Crispy Falafel Grain Bowl (Printable)
Crispy falafel with hearty grains, fresh veggies, and creamy tahini dressing in a nourishing bowl.
# What You'll Need:
→ Falafel
01 - 1 1/2 cups cooked chickpeas, drained and rinsed
02 - 1/2 small onion, roughly chopped
03 - 2 cloves garlic
04 - 1/4 cup fresh parsley leaves
05 - 1/4 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon baking powder
09 - 1/4 cup all-purpose flour (substitute chickpea flour for gluten-free)
10 - 1/2 teaspoon kosher 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 medium cucumber, diced
18 - 2 cups mixed greens (arugula, spinach, or lettuce)
19 - 1 medium carrot, shredded
20 - 1/4 medium red onion, thinly sliced
21 - 1/4 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 - Salt and black pepper to taste
# How To Make:
01 - Rinse quinoa or brown rice under cold running water. In a saucepan, combine the grains with water or vegetable broth and salt. Bring to a rolling boil, then reduce the heat to a gentle simmer. Cover tightly and cook until the grains are tender and the liquid is fully absorbed—approximately 15 minutes for quinoa or 35 minutes for brown rice. Remove from heat, fluff with a fork, and set aside.
02 - In the bowl of a food processor, combine the drained chickpeas, chopped onion, garlic cloves, fresh parsley, fresh cilantro, ground cumin, ground coriander, baking powder, flour, salt, and black pepper. Pulse in short bursts until the mixture is coarsely combined and holds together when pressed, but is not a smooth paste. Scoop approximately 2 tablespoons of the mixture at a time and shape into small balls or patties.
03 - Heat olive oil in a large skillet over medium heat. Carefully place the falafel patties in the pan, working in batches if necessary to avoid overcrowding. Cook for 3 to 4 minutes on the first side until a deep golden-brown crust forms, then flip and cook another 3 to 4 minutes on the opposite side. Transfer the finished falafel to a plate lined with paper towels to drain excess oil.
04 - In a small mixing bowl, whisk together the tahini, fresh lemon juice, extra-virgin olive oil, water, and minced garlic until smooth and creamy. Season with salt and pepper to taste. If the dressing is too thick, add additional water one teaspoon at a time until the desired consistency is reached.
05 - Divide the cooked grains evenly among four serving bowls. Arrange a generous handful of mixed greens alongside the grains in each bowl. Top with halved cherry tomatoes, diced cucumber, shredded carrot, sliced red onion, and pickled turnips or radishes if using. Place the warm falafel on top of each assembled bowl.
06 - Drizzle the tahini dressing generously over each bowl. Serve immediately while the falafel is still warm and crisp.
# Expert Tips:
01 -
- The tahini dressing alone is worth making this recipe, and it doubles as a dip for anything leftover in your fridge.
- Falafel from scratch tastes nothing like the dry frozen kind, and you will never go back once you try.
- Everything cooks in under an hour and the components store beautifully for weekday lunches.
02 -
- Do not overprocess the falafel mixture or you will end up with dense, heavy patties that never crisp properly.
- If the falafel falls apart in the pan, pop the shaped balls in the fridge for fifteen minutes before frying to firm them up.
- Tahini dressing thickens as it sits, so always make a little extra and thin it with water right before serving.
03 -
- Dry the chickpeas thoroughly with a clean towel before processing, because excess moisture is the enemy of crispy falafel.
- Double the dressing recipe and keep the extra in a jar in the fridge for emergency salads, grain bowls, and roasted vegetables all week long.