Falafel Bowl

Ingredients:

Serves four

Falafel:

2 (19 oz/1020 ml) cans kidney beans, drained and well rinsed 3 green onions, chopped

3 cloves garlic, chopped

1 cup (250 ml) lightly packed fresh cilantro

1 Tbsp. (15 ml) coriander

1 Tbsp. (15 ml) freshly squeezed lemon juice

1 tsp. (5 ml) cumin

1/4 tsp. (1 ml) salt

1/4 cup (60 ml) all-purpose flour 2 cups (500 ml) canola oil, for frying Tahini Dressing:

1/4 cup (60 ml) tahini

1/4 cup (60 ml) warm water 3 Tbsp. (45 ml) freshly squeezed lemon juice

1 clove garlic, minced Bowls:

5 oz. (142 g) baby arugula

1/2 large cucumber, sliced 2 tomatoes, vine ripe, diced

1/2 red onion, thinly sliced

1 cup (250 ml) pickled turnip

4 oz, (115 g) feta cheese, crumbled

Directions:

In a food processor fitted with a metal blade, add green onions, garlic, cilantro, coriander, lemon juice, cumin and salt. Add beans to food processor, pulse until chopped and blended, but not puréed. Add flour and baking powder, lightly pulse to combine. Scoop out three large spoonfuls of bean mixture and, using your hands, gently form into small discs. Place on a parchmentlined baking sheet, repeat until 12 falafels have been formed. Cover with plastic wrap and refrigerate 30 minutes.

In a small bowl, whisk tahini, water, lemon juice, and garlic. Add additional water if needed to reach desired consistency.

In a deep non-stick skillet or wok, heat oil. Using a slotted spoon add two or three chilled falafel; deep fry for six minutes until golden. Transfer to parchment-lined cookie sheet and place in oven to keep warm. Continue to cook remaining falafel, working in batches and transferring to oven as needed.

Among four bowls, divide arugula, cucumber, tomato, red onion, pickled turnip, feta and three falafel patties, drizzle with tahini dressing and serve.