Oven-baked herb falafel bowl with lemon-tahini and quick-pickled turnips

• 250 g dried chickpeassoaked overnight in cold water, then drained — do not use canned
• 30 g flat-leaf parsleyroughly chopped, stems and all
• 15 g fresh cilantroroughly chopped, stems and all
• ½ yellow onionroughly chopped
• 4 garlic clovessmashed
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne pepper
• 1 ½ tsp fine sea salt
• ½ tsp baking powder
• 2 tbs all-purpose flour
• 3 tbs avocado oil
• 200 g white turnippeeled and cut into thin matchsticks
• 120 ml white wine vinegar
• 1 tbs granulated sugar
• 80 g tahini
• 1 lemonjuiced, about 3 tbs
• 200 g english cucumberdiced
• 3 roma tomatoesdiced
• 1 tsp sumac

1. 1

   Soak the dried chickpeas the night before: cover them with about 8 cm (3 inches) of cold water and leave at room temperature for 12-18 hours. Drain and pat dry before using. The chickpeas should be swollen but still raw and slightly firm when you bite one.

   Tip: This is non-negotiable — canned chickpeas are too soft and will make mushy falafel. If you forgot to soak, a quick-soak method works: boil for 3 minutes, then soak 1 hour.

2. 2

   Make the quick-pickled turnips: combine the vinegar, sugar, and 0.5 tsp of the salt in the small saucepan over medium heat. Stir until the sugar dissolves, about 1 minute. Pour the hot liquid over the turnip matchsticks in a bowl. Set aside — they'll pickle while you prep everything else and turn beautifully tangy by the time you eat.

   Tip: For a pink hue like Lebanese shops, toss in a thin slice of raw beet — totally optional but very pretty.

3. 3

   Preheat your oven to 200°C (400°F). Brush the sheet pan generously with 2 tbs of the avocado oil, making sure the entire surface is coated — this is what gives the falafel crispy bottoms.

4. 4

   Add the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and remaining 1 tsp salt to the food processor. Pulse 25-30 times until the mixture looks like coarse, wet sand — you want small bits of chickpea visible, not a smooth paste. Scrape the sides down halfway through.

   Tip: If your food processor is small, do this in two batches. Over-processing is the enemy — the mixture should hold together when pressed but still look textured.

5. 5

   Sprinkle the baking powder and flour over the falafel mixture and pulse 5 more times to just incorporate. The mixture should hold its shape when you press a small amount between your fingers.

6. 6

   Scoop heaped tablespoons of the mixture and roll into balls (you should get about 20), then gently flatten each into a 2 cm (¾-inch) thick patty. Place them on the oiled sheet pan with a little space between each one. Brush the tops with the remaining 1 tbs avocado oil.

   Tip: Wet your hands slightly to keep the mixture from sticking. Don't over-compact — a gentle press is all you need.

7. 7

   Bake for 15 minutes, then flip each falafel carefully with a spatula. Bake another 8-10 minutes until both sides are deep golden brown and the edges look dry and crispy. They'll firm up more as they cool.

   Tip: Don't skip the flip — it's what gives you that two-sided crunch without deep-frying.

8. 8

   While the falafel bake, make the lemon-tahini sauce: whisk the tahini with the lemon juice in a bowl. It will seize up and get thick — that's normal. Slowly whisk in 60 ml of cold water, a splash at a time, until you get a smooth, pourable consistency like heavy cream. Season with a pinch of salt.

   Tip: Different tahini brands vary in thickness — you may need a bit more or less water. The sauce will thicken as it sits, so make it slightly thinner than you think.

9. 9

   Assemble the bowls: divide the diced cucumber and tomatoes among 4 bowls. Drain the pickled turnips and add a generous pile to each bowl. Nestle 5 falafel patties into each bowl, drizzle generously with the lemon-tahini sauce, and finish with a sprinkle of sumac over the top.

   Tip: Leftovers keep well: store falafel in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 190°C (375°F) for 8-10 minutes to re-crisp. Keep the sauce, pickled turnips, and fresh veg separate until serving.

• food processor (7-cup or larger)
• sheet pan (half-sheet (18x13 inch))
• mixing bowl (medium)
• small saucepan (1-liter (1-quart))
• cutting board
• knife

Per serving

Nutritional values are estimates only.