Falafel Nourish Bowl with Lemony Brown Rice + Tahini

Tue, 9 June 2026

Falafel Nourish Bowl with Lemony Brown Rice + Tahini

Serves 4

Ingredients

Lemony brown rice

200g brown basmati rice 500ml water juice of ½ lemon 1 tablespoon extra virgin olive oil sea salt ( Lemon & rosemary sea salt if you can get it )

Falafel

2 x 400g tins chickpeas, drained and dried 1 teaspoon onion powder & 1 teaspoon garlic powder or 1 tbsp garlic and herb seasoning 1 tablespoon ground cumin ½ teaspoon smoked paprika 1 handful flat-leaf parsley, mint, dill, chives ( any combo is fine ) 2 tablespoons plain flour 1 teaspoon baking powder 1 tablespoon olive oil sea salt and black pepper

Oil for frying and / spritzing for airfyring

Fattoush salad

1 baby gem lettuce, chopped 200g cherry tomatoes, halved ½ cucumber, diced 3 radishes, thinly sliced 2 spring onions, sliced 1 tablespoon chopped parsley 1 tablespoon chopped mint

dressing 2 teaspoons lemon juice 1 tablespoon olive oil 1 teaspoon pomegranate molasses sea salt

Crispy chickpeas

1 x 400g tin chickpeas, drained and dried 1 teaspoon olive oil sea salt ½ teaspoon smoked paprika ½ teaspoon ground cumin

Tahini dressing

3 tablespoons tahini juice of ½ lemon 1½ teaspoons maple syrup ½ small garlic clove, crushed 1 tablespoon plant-based yoghurt (optional) 2–4 tablespoons water sea salt

To serve

Hummus roasted red peppers (from a jar), sliced Dill Pickles, sliced mixed seeds (sesame, sunflower, pumpkin)

Method

Cook the rice in a saucepan of boiling salted water for 25–30 minutes or until tender. Drain well and return to the pan. Add the lemon juice, olive oil and a pinch of salt. Cover and keep warm.

Preheat oven to 200°C (180°C fan). Line a baking tray with non-stick baking paper.

To make the falafel, place the chickpeas, onion, garlic, spices, parsley, flour, baking powder, salt and pepper in a food processor and pulse until a coarse mixture forms. Shape into 12–16 balls and place on the tray. Brush with olive oil and bake for 20–25 minutes, turning halfway, until golden.

Place the chickpeas for the crispy topping on a separate tray. Drizzle with olive oil and sprinkle with salt. Roast for 25–30 minutes until crisp. Toss with the paprika and cumin while hot.

To make the fattoush, place the lettuce, tomato, cucumber, radish, spring onion and herbs in a bowl. Toss with the lemon juice, olive oil, pomegranate molasses and salt just before serving.

Whisk together the tahini, lemon juice, maple syrup, garlic, yoghurt (if using), water and salt until smooth and pourable.

To serve

Divide the warm rice between bowls. Top with the falafel and fattoush salad. Add generous spoonfuls of hummus, roasted peppers and sliced pickles. Scatter with crispy chickpeas and seeds. Drizzle with tahini dressing to serve.

Notes

Warm, crisp, fresh and creamy — built in layers for texture and balance.