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Falafel Bowl

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Crisp baked falafel, fluffy quinoa, crunchy veggies, and a bright lemon tahini drizzle come together in a vibrant Middle Eastern-inspired bowl that’s hearty, fresh, and completely satisfying.

Ingredients

Scale
  • 1 cup (200 g) dried chickpeas, soaked overnight and drained
  • 1 small yellow onion (120 g), roughly chopped
  • 4 cloves garlic, minced
  • 1 cup loosely packed fresh parsley (30 g), chopped
  • 1 cup loosely packed fresh cilantro (30 g), chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 2 to 3 tbsp chickpea flour, as needed for binding
  • 2 tbsp olive oil, divided
  • 2 cups cooked quinoa
  • 4 cups chopped romaine or baby spinach
  • 1 large cucumber (250 g), diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pickled red onions
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh parsley, chopped, for serving
  • 1/3 cup (80 g) tahini
  • 3 tbsp lemon juice
  • 4 to 6 tbsp warm water, to thin sauce
  • 1 small clove garlic, grated, for sauce
  • 1/4 tsp fine sea salt, for sauce
  • 4 lemon wedges, for serving

Instructions

  1. Preheat Your Equipment: Heat oven to 425°F (220°C). Line a sheet pan with parchment and place it in the oven to preheat for 5 minutes.
  2. Combine Ingredients: In a food processor pulse soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking powder until finely chopped but not pasty. Fold in chickpea flour until the mixture holds a soft scoop.
  3. Prepare Your Cooking Vessel: Remove hot pan, brush parchment with 1 tbsp olive oil to prevent sticking and encourage browning.
  4. Assemble the Dish: Scoop 18 to 20 tablespoon sized portions, shape into small patties, arrange on the pan, and brush tops with remaining 1 tbsp olive oil. Prep quinoa, greens, and vegetables in serving bowls.
  5. Cook to Perfection: Bake falafel 12 minutes, flip, then bake 8 to 10 minutes more until golden with gently crisp edges. Whisk tahini, lemon juice, warm water, grated garlic, and salt until smooth and pourable.
  6. Finishing Touches: Taste sauce and adjust with more lemon, salt, or water. Toss greens with a pinch of salt and a squeeze of lemon.
  7. Serve and Enjoy: Build bowls with quinoa and greens, add falafel, cucumbers, tomatoes, and pickled onions, sprinkle mint and parsley, drizzle with tahini, and serve with lemon wedges.

Notes

  • Soak chickpeas overnight in plenty of cold water for the best light texture.
  • Chill the mixture 20 minutes before shaping so patties hold together neatly.
  • Add chickpea flour gradually until the mix just holds, too much makes falafel dense.
  • Preheat the pan for better browning and lightly crisp edges when baking.
  • Thin tahini slowly with warm water until it ribbons off the whisk for easy drizzling.
  • Air fry option cook at 400°F (200°C) for 10 to 12 minutes, shaking halfway.

Nutrition

Find it online: https://dishmio.com/falafel-bowl/