https://cyrusramsey.com/falafel-mezze-bowls-with-crunchy-cucumber-salad-and-creamy-tahini-style-dip/
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1½ cups)
- ½ small onion, roughly chopped
- 2 cloves garlic
- ¼ cup chopped fresh parsley (or cilantro)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ to ½ tsp cayenne or paprika (optional)
- 1 tbsp lemon juice
- 1 tbsp tahini (optional, for extra richness)
- 2 tbsp chickpea flour or all-purpose flour (for binding)
- 1 to 2 tbsp olive oil (for the mix; helps crisping)
- For pan-frying: neutral oil, enough to coat the bottom of the pan (about ¼ inch)
- 2 medium cucumbers, diced (about 3 cups)
- 1 cup cherry tomatoes, halved (or diced tomato)
- ½ small red onion, thinly sliced (optional)
- 1 tbsp olive oil
- 1½ tbsp lemon juice
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp chopped fresh mint or parsley (optional)
- ½ cup tahini
- ¼ cup plain Greek yogurt or dairy-free yogurt
- 2 to 3 tbsp lemon juice
- 1 small garlic clove, grated (or ½ tsp garlic powder)
- ¼ tsp kosher salt, plus more to taste
- 2 to 6 tbsp cold water (to thin to a dip-able consistency)
- ¾ cup plain Greek yogurt (or thick skyr)
- 1 tbsp lemon juice
- 1 tbsp chopped dill or parsley (optional)
- 1 small garlic clove, grated (or ½ tsp garlic powder)
- Pinch of salt and black pepper
- 1 to 2 tsp olive oil (to finish)
Serving
- Flatbread or pita, warmed (store-bought is great)
- Optional toppings: olives, extra chopped cucumber, extra lemon wedges
Method
Recipe by Heather Schiefelbein.
- Make the falafel mixture. In a food processor, pulse chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, and cayenne (if using) until the mixture holds together but still has texture (you don’t want it completely smooth). Add lemon juice and tahini (if using). Sprinkle in flour and pulse again. The mixture should feel like a thick paste you can scoop—add 1 to 2 tbsp olive oil if it’s dry, or an extra 1 tbsp flour if it seems too loose.
- Shape. Form small bites (about 1½ tbsp each) and press lightly so they hold their shape. If the mixture feels soft, chill 10 minutes to firm up.
- Cook option A: pan-fry (crispiest). Heat a skillet over medium-high heat. Add enough neutral oil to coat the bottom of the pan. When the oil shimmers, add falafel bites in a single layer (work in batches). Fry 2½ to 4 minutes per side, until deeply golden brown and crisp on the outside. Doneness cue: the outside should look set and feel firm when you press gently with a spatula.
- Cook option B: bake. Heat oven to 425°F. Place falafel bites on a parchment-lined baking sheet and lightly brush or drizzle with olive oil. Bake 18 to 22 minutes, then flip and bake another 6 to 10 minutes, until browned and crisp at the edges. Doneness cue: they should be golden and not soft in the center when gently pressed.
- Mix the crunchy cucumber salad. In a bowl, toss cucumbers, tomatoes, and onion (if using) with olive oil, lemon juice, salt, and pepper. Let sit 5 minutes, then taste and adjust. For maximum crunch, dress shortly before serving.
- Make the tahini-style dip. Whisk tahini, Greek yogurt (if using), lemon juice, garlic, and salt. Add cold water a tablespoon at a time until smooth and pourable like thick ranch dressing. Taste and adjust lemon and salt.
- Make the optional yogurt/garlic dip. Stir yogurt with lemon juice, garlic, herbs (if using), salt, pepper, and a small drizzle of olive oil. Keep chilled until serving.
- Assemble bowls (or a family platter). Warm flatbread. For bowls: add salad first, then falafel bites, drizzle tahini-style dip, and add a spoonful of the yogurt/garlic dip. Serve with extra lemon wedges and olives if you like.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.