Sugar-Free Falafel Bowl
Elevate your lunch game with this vibrant Sugar-Free Falafel Bowl, a wholesome, Mediterranean-inspired dish packed with flavor and nutrition. Featuring crispy, golden falafel crafted from soaked chickpeas, fresh herbs like parsley and cilantro, and a blend of bold spices, this recipe skips added sugars without compromising taste. Paired with a colorful medley of romaine lettuce, cucumber, cherry tomatoes, and red onion, each bowl gets a drizzle of creamy tahini-lemon dressing for the perfect tangy finish. Whether you’re meal prepping or craving a satisfying dinner, this dish is a vegetarian delight that’s nutrient-rich, filling, and easy to customize. Ready in under an hour, it's ideal for those seeking a healthy, gluten-free-friendly option loaded with plant-based protein and vibrant textures.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 1 teaspoon baking soda
- 1 medium onion
- 3 cloves garlic cloves
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- vegetable oil
- 2 cups romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 0.25 teaspoon salt (for dressing)
- 0.25 teaspoon pepper (for dressing)
Instructions
Rinse the dried chickpeas, place them in a large bowl, and cover with plenty of cold water. Stir in baking soda and soak overnight or for at least 12 hours.
Drain and rinse the soaked chickpeas thoroughly. Add them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and baking powder. Pulse until a coarse meal forms.
Transfer the mixture to a bowl and stir in the flour. Cover and refrigerate for at least 30 minutes or up to 1 hour to firm up the mixture.
Shape falafel mixture into small balls or patties (about 1.5 inches in diameter).
Heat about 2 inches of oil in a deep pan over medium heat to about 350°F (175°C). Fry falafel in batches for about 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
For the bowl, chop the lettuce, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Arrange the falafel, lettuce, cucumber, tomatoes, and red onion in serving bowls.
To make the dressing, whisk together tahini, lemon juice, water, salt, and pepper until smooth. Adjust the consistency with more water if necessary.
Drizzle the tahini dressing over the falafel bowls and serve immediately.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 40.1 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5104 mg | 393% | |
| Iron | 21449.4 mg | 119163% | |
| Potassium | 3778 mg | 80% | |
*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.
