Falafel Bowl
Elevate your weeknight meals with this vibrant and wholesome Falafel Bowl recipe! Featuring golden, crispy chickpea falafel made from scratch, this Mediterranean-inspired dish pairs perfectly with fluffy quinoa, fresh mixed greens, and a colorful medley of cherry tomatoes, cucumber, and red onion. A creamy homemade tahini dressing ties it all together, adding a burst of nutty flavor and tangy brightness. Packed with protein, fiber, and bold spices like cumin and coriander, this bowl is as nourishing as it is flavorful. Ready in under an hour and fully customizable, it's the perfect choice for a light yet satisfying lunch or dinner. Whether you're a falafel enthusiast or exploring plant-based options, this recipe promises to impress both your taste buds and your guests!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 0.5 teaspoon Baking soda
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 1 small Onion
- 3 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 1 cup Vegetable oil
- 2 cups Cooked quinoa
- 4 cups Mixed greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 0.25 teaspoon Salt for dressing
- 0.125 teaspoon Pepper for dressing
Instructions
Start by soaking the chickpeas in cold water overnight, with at least 1 inch of water covering them.
Drain and rinse the soaked chickpeas, then add them to a food processor with baking soda.
Add parsley, cilantro, onion, and garlic to the processor. Pulse the mixture until fine but not paste-like.
Add cumin, ground coriander, salt, black pepper, baking powder, and flour to the mixture. Process until combined. Transfer the mix to a bowl.
Form the falafel mixture into small balls or patties using a scoop or your hands; aim for about the size of a ping-pong ball.
Heat the vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches for about 3-4 minutes per side or until golden brown.
As the falafel cooks, prepare the tahini dressing. Combine tahini, lemon juice, water, salt, and pepper in a bowl. Whisk until smooth.
Assemble the bowl by adding 1/2 cup cooked quinoa and 1 cup mixed greens to each serving dish.
Cut the cucumber into half moons and halve the cherry tomatoes. Thinly slice the red onion.
Top each bowl with falafel, along with the cherry tomatoes, cucumber, and red onion.
Drizzle the tahini dressing over each bowl. Serve immediately for a fresh and delightful meal.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.7 g | 343% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 42.2 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5193 mg | 399% | |
| Iron | 21455.8 mg | 119199% | |
| Potassium | 4630 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
