Crispy Falafel Bowls with Tahini

Ingredients (15)

• 1 1/2 cups dried chickpeas, soaked overnight (do not cook)
• 1 small onion, chopped
• 4 cloves garlic
• 1 cup fresh parsley and cilantro
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• 3 tbsp flour or chickpea flour
• 1 cup bulgur
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/3 cup tahini
• 2 lemons
• Neutral oil for frying
• 4 cups salad greens

Steps

1. Pulse the drained soaked chickpeas, onion, garlic, herbs, cumin, coriander and 1 teaspoon salt into a coarse, sandy mixture. Stir in the baking powder and flour. Chill 30 minutes.
2. Cook the bulgur; toss with tomato, cucumber, the juice of one lemon and salt.
3. Whisk the tahini with the juice of the second lemon, a pinch of salt and enough cold water to make it pourable.
4. Heat 2 inches of oil to 350°F. Form the mixture into walnut-sized balls and fry 3 to 4 minutes until deep brown and crisp.
5. Fill bowls with greens and bulgur, pile on the falafel and drizzle with tahini.