Go Back
falafel bowl served

Falafel Bowl Recipe With Tahini Dressing

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 cup  dried chickpeas soak overnigh
  • ½ cup  fresh cilantro, packed
  • ½ cup  fresh parsley, packed
  • 3 garlic cloves
  • 1 small  onion, roughly chopped
  • 1 tsp  ground cumin
  • 1 tsp  ground coriander
  • ½ tsp  cayenne pepper optional 
  • ½ tsp  baking powder
  • 3– tbsp  chickpea flour all-purpose flour
  • Salt and pepper to taste

For the Bowl Base

  • 2 cups  cooked quinoa, brown rice, or couscous
  • 2 cups  mixed greens spinach, arugula, or lettuce

Toppings

  • 1 cup diced cucumbers
  • 1 cup  cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 shredded carrot
  • ½ cup  hummus
  • ¼ cup  pickled red cabbage or radishes
  • 1 avocado, sliced

Tahini Dressing

  • ¼ cup  tahini
  • Juice of 1 lemon
  • 2 tbsp  olive oil
  • 2 tbsp  water 
  • 1 garlic  clove, minced
  • 1 tsp  maple syrup or agave necta
  • Salt to taste

Method
 

  1. Start by soaking the dried chickpeas overnight. Drain them and pat dry to remove excess water.
  2. Add the chickpeas, cilantro, parsley, garlic, onion, cumin, coriander, cayenne pepper, baking powder, and salt to a food processor.
  3. Pulse the mixture until it becomes a coarse paste. Avoid over-processing; the mixture should have a gritty texture. Gradually add chickpea flour, one tablespoon at a time, until the mixture holds together when shaped into balls.
  4. Refrigerate the mixture for 30 minutes to make it easier to work with.
  5. Take the chilled mixture and shape it into small balls or patties. Heat oil in a deep skillet over medium heat. Fry the falafels in batches for 3–4 minutes on each side until they are golden brown and crispy.
  6. While the falafels cook, prepare your chosen grain. Quinoa and brown rice are great gluten-free options, while couscous adds a Mediterranean touch.

Make the Tahini Sauce

  1. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup. Gradually add water until the sauce reaches a pourable consistency.

Assemble the Bowls

  1. Start by dividing the cooked grains and mixed greens among four bowls. Arrange the cucumbers, cherry tomatoes, red onions, shredded carrots, and pickled red cabbage around the edges. Place 3–4 falafels in the center of each bowl.
  2. Add a dollop of hummus on the side and drizzle everything with the tahini sauce. Garnish with fresh cilantro or parsley for extra color and flavor.

Notes

  • Freshness: Serve falafel bowls immediately for the best texture and flavor.
  • Meal Prep: Store components separately in airtight containers. Refrigerate the cooked falafels and grains for up to 4 days. Reheat the falafels in the oven or air fryer to restore their crispiness.
  • Freezing: Freeze uncooked falafel balls on a baking sheet. Once solid, transfer them to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.