4 more times, just until combined — do not overprocess. Press a bit of the mixture between your fingers; it should hold together in a cohesive clump. Transfer to a bowl, cover, and refrigerate for 30 minutes to firm up; this rest is what keeps the falafel from crumbling in the pan.
  6. Using slightly damp hands, divide the chilled mixture into 12 portions (about 2 tablespoons each) and shape into patties just under 1 inch thick. Set the patties on a plate as you go.
  7. Heat the oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, about 2 minutes. Working in two batches so you don't crowd the pan, pan-fry the patties until deeply golden and crisp on the first side, 3 to 4 minutes.
  8. Flip carefully and cook until golden and crisp on the second side and heated through, 3 to 4 minutes more. Transfer to a paper-towel-lined plate and season lightly with a pinch of the remaining salt while hot. Repeat with the second batch, adding a little more oil to the pan if it looks dry.
  9. Once all the falafel is fried, whisk the tahini, 2 tablespoons of the lemon juice, about 1/4 teaspoon of the remaining salt, and 3 to 5 tablespoons cold water in a small bowl until smooth and pourable; the tahini will seize and clump at first, then loosen as you add water — keep whisking until it ribbons off the whisk. In a separate bowl, toss the spinach and cucumber with the remaining lemon juice and a pinch of the remaining salt.
  10. Divide the rice among four bowls, top each with the dressed spinach and cucumber and three falafel patties, and finish with a generous drizzle of the tahini sauce.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.