Crispy Falafel Grain Bowl (Printer-friendly)
Crispy falafel paired with hearty grains, fresh veggies, and creamy tahini dressing for a wholesome meal.
# What You Need:
→ Falafel
01 - 1½ cups cooked chickpeas (canned, drained and rinsed work well)
02 - ½ small onion, roughly chopped
03 - 2 cloves garlic
04 - ¼ cup fresh 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 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 cucumber, diced
18 - 2 cups mixed greens (arugula, spinach, or lettuce)
19 - 1 medium carrot, shredded
20 - ¼ 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 black pepper to taste
# How to Make It:
01 - Rinse quinoa or brown rice under cold running water. Combine the grains with water or vegetable broth and salt in a saucepan. Bring to a rolling boil, then reduce heat 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 and set aside.
02 - Place chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper into a food processor. Pulse in short bursts until the mixture is coarsely combined and holds together when pressed, but avoid over-processing into a smooth paste. Shape the mixture into small balls or patties, using roughly 2 tablespoons of mixture per piece.
03 - Heat olive oil in a large skillet over medium heat. Carefully arrange falafel in the pan without crowding. 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 - In a small mixing bowl, combine tahini, lemon juice, olive oil, water, and minced garlic. Whisk vigorously until smooth and creamy. Season with salt and pepper to taste. Add additional water in small increments if a thinner, more pourable consistency is desired.
05 - Divide the cooked grains evenly among four bowls. Layer each with mixed greens, halved cherry tomatoes, diced cucumber, shredded carrot, sliced red onion, and pickled turnips or radishes if using. Arrange the crispy falafel on top of each bowl.
06 - Drizzle the tahini dressing generously over each assembled bowl. Serve immediately while the falafel is still warm and crisp.
# Expert Tips:
01 -
- The falafel comes out crispy on the outside and tender inside without any deep frying, which means less mess and less guilt.
- Everything components can be prepped ahead, making weeknight assembly almost effortless.
- The tahini dressing ties every single element together with a creamy, garlicky punch that you will want to put on everything.
02 -
- Overprocessing the falafel mixture into a smooth paste will make them dense and heavy instead of light and craggy, so pulse carefully and stop while you can still see texture.
- If the mixture feels too wet to hold its shape, add another tablespoon of flour and let it rest in the fridge for 10 minutes before shaping.
- The falafel crispiest right out of the pan, so if you are serving guests, fry them last and have everything else ready on the table.
03 -
- Let the falafel mixture rest in the fridge for 15 minutes before shaping, because cold mixture holds together better and fries up crispier.
- Taste the tahini dressing on a piece of cucumber before serving and adjust salt and lemon juice until it makes you close your eyes.