mediterranean falafel bowl

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!

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Falafel Bowl

The most viewed mediterranean falafel bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine