Description
Delicious falafel bowls packed with crispy falafel, quinoa, fresh veggies, and creamy tahini sauce.
Ingredients
Scale
- 1 can chickpeas (or 1 cup dried chickpeas, soaked overnight)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup all-purpose flour (or chickpea flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Vegetable oil for frying (or cooking spray for baking)
- Quinoa or rice for serving
- Fresh vegetables (cucumbers, tomatoes, etc.) for topping
- Tahini sauce for drizzling
- Yogurt sauce for drizzling
Instructions
- If using dried chickpeas, soak them in water overnight. Canned chickpeas can be used directly.
- In a food processor, combine chickpeas, garlic, onion, parsley, cumin, coriander, and salt. Pulse until coarsely ground.
- Transfer the mixture to a bowl and stir in flour and baking powder.
- Form the mixture into small balls or patties, about the size of a golf ball.
- For frying, heat vegetable oil in a deep skillet and fry each falafel ball until golden brown. For baking, preheat the oven to 375°F (190°C) and bake until crispy.
- Serve the crispy falafel on a bed of quinoa or rice, topped with your favorite vegetables and sauces.
Notes
For best results, let the falafel mixture rest in the fridge for about 30 minutes before shaping. You can also freeze uncooked falafel for later use.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: falafel, Mediterranean, vegetarian, healthy bowls, quinoa, chickpeas