Poke bowl com falafel crocante

Ingredientes

• 300 g sushi rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 0.5 tsp salt (for rice)
• 400 g canned chickpeas, drained and patted dry
• 2 cloves garlic
• 1 small onion, roughly chopped
• A handful of fresh parsley
• A handful of fresh cilantro
• 1 tsp cumin
• 1 tsp ground coriander seed
• 3 tbsp flour
• Salt and pepper to taste
• Sunflower oil for frying
• 1 avocado
• 1/2 cucumber
• 6 radishes
• 150 g cherry tomatoes
• 100 g red cabbage, finely sliced
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, crushed (for dressing)
• 3 to 4 tbsp water
• 2 tbsp sesame seeds

Modo de preparo

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, then stir in the rice vinegar, sugar and salt. Cover and let cool slightly.Put the chickpeas (drained and patted dry), garlic, onion, parsley, cilantro, cumin, ground coriander seed, flour, salt and pepper into a food processor. Pulse until you have a coarse, cohesive mixture. Don't over-process — it should retain some texture.With damp hands, form small balls or patties from the falafel mixture. Chill them in the fridge for 20 minutes so they hold together better.Heat a layer of sunflower oil in a frying pan over medium heat. Fry the falafel for about 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.Make the tahini dressing: mix the tahini with lemon juice, garlic, water and a pinch of salt. Stir until smooth and pourable. Add a little extra water if the dressing is too thick.Slice the cucumber, radishes and avocado thinly or into small cubes. Halve the cherry tomatoes. Shred the red cabbage finely.Divide the rice between the bowls as a base. Arrange the vegetables and falafel neatly in sections. Drizzle the tahini dressing over.Garnish with sesame seeds, fresh cilantro or parsley and, if you like a kick, some sriracha. Serve immediately.