Mediterranean Falafel Bowl

Step 1

Place the drained chickpeas, onion, garlic, and parsley in a food processor and pulse until the mixture looks like coarse wet sand with no large chunks remaining, about 15 pulses.

Step 2

Sprinkle the flour and cumin over the chickpea mixture and pulse 5 more times until just combined, so the mixture holds together when squeezed but is not smooth.

Step 3

Scoop the mixture into 12 equal balls, each about the size of a golf ball, and place them on a plate.

Step 4

Pour 1.5 inches of neutral oil into a medium saucepan and heat over medium-high heat until a falafel ball immediately sizzles and floats to the surface when you carefully drop it in, about 3–4 minutes.

Step 5

Carefully place 6 falafel balls into the oil and fry for 2–3 minutes, stirring gently with a slotted spoon, until they are deep golden brown on all sides.

Step 6

Use the slotted spoon to transfer the cooked falafel to a paper-towel-lined plate.

Step 7

Repeat steps 5–6 with the remaining 6 falafel balls, letting the oil return to temperature between batches, about 2–3 minutes.

Step 8

Whisk together the tahini, Greek yogurt, and 3 tablespoons of water until the mixture is smooth and pourable, like thick pancake batter.

Step 9

Stir in the lemon juice and a pinch of salt, then taste and adjust salt or lemon juice to your preference.

Step 10

Spread half of the tahini sauce onto each of two serving bowls in a thin, even layer covering the bottom.

Step 11

Arrange 6 warm falafel balls in a circle on top of the sauce in each bowl.