Middle Eastern Falafel Bowl with Tahini Sauce

Ingredients

• 100 g dried chickpeas, soaked overnight, drained and patted dry
• ¼ small onion, chopped
• 2 cloves garlic, chopped
• 3 tbsp fresh parsley, chopped
• ¾ tsp ground cumin
• 1.5 tbsp gluten-free chickpea flour
• ½ tsp salt
• 2.5 tbsp olive oil, for pan-frying
• ½ cucumber, diced
• 1 tomato, diced
• 1.5 tbsp fresh lemon juice
• 2 tbsp tahini
• 1 tbsp water
• ½ tsp sumac

Method

1. Pulse chickpeas, onion, garlic, parsley, cumin, flour, and salt until coarse.
2. Shape into small patties and chill until they hold together.10 min timer
3. Pan-fry patties in hot oil until deeply golden and crisp on both sides.8 min timer
4. Whisk tahini, lemon, water, and sumac into a thick, coating sauce.
5. Toss cucumber and tomato with parsley; plate beside falafel and spoon over sauce.