Falafel Bowl Recipe
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!
How to Make the Best Falafel Bowl
These vibrant falafel bowls bring the best of Mediterranean cuisine right to your table. Featuring crispy, herb-packed falafels nestled atop a bed of fluffy grains and fresh vegetables, this dish is as nourishing as it is delicious. The homemade falafels are baked (not fried!) for a lighter take on the classic, while still delivering that satisfying crunch on the outside and tender, flavorful interior.
What makes this bowl truly special is its versatility. Choose your favorite grain—whether it’s quinoa for extra protein, fragrant basmati rice, or hearty farro—and pile on the fresh vegetables. The creamy tahini dressing ties everything together with its nutty, slightly tangy flavor. Don’t skip the pickled elements; a few pickled onions or turnips add a bright, acidic contrast that elevates the entire dish.
The best part? These falafels can be prepped ahead of time, making this an excellent option for meal prep. Bake a batch on Sunday, store them in the refrigerator, and you’ll have quick, healthy lunches ready for the whole week. Whether you’re following a vegan or gluten-free diet or simply looking for a satisfying meatless meal, this falafel bowl delivers big on flavor and nutrition.
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!
Ingredients
Falafel
Bowl
Optional Additions
Instructions
Prepare the Chickpeas
- Place dry chickpeas in a big bowl and cover with 4-5 inches of water. Let soak on the counter for 10-24 hours.
- Drain the chickpeas and pat them dry well. You can dry them further on a sheet pan in the preheating oven.
Make the Falafel
- Preheat the oven to 375°F.
- Place the cilantro, onion, jalapeño, and garlic in a food processor and pulse repeatedly until uniformly chopped.
- Add the drained chickpeas, oil, cumin, coriander, salt, and baking soda. Blend until well combined but not smooth—leaving a little texture is good. Scrape down sides if necessary and mix again to evenly distribute the spices.
- Grease a parchment-lined baking sheet with spray olive oil. Form falafels into ping-pong or golf ball-sized balls using wet hands if sticky.
- Place on the greased parchment and flatten slightly so they are about 1-1½ inches thick. Spray or brush the tops with olive oil.
- Bake for 15 minutes, then carefully flip using a metal spatula. Continue baking for another 12-15 minutes until golden and slightly crispy.
Assemble the Bowls
- While the falafels are baking, prepare your grain and tahini sauce, and prep your vegetables.
- Start with a base of quinoa or your chosen grain, then build upward with greens, vegetables, and falafels.
- Drizzle with tahini sauce. Add pickled vegetables and microgreens or herbs on top.
- Finish with a drizzle of olive oil, lemon juice, and hot sauce if desired.
Notes
- Use dry chickpeas soaked for 8-12 hours. Do NOT use canned chickpeas—they contain too much moisture and will result in mushy falafels.
- For pan-seared falafels, form into flattened disks 2-3 inches wide by 1½ inches thick. Sear each side in a well-oiled cast iron or non-stick skillet over medium heat until deeply golden.
- If packing to take with you, keep the sauces separate to maintain freshness.
- Add the entire jalapeño if you want a little extra kick.
