Falafel Bowl With Falafel That Won’t Fall Apart!
Experience the ultimate falafel bowl with falafel that stay perfectly intact! This recipe delivers a vibrant, satisfying meal featuring tender-crisp, flavorful falafel, fresh greens, zesty vegetables, creamy hummus, and a bright tahini dressing. It’s a customizable, healthy, and impressive dish perfect for meal prep or weeknight dinners.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Frying & Assembly
- Cuisine: Middle Eastern
- Diet: Vegetarian, Vegan (ensure no dairy in hummus/bread crumbs)
Ingredients
For the Falafel:
2 cups dried chickpeas, soaked overnight and drained (or 3 cans, approx. 15oz each, drained and rinsed)
1/2 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1 medium onion, roughly chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
1/4 cup plain breadcrumbs (or gluten-free breadcrumbs)
Vegetable oil, for frying
For the Bowl:
4 cups mixed greens or chopped romaine lettuce
1 cup cooked rice (e.g., basmati or quinoa)
1/2 cup hummus
1/4 cup chopped cucumber
1/4 cup chopped tomatoes
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh parsley or mint
Pickled vegetables (optional: pickled turnips, cucumbers, etc.)
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
2-4 tablespoons cold water, to thin
Salt to taste
Instructions
Prepare the Falafel Dough:
In a food processor, combine the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Pulse until the mixture is finely ground but not a paste. It should still have some texture.
Transfer the mixture to a bowl. Add the flour and breadcrumbs. Mix thoroughly until well combined. The mixture should hold together when pressed.
Cover the bowl and refrigerate for at least 30 minutes to firm up.
Shape and Fry the Falafel:
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Scoop out portions of the falafel mixture (about 2 tablespoons each) and shape them into balls or small patties. Ensure they are packed firmly.
Carefully fry the falafel in batches, without overcrowding the pot, for 4-6 minutes, or until golden brown and cooked through. They should be crisp on the outside and tender on the inside.
Remove the falafel with a slotted spoon and drain on paper towels.
Make the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, and minced garlic. Gradually whisk in cold water, one tablespoon at a time, until the dressing reaches a pourable consistency. Season with salt to taste.
Assemble the Bowls:
Divide the mixed greens or lettuce among serving bowls. Top with cooked rice.
Arrange the falafel, hummus, chopped cucumber, tomatoes, red onion, and any pickled vegetables on top of the greens and rice.
Crumble a few falafel balls over each bowl if desired for texture.
Drizzle generously with the tahini dressing and garnish with fresh parsley or mint.
Serve immediately.
Notes
For the best results, ensure your chickpeas are well-drained after processing. Do not over-process the mixture into a paste. Chilling the dough is crucial for the falafel to hold their shape. If you prefer baking, preheat oven to 400°F (200°C) and bake falafel on a lined baking sheet for 20-25 minutes, flipping halfway, until golden and firm. They will be less crisp than fried falafel.