Crispy Baked Falafel Bowls With Pickled Turnips and Herby Tahini in 30 Minutes

Crispy Baked Falafel Bowls With Pickled Turnips and Herby Tahini

Yield: 2 large bowls (about 14 falafel)
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Ingredients

Quick-Pickled Turnips

• 2 medium turnips, peeled and cut into thin matchsticks (about 1½ cups)
• ⅓ cup rice vinegar
• ⅓ cup warm water
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 small raw beet, peeled and sliced thin (for color — optional but worth it)

Crispy Baked Falafel

• 1 (15-oz) can chickpeas, drained, rinsed, and patted very dry
• ½ cup fresh flat-leaf parsley, packed (stems are fine)
• ½ cup fresh cilantro, packed
• 3 garlic cloves, smashed
• ½ medium yellow onion, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 3 tablespoons chickpea flour (or all-purpose flour)
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil, divided

Herby Tahini Sauce

• ¼ cup tahini (stir the jar well before measuring)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 small garlic clove, finely grated
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• ¼ teaspoon kosher salt
• 3–4 tablespoons ice water

Bowl Assembly

• 2 cups cooked white or brown rice, warmed (or use flatbread, couscous, or greens)
• 1 cup shredded red cabbage
• 1 Persian cucumber, sliced thin
• Handful of cherry tomatoes, halved
• Flaky salt and freshly cracked black pepper
• Hot sauce of your choice (optional)

Instructions

1. Start the pickled turnips. Whisk the rice vinegar, warm water, sugar, and salt together until dissolved. Add the turnip matchsticks and beet slice (if using) to a jar or bowl, pour the brine over, and set aside. They'll be ready by the time everything else is done. Even 15 minutes makes a difference.
2. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper and brush it with 1 tablespoon of the olive oil. Put the pan in the oven while it preheats — you want that surface hot when the falafel hit it.
3. Make the falafel mixture. Add the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, and cayenne to a food processor. Pulse 15–20 times until the mixture is coarsely ground — you want texture here, not hummus. Some chickpea pieces should still be visible. Scrape down the sides as needed. Add the chickpea flour, baking powder, and salt. Pulse 5 more times to combine.
4. Shape the falafel. Scoop about 1½ tablespoons of mixture per falafel and roll into balls, then flatten slightly into thick discs (about ¾-inch thick). You should get about 14. They'll feel a bit fragile — that's normal. Don't compact them too aggressively or they'll turn dense.
5. Bake. Pull the hot sheet pan from the oven. Place falafel on the oiled parchment, leaving about an inch between each. Brush the tops with the remaining 2 tablespoons olive oil. Bake for 10 minutes, flip carefully with a spatula, then bake 5 minutes more until golden-brown and crispy on both sides.
6. While falafel bake, make the herby tahini. In a medium bowl, whisk the tahini, lemon juice, garlic, and salt. It will seize up and get thick — that's expected. Add ice water 1 tablespoon at a time, whisking vigorously after each addition, until the sauce is smooth, pourable, and roughly the consistency of heavy cream. Stir in the dill and parsley. Taste and adjust lemon or salt as needed.
7. Assemble the bowls. Divide the rice between two bowls. Arrange the cabbage, cucumber, and tomatoes alongside. Drain the pickled turnips and pile them on. Add 5–7 falafel per bowl. Drizzle generously with herby tahini. Finish with flaky salt, black pepper, and hot sauce if you're into that.

Notes & Tips

• Dry your chickpeas. This is the single most important step for crispy baked falafel. Spread them on a clean kitchen towel after rinsing and pat firmly. Excess moisture = steaming instead of crisping.
• Don't over-process. The food processor goes from "perfect" to "paste" in about 3 pulses. Use the pulse button and check frequently. If you don't have a food processor, chop everything finely by hand — it's more work but it actually produces a great texture.
• Tahini seizing up? Ice water is your friend. Room temperature water works, but cold water creates a more stable emulsion. Keep whisking — it will come together.
• Freezing extras: Place uncooked falafel on a parchment-lined sheet pan, freeze until solid (about 2 hours), then transfer to a zip-top bag. Bake from frozen at 425°F for 18–20 minutes, flipping halfway.
• Storage: Pickled turnips keep in their brine in the fridge for up to 2 weeks and get better after day one. Tahini sauce keeps 4–5 days refrigerated (thin with a splash of water when reheating since it thickens).
• Chickpea flour is available at most grocery stores in the international or gluten-free aisle. Bob's Red Mill is widely stocked. All-purpose flour works in a pinch, but chickpea flour keeps these fully plant-based and adds a nuttier flavor.