Crispy Falafel Grain Bowl (Printable)
Crispy falafel paired with hearty grains, fresh vegetables, and creamy tahini dressing for a nourishing vegetarian bowl.
# What You'll Need:
→ Falafel
01 - 1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
02 - 1/2 small onion, roughly chopped
03 - 2 cloves garlic
04 - 1/4 cup fresh parsley
05 - 1/4 cup fresh cilantro
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon baking powder
09 - 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 3 tablespoons olive oil (for pan-frying)
→ Grains
13 - 1 cup quinoa or brown rice, uncooked
14 - 2 cups water or vegetable broth
15 - 1/4 teaspoon salt
→ Vegetables & Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cucumber, diced
18 - 2 cups mixed greens (arugula, spinach, or lettuce)
19 - 1 medium carrot, shredded
20 - 1/4 red onion, thinly sliced
21 - 1/4 cup pickled turnips or radishes (optional)
→ Tahini Dressing
22 - 3 tablespoons tahini
23 - 2 tablespoons lemon juice
24 - 1 tablespoon extra virgin olive oil
25 - 1 tablespoon water
26 - 1 clove garlic, minced
27 - Salt and black pepper to taste
# Directions:
01 - Rinse quinoa or brown rice under cold water. In a saucepan, combine grains, water or broth, and salt. Bring to a boil, reduce to a simmer, cover, and cook until tender — 15 minutes for quinoa, about 35 minutes for brown rice. Fluff with a fork and set aside.
02 - In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper. Pulse until coarse and well-mixed but not a paste. Form mixture into small balls or patties, about 2 tablespoons each.
03 - Heat olive oil in a large skillet over medium heat. Add falafel balls and cook for 3–4 minutes on each side until golden brown and crisp. Transfer to a paper towel-lined plate.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, salt, and pepper until creamy. Add more water for a thinner consistency if desired.
05 - Divide cooked grains among four bowls. Top each with mixed greens, tomatoes, cucumber, carrot, red onion, and pickled vegetables if using. Arrange the falafel on top.
06 - Drizzle with tahini dressing and serve immediately.
# Expert Tips:
01 -
- The falafel come together in a food processor with zero soaking or deep frying required.
- Everything cooks in under an hour and the components store beautifully for lunches all week.
- The tahini dressing is the kind of thing you will want to put on everything from roasted carrots to toast.
02 -
- Overprocessing the falafel mixture into a paste makes them gummy instead of craggy and crisp so pulse carefully.
- If the falafel will not hold their shape the mixture needs a brief rest in the fridge for fifteen minutes to firm up.
03 -
- Drying canned chickpeas thoroughly with a clean towel before processing is the single biggest factor in getting falafel that crisp up instead of falling apart.
- Making the falafel mixture a day ahead and refrigerating it overnight deepens the flavor and makes shaping almost effortless.