Falafel Bowl

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Drain the soaked chickpeas thoroughly and pat them dry with a clean towel.

   Ongeveer 5 min

   Tip van de kok: Ensure chickpeas are very dry for crispy falafel.

2. 2

   Combine the drained chickpeas, yellow onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper in a food processor.

   Ongeveer 2 min

3. 3

   Pulse the mixture until it forms a coarse, crumbly paste. Do not over-process; it should not be smooth.

   Ongeveer 3 min

   Tip van de kok: The mixture should hold together when pressed, but still have some texture.

4. 4

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure accurate oil temperature.

5. 5

   While the oil heats, form the falafel mixture into small patties or balls, about 1.5 inches in diameter.

   Ongeveer 5 min

   Tip van de kok: Lightly moisten your hands with water to prevent sticking.

6. 6

   Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot.

7. 7

   Fry the falafel for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

   Ongeveer 5 min

   Tip van de kok: Fry in batches to maintain oil temperature.

8. 8

   Remove the cooked falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ongeveer 2 min

9. 9

   Repeat the frying process with the remaining falafel mixture.

   Ongeveer 8 min

10. 10

    Place the couscous in a heatproof bowl and pour boiling water over it.

    Ongeveer 1 min

11. 11

    Cover the bowl and let the couscous sit for 5 minutes, or until the water is absorbed and it's fluffy.

    Ongeveer 5 min

    Tip van de kok: Fluff with a fork before serving.

12. 12

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy.

    Ongeveer 3 min

    Tip van de kok: Add more water a teaspoon at a time if the sauce is too thick.

13. 13

    In a separate bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh mint, and lemon juice for the salad.

    Ongeveer 5 min

14. 14

    Assemble the bowls by dividing the fluffy couscous, falafel, and salad among four serving bowls.

    Ongeveer 2 min

15. 15

    Drizzle generously with the tahini sauce before serving.

    Ongeveer 1 min