Crumbled Falafel Bowls

Bahan-bahan (4 porsi)

• 1 cup dried chickpeas, soaked in water for 12 to 24 hours*
• half of a large white onion, chopped (about 1 cup)
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon fine sea salt
• 1 teaspoon ground coriander
• 4 cloves garlic, roughly chopped
• zest of 1 lemon (we’ll use the juice for the veggies below)
• 3 tablespoons olive oil
• 1 small red onion, very thinly sliced
• half of an English cucumber, diced
• 2 tablespoons lemon juice
• 1 tablespoon ground sumac
• pinch of fine sea salt and freshly-ground black pepper
• 4 cups cooked rice
• tahini sauce for drizzling
• toppings: feta cheese, sun-dried tomatoes, olives, lemon wedges, extra fresh parsley or cilantro