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Homemade Falafel Bowl photo

Falafel Bowl

This Falafel Bowl is a vibrant, protein-packed meal bursting with Middle Eastern flavors and fresh ingredients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Falafel:
  • 1+ cup dried chickpeas (soaked overnight)
  • 1 medium onion (roughly chopped)
  • 4 cloves garlic (minced)
  • 0.8 oz fresh parsley (chopped)
  • 0.6 oz fresh cilantro (chopped)
  • 1+ tsp ground cumin seeds
  • 2 Tbsp sesame seeds
  • 1 tsp salt
  • 1/2 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

Equipment

  • Food processor
  • Large bowl
  • Baking sheet
  • Grill or grill pan
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Step 1: Prepare the Chickpeas - Soak the dried chickpeas in water overnight. This helps to soften them, making blending easier.
  2. Step 2: Make the Falafel Mixture - Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, sesame seeds, salt, black pepper, baking soda, and cold water. Blend until well combined but slightly chunky.
  3. Step 3: Form the Falafel Balls - Use your hands to form small balls or patties from the falafel mixture, about 1.5 inches in diameter. Place on a baking sheet lined with parchment paper.
  4. Step 4: Bake the Falafel - Preheat your oven to 400°F (200°C). Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
  5. Step 5: Prepare the Accompaniments - While the falafel bakes, prepare lentil tabbouleh, grilled eggplant, and rice pilaf. Grill eggplant slices brushed with olive oil until tender. Cook rice pilaf according to package instructions.
  6. Step 6: Assemble the Bowl - In a large bowl, layer rice pilaf, lentil tabbouleh, and grilled eggplant. Top with crispy falafel balls and drizzle with tahini Caesar dressing.

Notes

  • Store leftover falafel in an airtight container in the refrigerator for up to 4 days.
  • Keep bowl components separate until serving to avoid sogginess.
  • Freeze falafel balls before baking for a quick meal later.