Falafel Salad Bowl

Drain 250 g cooked chickpeas well, then roughly chop 60 g onion and 20 g parsley before processing.

Shake off excess moisture first, because wet chickpeas or onion will make the falafel mixture loose and harder to shape.

Add the chickpeas, onion, and parsley to a food processor and pulse in short bursts.

Stop while small pieces are still visible, not when it becomes a smooth paste, so the mixture keeps structure.

Press a little mixture in your palm.

If it holds together, shape it into 3 to 4 cm balls; if it feels wet or collapses, add a little more chickpea and pulse briefly again.

Bake the balls at 200 C for 20 to 25 minutes, or cook them in a lightly oiled pan over medium heat, turning often.

They are ready when deeply golden outside and firm enough to lift.

While the falafel cooks, tear 140 g romaine into bite-size pieces.

Cut 120 g tomatoes and 100 g cucumber into 1 cm cubes, then keep them separate so excess juice does not water down the bowl.

Mix 2 tbsp tahini with 1 tbsp lemon juice, then loosen with 1 to 2 tsp water if it is too thick to drizzle.

Arrange the vegetables first, add warm falafel, and spoon the sauce evenly over the bowl.