Classic Falafel Rice Bowls with Hummus and Pickled Vegetables

Recipe details

Yield

5 people

Prep time

55 minutes

Cook time

35 minutes

Total time

1 hour 45 minutes

Ingredients

• 1½ cups Dried chickpeas, soaked overnight in cold water, drained (Do NOT use canned — the falafel will fall apart)
• 1 cup loosely packed Fresh flat-leaf parsley, roughly torn
• ½ cup loosely packed Fresh cilantro, roughly torn
• 1 medium Yellow onion, roughly chopped (about 1 cup chopped)
• 5 cloves Garlic cloves, peeled
• 2 tsp Ground cumin
• 1½ tsp Ground coriander
• ½ tsp Cayenne pepper (add more if you want real heat)
• 1 tsp Baking powder
• 2 tsp Fine sea salt (divided across falafel, hummus, pickles, and rice)
• 3 tbsp All-purpose flour (use chickpea flour for gluten-free)
• ½ cup Neutral oil (for shallow-frying; avocado or sunflower oil work well)
• 2 (15 oz) cans Canned chickpeas, drained and rinsed (for the hummus only)
• 6 tbsp Tahini (divided: 4 tbsp for hummus, 2 tbsp for drizzle sauce)
• 3 large Lemon, juiced (yields about 9 tbsp juice total)
• 4 tbsp Ice water (for loosening the hummus)
• 3 tbsp Olive oil (for drizzling over hummus)
• 1 tsp Smoked paprika (for garnish on the hummus)
• 3 Persian or mini cucumbers, thinly sliced into rounds (about 2 cups sliced)
• 1 medium Red onion, thinly sliced into half-moons
• ½ cup White wine vinegar
• ½ cup Water (for pickling brine)
• 1 tbsp Granulated sugar (for pickling brine)
• 1 tsp Salt for brine
• 6 Radishes, thinly sliced (optional, but they add great color)
• 2 cups Long-grain white rice, rinsed until water runs clear
• 2½ cups Water or vegetable stock (stock gives more depth)
• 1 clove Fresh garlic cloves for tahini sauce, minced or grated
• 1 cup Cherry tomatoes, halved (for bowl garnish)
• ¼ cup loosely packed Fresh flat-leaf parsley for garnish, roughly chopped
• to taste Hot sauce (Sriracha or any chili sauce works — skip if keeping it mild)

Instructions

1. The night before (or at least 8 hours ahead): place 1½ cups (270 g) dried chickpeas in a large bowl and cover with cold water by at least 3 inches. They will double in size. Leave them to soak at room temperature overnight. When you are ready to cook, drain them through a colander and set aside.
2. Make the quick-pickled vegetables first so they have maximum time to develop flavor. In a small saucepan, combine ½ cup (120 ml) white wine vinegar, ½ cup (120 ml) water, 1 tbsp (12 g) granulated sugar, and 1 tsp (5 g) salt. Set over medium heat and stir until the sugar and salt fully dissolve, about 2 minutes. Remove from heat and let the brine cool for 5 minutes.
3. While the brine cools, slice 3 Persian cucumbers into thin rounds, slice 1 medium red onion into thin half-moons, and thinly slice 6 radishes if using. Divide the cucumbers and radishes into one jar and the red onion into a second jar. Pour the warm brine over both, making sure everything is submerged. Leave them out on the counter while you work, they need at least 30 minutes but are much better after an hour.
4. Start the rice in your rice cooker. Add 2 cups (370 g) rinsed long-grain white rice and 2½ cups (600 ml) water or vegetable stock. Switch it on and let it do its thing. It will stay warm when done.
5. Now make the falafel mixture. Add the drained, soaked chickpeas to your food processor along with 1 cup (30 g) roughly torn flat-leaf parsley, ½ cup (15 g) roughly torn cilantro, 1 medium yellow onion, roughly chopped, 5 peeled garlic cloves, 2 tsp ground cumin, 1½ tsp ground coriander, ½ tsp cayenne pepper, 1 tsp fine sea salt, and 1 tsp baking powder. Pulse in short bursts, scraping down the sides as needed, until the mixture looks like coarse, damp sand. You are aiming for a texture that holds when pressed, not a smooth paste. Expect this to take 20 to 30 pulses. If it is dry and crumbly, add 1 tablespoon of cold water. If it looks wet and paste-like, add 1 tablespoon of flour and pulse again.
6. Add 3 tbsp (24 g) all-purpose flour (or chickpea flour for gluten-free) to the food processor and pulse just 3 or 4 times to combine. Transfer the mixture to a large bowl, cover it tightly, and refrigerate for 30 minutes. This rest is what stops the falafel from falling apart in the pan.
7. While the falafel mixture chills, make the hummus. No need to rinse the food processor. Add 2 (425 g) cans drained and rinsed chickpeas, 4 tbsp tahini, 5 tbsp lemon juice (from roughly 1½ lemons), 2 peeled garlic cloves (you can use 2 of the cloves from the falafel garlic prep), ½ tsp fine sea salt, and 4 tbsp (60 ml) ice water. Run the food processor for a full 3 minutes. That extended blending is what makes hummus smooth and a little fluffy rather than grainy. Taste and adjust salt or lemon. Transfer to a container and drizzle with 1 tbsp (15 ml) olive oil. Set aside.
8. Make the tahini drizzle sauce. In a small bowl, whisk together 2 tbsp tahini, 4 tbsp lemon juice (from roughly 1½ lemons), 1 minced garlic clove, 2 tbsp (30 ml) water, and a pinch of salt until smooth and pourable. It will seize up when you first add the liquid, keep whisking and it will loosen. If it is still too thick, add another splash of water.
9. When the falafel mixture has chilled, scoop it out with a tablespoon and shape into balls about the size of a golf ball, roughly 1½ inches across. Wet your hands lightly to prevent sticking. Press them firmly so they hold together. You should get around 25 to 30 pieces.
10. Heat your cast-iron skillet over medium-high heat. Add ½ cup (120 ml) neutral oil and let it heat until a small pinch of falafel mixture dropped in sizzles immediately and floats to the surface, about 2 minutes. Fry the falafel in batches of 6 to 8 at a time, turning them with tongs every 2 to 3 minutes, until the outside is a deep, even brown, they should smell nutty and herby, and a light tap will feel firm. Each batch takes about 6 to 8 minutes total. Transfer to a plate lined with paper towels. Don't crowd the pan or they will steam instead of crisping.
11. Halve 1 cup (150 g) cherry tomatoes and roughly chop ¼ cup (8 g) fresh flat-leaf parsley for garnish.
12. Assemble the bowls. Divide the cooked rice among 5 bowls, about ¾ cup each. Add a generous scoop of hummus to one side of each bowl and use the back of the spoon to create a swoosh. Place 5 or 6 falafel into each bowl. Pile some pickled cucumbers and pickled red onion alongside. Add a few cherry tomatoes. Drizzle the tahini sauce generously over everything. Finish with a scatter of fresh parsley, a dusting of smoked paprika, a drizzle of olive oil over the hummus, and hot sauce if you like heat. Serve right away while the falafel are still crispy.