Crispy Falafel Bowl

Step 1

Pat the drained chickpeas dry with paper towels, pressing gently to remove excess moisture without crushing them.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

Measure the white rice into a fine-mesh strainer and rinse under cold water for 30 seconds, stirring gently with your fingers.

Step 4

In a medium pot, bring 2 cups of water to a boil over high heat, then add the rinsed rice and 0.5 teaspoon of salt.

Step 5

Reduce the heat to low, cover the pot with a lid, and simmer until the rice is tender and all water is absorbed, about 15 minutes.

Step 6

While rice cooks, pour tahini into a small bowl, add the 3 tablespoons of lemon juice and 3 tablespoons of water, then whisk until smooth and pourable.

Step 7

Taste the tahini sauce and stir in a pinch of salt if needed; set aside at room temperature.

Step 8

Add the chickpeas, minced garlic, parsley, flour, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper to a food processor.

Step 9

Pulse the mixture 12–15 times, stirring between pulses, until the texture resembles coarse wet sand with small pea-sized chickpea pieces visible.

Step 10

Scoop the mixture into 8 equal portions and roll each between your palms into a ball roughly the size of a golf ball.

Step 11

Fill a medium skillet with 0.75 inch of neutral oil and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 12

Working in two batches, gently place 4 falafel balls into the hot oil and fry until the exterior is deep golden brown, about 3 minutes per batch.

Step 13

Remove the falafel with a slotted spoon to a paper-towel-lined plate and lightly sprinkle with salt while still hot.

Step 14

Divide the cooked rice between two bowls, mounding it in the center of each bowl.

Step 15

Place 4 warm falafel balls on top of each mound of rice.

Step 16

Drizzle 2 tablespoons of tahini sauce over the falafel and rice in each bowl.