falafel bowls

Perfectly crispy Falafel salad bowls with brown rice and veggies. Served with creamy tahini sauce, these falafel bowls are great for a tasty vegan lunch or dinner! Tasty, filling and the kids love them too!

Falafel Bowls with Brown Rice and Tahini Sauce

400 grams/15.5 ounces can of chickpeas (drained rinsed and dried)

red onion (finely chopped)

tbsp freshly chopped flat-leaf parsley

tbsp freshly chopped coriander/cilantro

garlic

flour

tsp cumin

tsp coriander

tsp sea salt

The juice of one small lemon

tbsp sesame seeds ((optional)

560 g sweet potatoes (4 cups-US) (peeled and

olive oil

125 g brown rice (1 cup - US) (dry weight)

g cherry tomatoes (1 cup - US) (cut in halves

courgette/zucchini

yellow bell pepper/capsicum

tsp black pepper

tahini paste

water

lemon juice

Lemon wedges

coriander/cilantro leaves

Preheat the oven to 200 degrees C/392F.Place the sweet potatoes on a baking tray. Add 1/4 teaspoon of salt and black pepper then drizzle the 2 tablespoons of olive oil. Mix well so that all the sweet potato cubes are covered in oil.Roast in the oven until cooked, about 15 to 20 minutes.

Add the chickpeas along with the onion, garlic, flour, herbs, spices, lemon juices and salt. Blitz until you have a rough paste. Add 1 or 2 tablespoons of water and blitz again.Measure out one level tablespoon of the chickpea mixture. Shape into a ball between the palm of your hands. Dip the ball into the sesame seeds then place on a plate. Repeat until you have used up all the paste.Place the plate in the fridge to chill.When you are ready to cook them add 1 tablespoon of oil to a pan. Heat the oil over medium heat then add the falafel and cook until golden brown. Turn them often so they are cooked evenly.I cook these in two batches so as not to overcrowd the pan.Keep them warm in the oven until you are ready to serve.

Cook the rice.

To make the falafel bowls

Add the tahini to a medium mixing bowl. Stir in the lemon juice, garlic and salt.Slowly start whisking in the water. Add about 3 tablespoons at a time. Once you have the consistency you like stop adding water.The sauce I made was quite thick, if you prefer a thinner sauce add more water.

Make the tahini sauce

Divide the rice and sweet potatoes between four bowls. Add the raw veggies. Top with 4 falafel per bowl. Serve with a good dollop of the tahini sauce, lemon wedges and some coriander/cilantro leaves.

Assemble the falafel bowls

These Falafel Bowls are made with your choice of grain, lots of healthy veggies and drizzled with tahini sauce- the falafels can be prepped ahead for the busy workweek. Vegan and Gluten-free! USE dry chickpeas, soaked in water for 8-12 hours or overnight. DO NOT use canned chickpeas.

 Falafel Bowl

dry chickpeas

cilantro (stems ok) or sub-Italian parsley

garlic cloves

tablespoon Coriander

Cumin

tsp baking soda

tsp kosher salt (add

teaspoons olive oil

tomatoes

greens – baby arugula, baby spinach

cucumbers

Sauce: Tahini Dressing

Place dry chickpeas in a big bowl and cover with 4-5 inches of water and let soak on the counter 10 &#8211; 24 hours. Drain, and pat them dry well. (You can dry them further on a sheet pan, in the preheating oven.)

Place the cilantro, onion, jalapeño and garlic in a food processor and pulse repeatedly until uniformly chopped.  Add the drained garbanzo beans, oil, cumin, coriander, salt and sprinkle the baking soda. Blend again, until well combined, but not smooth&#8211; leaving a little texture is good here. Scrape down sides if necessary, mix again, to evenly distribute the spices,and baking soda. Add more salt if you like.

Bake

Grease the bottom of a parchment-lined baking sheet with spray olive oil, or brush with olive oil.  Form falafels into ping-pong or golfball-sized balls (a slight oval shape is nice).  If it feels sticky, use wet hands. Place on the greased parchment. Once all the balls are formed, using wet palms, flatten just a little, so they are about a 1 -1 ½ inches thick. Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip using a metal spatula. Continue baking for another 12-15 minutes until golden and slightly crispy. (Alternatively, you can pan sear: form into flattened disks, 2-3 inches wide, by 1 1/2 inches thick, pressing together, firmly with your palms, and place in a well-oiled skillet over medium heat. Cast iron or non-stick works best here. Sear each side until deeply golden, adding more oil as needed. Keep warm in the oven.)

While they are baking, make the Quinoa and Tahini Sauce and prep any veggies you like.

Assemble the bowls. I usually start with quinoa, then build upward with greens, veggies, falafels, sauces, pickled things and microgreens and herbs on the top. If packing to take away with you, perhaps keep sauces separate.

A drizzle of olive, lemon and hot sauce is nice too.

This was very good. I took your suggestion and dried the chick peas in the oven as it pre-heated. The mixture came out perfectly and the patties were easy to deal with. The pickled onions added another dimension and were a great addition. Next time I may try your green tahini sauce just to mix things up a bit. Fun!

This was so delicious I couldn't believe how healthy it is! My partner and I didn't have any leftovers! Next time I will double the amount of falafel for sure!

Top 2 falafel bowls recipes from across the web

The most viewed falafel bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Falafel Bowls with Brown Rice and T...

Falafel Bowl

Top 2 falafel bowls recipes from across the web

The most viewed falafel bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Falafel Bowls with Brown Rice and T...

Falafel Bowl

The most viewed falafel bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine