Middle Eastern Falafel Bowl with Tahini-Lemon Sauce

The night before, place 1 cup dried chickpeas in a large bowl and cover with water by at least 2 inches. Let soak overnight (at least 12 hours).

Drain the soaked chickpeas and pat dry with paper towels.

In a food processor, combine the soaked chickpeas, 1/2 cup parsley, 1/2 cup cilantro, 1/2 medium yellow onion (roughly chopped), 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon baking powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Pulse the mixture until it forms a coarse paste, stopping to scrape down the sides as needed. The mixture should hold together when pressed but still have some texture.

Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes to firm up.

While the falafel mixture chills, prepare the tahini-lemon sauce by whisking together 1/4 cup tahini, 3 tablespoons lemon juice, 2-4 tablespoons water (until desired consistency), 1/4 teaspoon garlic powder, and a pinch of salt. Set aside.

Prepare the bowl components: dice 1 medium cucumber, halve 1 cup cherry tomatoes, thinly slice 1/4 medium red onion, and ensure 3 cups of brown rice are cooked and warm.

Form the falafel mixture into 12 small patties (about 2 tablespoons each).

Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Once hot, add the falafel patties in batches and cook for 3-4 minutes per side until golden brown and crispy.

Transfer cooked falafel to a paper towel-lined plate to absorb excess oil.

To assemble each bowl, place 1 cup mixed salad greens on one side, 1 cup cooked brown rice on the other side, and arrange 4 falafel patties in the center.

Add cucumber, tomatoes, red onion slices, and about 2 tablespoons kalamata olives to each bowl.

Drizzle each bowl with 2-3 tablespoons of the tahini-lemon sauce.

Garnish with additional fresh herbs, pickled turnips (if using), and a sprinkle of sumac.

Serve immediately while the falafel is still warm.