Crispy falafel bowls & lemon rice

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Chickpeas, drained, rinsed and dried very well2 15-oz cans
• Chickpea flour1/3 cup
• Flat-leaf parsley, leaves and tender stems1 cup
• Small yellow onion, quartered1
• Garlic cloves3
• Ground cumin2 tsp
• Jasmine rice1 1/2 cups
• English cucumber1
• Cherry tomatoes1 pint
• Tahini1/4 cup
• Large lemons2
• Olive oil3 tbsp

How dinner comes together

1. 1

   Heat the oven to 425°F and brush a sheet pan with 1 tablespoon olive oil. Start the rice according to package directions.

2. 2

   Pulse the chickpeas, parsley, onion, garlic, cumin and 3/4 teaspoon kosher salt in a food processor until finely chopped but not smooth.

3. 3

   Pulse in the chickpea flour just until the mixture holds when squeezed. Form three compact 1/2-inch-thick patties per person and brush their tops with 1 tablespoon oil.

4. 4

   Bake until firm and browned underneath, 12 minutes. Turn carefully and bake until both sides are crisp and the centers are hot, 8–10 minutes more.

5. 5

   Whisk the tahini with the juice of one lemon, the remaining oil, a pinch of salt and 3–5 tablespoons cold water until smooth. Chop the cucumber and halve the tomatoes.

6. 6

   Fluff the rice with the zest and juice of the remaining lemon. Build bowls with rice, vegetables and falafel, then drizzle with tahini sauce.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Sesame

Equipment

• Food processor
• Rimmed sheet pan
• Medium saucepan
• Small bowl