Falafel Grain Bowl (Print Version)
Crispy falafel paired with hearty grains, fresh veggies, and creamy tahini dressing for a wholesome meal.
# What You'll Need:
→ Falafel
01 - 1½ cups cooked chickpeas (canned, drained and rinsed)
02 - ½ small yellow onion, roughly chopped
03 - 2 cloves garlic, peeled
04 - ¼ cup fresh flat-leaf parsley leaves
05 - ¼ cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - ½ teaspoon ground coriander
08 - ½ teaspoon baking powder
09 - ¼ cup all-purpose flour (substitute chickpea flour for gluten-free)
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground 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 - ¼ teaspoon kosher salt
→ Vegetables & Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 medium English cucumber, diced
18 - 2 cups mixed greens (arugula, baby spinach, or lettuce)
19 - 1 medium carrot, shredded
20 - ¼ medium red onion, thinly sliced
21 - ¼ cup pickled turnips or radishes (optional)
→ Tahini Dressing
22 - 3 tablespoons tahini
23 - 2 tablespoons fresh lemon juice
24 - 1 tablespoon extra virgin olive oil
25 - 1 tablespoon water
26 - 1 clove garlic, minced
27 - Kosher salt and freshly ground black pepper to taste
# How to Make It:
01 - Rinse quinoa or brown rice thoroughly under cold running water. Combine grains with water or vegetable broth and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover tightly and cook until grains are tender and liquid is absorbed — approximately 15 minutes for quinoa or 35 minutes for brown rice. Fluff with a fork, cover, and keep warm.
02 - Place chickpeas, chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, baking powder, flour, salt, and black pepper into the bowl of a food processor. Pulse in short bursts until the mixture reaches a coarse, well-combined texture — avoid over-processing into a smooth paste. Scoop approximately 2 tablespoons of mixture per portion and shape into small balls or patties using your hands.
03 - Heat olive oil in a large skillet over medium heat until shimmering. Carefully place falafel patties in the pan without overcrowding. Cook for 3 to 4 minutes per side until deeply golden brown and crisp on the exterior. Transfer to a plate lined with paper towels to drain excess oil.
04 - Combine tahini, fresh lemon juice, extra virgin olive oil, water, and minced garlic in a small mixing bowl. Whisk vigorously until the dressing is smooth and creamy. Season with salt and pepper to taste. Add additional water, one teaspoon at a time, to reach your preferred drizzling consistency.
05 - Divide the cooked grains evenly among four serving bowls. Layer mixed greens alongside halved cherry tomatoes, diced cucumber, shredded carrot, sliced red onion, and pickled turnips or radishes if desired. Arrange 3 to 4 falafel pieces on top of each bowl.
06 - Drizzle the prepared tahini dressing generously over each assembled bowl. Serve immediately while the falafel remains warm and crisp.
# Expert Advice:
01 -
- The falafel gets a shatteringly crisp crust in a pan without deep frying, which means less mess and no heavy oil smell lingering for days.
- Everything components can be prepped ahead, so weeknight assembly feels almost effortless.
- The tahini dressing pulls every element together with a tangy richness that even devoted meat eaters find satisfying.
02 -
- If the falafel mixture feels too wet to hold its shape, refrigerate it for fifteen minutes and it will firm up beautifully.
- Overprocessing the chickpea mixture into a smooth paste will give you dense, heavy falafel instead of the light, craggy interior you want.
03 -
- Press a test patty first and fry it to check seasoning before shaping the entire batch.
- A squeeze of lemon over the assembled bowl right before eating brightens every single element.