Falafel

Add the brown rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 30 to 35 minutes.

Peel and roughly chop half the onion. Pick the parsley leaves from the stems. Peel the garlic. Destem the kale and thinly slice the leaves. Zest and juice the lemon. Drain and rinse the chickpeas.

Quarter the radishes and add them to a medium bowl. Add the sumac, a pinch of salt, and just 2 tsp lemon juice. Toss the sumac radishes.

Add the chopped onion, parsley, garlic, zhoug, and ½ tsp salt to a food processor and pulse until well combined. Add just 1 cup chickpeas, garbanzo bean flour, and 1 tbsp water. Blend until a cohesive dough forms, scraping the sides of the food processor with a rubber spatula as necessary.

Form the falafel dough into six 1 inch thick patties. Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Once hot, add the falafel dough and cook until browned and crisp, 3 to 4 minutes per side. Transfer the falafel to a paper towel-lined plate and sprinkle with salt.

Add the sliced kale, remaining chickpeas, golden raisins, lemon zest, just 1 tbsp lemon juice, and a pinch of salt to a large bowl. Toss well and add the cooked brown rice. Divide the kabbouleh between plates and top with the falafel and sumac radishes. Drizzle with Cashewgurt. Dig in!