Falafel Bowl

Drain soaked chickpeas thoroughly (do not use canned chickpeas as they are too wet). Pat dry with paper towels.

Pulse chickpeas, onion, garlic, parsley, cumin, chickpea flour, baking powder, and salt in a food processor until coarse and crumbly (not a paste). The mixture should hold together when squeezed but remain grainy.

Form mixture into 12–16 balls about 1.5 inches in diameter, or gently flatten into patties. Refrigerate for 15 minutes.

Heat 2 cups oil in a deep skillet to 350°F over medium-high heat. Working in batches, carefully place falafel into hot oil without overcrowding.

Fry for 3–4 minutes per side until deep golden brown and crispy. Transfer to paper towels to drain.

If not pre-cooked, prepare your chosen grain (basmati rice, quinoa, farro, or wild rice) according to package directions. Season lightly with salt and optional lemon juice.

Dice cucumber, tomato, and red onion. Wash and chop leafy greens. Keep all vegetables separate for easy customization.

Divide cooked grain evenly among four bowls. Top each with a portion of fresh greens, vegetables, and 3–4 fried falafel.

Drizzle generously with tahini-lemon sauce and garnish with pomegranate seeds or sesame seeds. Serve warm.