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Falafel Bowl

This Falafel Bowl is a vibrant, flavor-packed meal! Homemade falafel paired with fresh toppings makes for a nourishing and delicious experience.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Falafel:

  • 1 cup dried chickpeas soaked overnight
  • 1 medium onion
  • 4 cloves garlic
  • 0.8 oz fresh parsley
  • 0.6 oz fresh cilantro
  • 1 tsp ground cumin seeds
  • 2 Tbsp sesame seeds
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp baking soda
  • 1/2 cup cold water

For the Accompaniments:

  • 2 servings lentil tabbouleh
  • 2 servings Mediterranean grilled eggplant
  • 2 servings Mediterranean rice pilaf
  • 2 servings tahini Caesar dressing

Instructions

Instructions:

  • Step 1: Prepare the Chickpeas - Soak the dried chickpeas in plenty of water overnight. Drain and rinse before using.
  • Step 2: Blend the Falafel Mixture - In a food processor, combine soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, sesame seeds, salt, black pepper, and baking soda. Pulse until well combined but slightly chunky. Add cold water if too dry.
  • Step 3: Shape the Falafel - Form the mixture into small balls or patties, about the size of a golf ball. Place them on a parchment-lined baking sheet.
  • Step 4: Bake or Fry the Falafel - Preheat the oven to 375°F (190°C) and bake for 25-30 minutes, flipping halfway through until golden brown, or pan-fry until crispy.
  • Step 5: Prepare the Accompaniments - While the falafel is baking, prepare the lentil tabbouleh, grilled eggplant, and rice pilaf.
  • Step 6: Assemble Your Bowl - In a serving bowl, place Mediterranean rice pilaf as the base, top with baked falafel, lentil tabbouleh, grilled eggplant, and tahini Caesar dressing. Add extra herbs or veggies as desired.

Equipment

  • Food Processor
  • Mixing bowls
  • Measuring cups and spoons
  • Baking Sheet
  • Serving bowls

Notes

  • Leftovers can be stored in separate airtight containers in the fridge for up to 3 days.
  • Uncooked falafel balls can be frozen for up to 3 months.
  • To reheat, bake in the oven at 375°F (190°C) for 10-15 minutes.