Crispy Falafel Bowl with Lemon-Tahini & Pickled Onions

• 1.3 cup Chickpeas, Dry, soaked overnight, drained
• 3 clove Garlic
• 0.9 medium Yellow Onion, roughly chopped
• 0.7 cup Parsley
• 3 tsp Cumin
• 1.3 tsp Coriander Seeds, ground
• 0.3 cup All-Purpose Flour
• 2.1 tbsp Olive Oil
• 3.8 tbsp Tahini
• 1 Lemon, juiced
• 1.4 cup Cucumber, diced
• 1.6 medium Tomatoes, diced
• 0.4 cup Red Onions, thinly sliced

Steps

1. Pulse the soaked chickpeas with the garlic, onion, parsley, cumin and coriander in a food processor to a coarse, sandy paste — stop before it turns smooth so the falafel stay light.
2. Mix in the flour and a good pinch of salt, then chill the mixture for 15 minutes so it firms up and holds its shape.
3. Cover the sliced red onion with the lemon juice and a pinch of salt to quick-pickle while you cook.
4. Shape the mixture into small patties and shallow-fry in the olive oil over medium-high for 3 minutes per side, until deeply golden and crisp.
5. Whisk the tahini with a little of the pickling lemon juice and cold water until it loosens into a pourable, creamy sauce.
6. Build the bowls over the diced cucumber and tomato, add the falafel and pickled onion, and finish with a generous drizzle of lemon-tahini.