Falafel bowl with tahini sauce

• 300 g canned chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves
• 10 g fresh parsley
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 2 tbsp plain flour
• 2 tbsp olive oil
• 2 tbsp tahini
• 2 tbsp lemon juice
• 3 tbsp water
• 180 g white rice, cooked
• 100 g cucumber, diced
• 100 g tomato, diced

Method

1. 1

   Preheat the oven to 200C (400F) and line a baking tray with parchment.

2. 2

   Pulse the chickpeas, onion, garlic, parsley, cumin, and coriander in a food processor until coarsely combined.

3. 3

   Stir in the flour and shape the mixture into 12 small patties.

4. 4

   Brush the patties with olive oil and bake for 20 to 25 minutes, flipping halfway, until golden and firm.

5. 5

   Whisk together the tahini, lemon juice, and water until smooth.

6. 6

   Serve the falafel over rice with cucumber and tomato, drizzled with the tahini sauce.