Name: Falafel Bowls with Tahini and Pickled Red Onion
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 250 g dried chickpeas; 1 whole cucumber; 3 tsp fine sea salt; 250 g basmati rice; 3 tbsp cider vinegar; 1 whole red onion; 2 whole lemon; 5 tbsp tahini; 4 tbsp olive oil; 0.75 tsp bicarbonate of soda; 1.5 tsp ground coriander; 2 tsp ground cumin; 30 g fresh coriander; 40 g fresh parsley; 4 clove garlic cloves; 1 whole onion

About this recipe

Real falafel uses dried chickpeas soaked overnight and never cooked before blending, which is what holds the mixture together. Tinned chickpeas will not work and are the reason so many home versions collapse and then get patched up with flour. Get the base right and you need no binder at all.

Ingredients

250 g dried chickpeassoaked in cold water for 18 hours, then drained. Do not cook them
1 whole cucumberdiced, to serve
3 tsp fine sea salt
250 g basmati rice
3 tbsp cider vinegarnot malt vinegar

Falafel Bowls with Tahini and Pickled Red Onion

About this recipe

Ingredients

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