Picture this: a vibrant bowl filled with fluffy quinoa, crisp greens, creamy hummus, and perfectly spiced falafel—all coming together to create a party of flavors and textures that will leave your taste buds dancing with joy. With a few simple ingredients and a sprinkle of creativity, you can recreate this mouthwatering dish at home.
The beauty of homemade falafel bowls lies in their simplicity and versatility. You don’t need to be a culinary mastermind to whip up a bowl that’s bursting with flavor. All you need to do is soak your chick peas over night!
First things first, let’s talk falafel. These crispy, golden-brown bites of heaven are the star of the show. Traditionally made from chickpeas, herbs, and spices, falafel is not only delicious but also packed with plant-based protein and fiber. While you could opt for store-bought falafel, there’s something special about making them from scratch. Plus, it’s easier than you might think!
Once you’ve got your falafel sorted, it’s time to assemble your bowl. Start with a base of fluffy, fragrant rice or quinoa. Then, pile on the veggies! Think crisp lettuce, juicy tomatoes, crunchy cucumbers, and tangy pickled onions. Don’t forget to add a dollop of creamy hummus for an extra layer of flavor and texture.
Now, here comes the fun part – toppings! This is where you can let your creativity shine. Sprinkle on some crumbled feta cheese for a salty kick, drizzle on a zesty tahini sauce for added creaminess, or toss on a handful of chopped herbs for a burst of freshness. The possibilities are endless!
Once you’ve loaded up your bowl with all your favorite fixings, it’s time to dig in and enjoy. Each bite is a symphony of flavors and textures – crunchy, creamy, tangy, and savory all at once. And the best part? You can customize your bowl to suit your taste preferences and dietary needs. Vegan? Skip the feta cheese. Gluten-free? Opt for quinoa instead of rice. The choice is yours!
Not only is this homemade falafel bowl incredibly delicious, but it’s also nutritious and satisfying. With plenty of protein, fiber, and healthy fats, it’s a meal that will keep you feeling full and energized for hours. Plus, it’s a great way to sneak in some extra servings of veggies!
TIPS & TRICKS
I used cava spicy red pepper hummus for this recipe, you can find it at Whole Foods.
I have a great homemade recipe for the Harissa vinaigrette if you want to use it as marinate for chicken or just to add as a dressing into the bowl!
I love to add some veggies into my bowl for a complete fiber and protein filled meal, my roasted veggies that are inspired by cava are perfect to incorporate into this recipe!
If you love tzatziki, definitely try out my pistachio tzatziki! It’s flavorful and has great texture. You can leave the pistachios out for a more simple version as well.
For the grains, I sometimes just add cooked quinoa but if you want a flavorful rice to incorporate into the bowl, make my yellow rice. You can sub for brown rice as well!
Soak the dried chickpeas; rinse them and then put them in a large bowl, cover with lots of cold water and soak for 12 hours, or overnight. Drain and rinse them, and then measure out 2 & 1/2 cups, you will have some leftover chickpeas.
In a food processor add the onion and garlic cloves, pulse a couple of time and then add the serrano as well.
Stop the machine, scrape down the side and add in the fresh parsley and cilantro. Firmly pack the herbs in the cups. Process the herbs until finely minced, stop and scrape down the bowl as necessary while pulsing the food processor.
Add the drained chickpeas to the food processor and pulse until they start to break down. Scrape down the sides, and process until the mixture is even and finely ground, but not pasty or liquidly. The mixture should hold together when you press it between your fingers.
Remove the mixture to a bowl andadd the salt, baking soda, flour, cumin, ground coriander, lemon zest and juice. Add the flour if your mixture seems excessively wet. Make sure it is well combined, but don’t compact the mixture.
Heat your oil in a deep pot. Scoop out 1&½ tbsp of the mixture and roll between your palms to form into round balls. Set aside on a plate until you have no more mixture left. Slowly add the falafel into the oil. Work in batches so you don’t crowd your pan. Fry the falafel for about 4 to 5 minutes, until they are a nice deep brown. Drain on paper towel and serve.
Assemble the bowl, with falafel, greens, roasted veggies and anything you like! Enjoy!
Cabbage Slaw
Mix everything in a bowl until it’s well combined, set it aside until ready to use.
Garlic Tahini Sauce
Into a blender, add all the ingredients and blend until it’s smooth.
Notes
FOR AIR FRYING: pre heat the airfryer at 400°F for 5-7 min. Place the falafel in the air fryer, make sure not to over crowd, spray them with cooking oil and air fry for 7-10 mins until golden brown. *pro tip, spray the air fryer basket as well with some cooking oil so the falafel does not stick.
FOR BAKING: Bake the falafels at 380F for 15-17 mins, flipping halfway through and spraying it with some cooking oil.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
