Crispy Falafel Bowl with Cucumber

Ingredients

• 1½ cups dried chickpeas, soaked overnight (not canned — they'll fall apart)
• 1 cup parsley and cilantro, packed
• 4 cloves garlic
• 1 tsp cumin, ½ tsp coriander
• 1 small onion
• Neutral oil for shallow frying
• 1 cup Cucumber, chopped
• 3 tbsp tahini + 1 lemon + water (sauce)
• Pita and pickled turnips, to serve

Method

1. Pulse the soaked (not cooked) chickpeas with herbs, garlic, onion, spices, and salt to a coarse, sandy paste. Chill 30 minutes so it holds.
2. Form into small patties. Shallow-fry in 340°F oil until deep brown and crisp, 2–3 minutes a side. Drain on a rack.
3. Whisk tahini with lemon and enough water to make a pourable sauce.
4. Build bowls with Cucumber, warm pita, falafel, and a flood of tahini. Pickles are non-negotiable.