Falafel Quinoa Salad Bowl

This Falafel Quinoa Salad Bowl is a vibrant, wholesome meal featuring crisp baked falafel served atop a bed of fluffy quinoa. Paired with fresh cucumber, juicy cherry tomatoes, and sliced green onions, the dish is brought together with a creamy, zesty garlic tahini sauce for a perfect Middle Eastern-inspired experience.

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Whether you are looking for a healthy lunch or a hearty vegetarian dinner, this bowl offers a beautiful balance of textures and flavors. It's a great choice for meal prep as the components hold up well when stored separately.

Ingredients

• Baked Falafel: 1 1/2 cups cooked or canned chickpeas, 1/2 cup fresh parsley, 1/2 cup fresh cilantro, 2 green onions, 2 cloves garlic, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp lemon juice, 3 tbsp chickpea flour, 2 tbsp olive oil.
• Quinoa: 1 cup quinoa, 2 cups water, 1/4 tsp salt.
• Salad: 1 cup diced cucumber, 1 cup halved cherry tomatoes, 2 sliced green onions.
• Garlic Tahini Sauce: 1/3 cup tahini, 1 clove garlic, 2 tbsp lemon juice, 2–3 tbsp water, 1/4 tsp salt.

Instructions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Combine the falafel ingredients (except the oil) in a food processor and pulse until mostly smooth but still slightly coarse.

Step 3

Form the mixture into 12 balls or patties with damp hands, place them on the baking sheet, and brush lightly with olive oil.

Step 4

Bake for 22–25 minutes, flipping halfway through, until they are golden and crisp.

Step 5

While baking, cook the quinoa by simmering it in water and salt for 15 minutes, then fluff with a fork after letting it stand.

Step 6

Whisk the tahini, garlic, lemon juice, salt, and water together until smooth to create the sauce.

Step 7

Assemble the bowls by dividing the quinoa and topping it with cucumber, tomatoes, green onion, and 3 falafel per serving.

Step 8

Drizzle with the garlic tahini sauce and serve immediately.

Zusatztipps für die Zubereitung

Using damp hands while forming the falafel balls is essential to keep the mixture from sticking. If you have leftovers, the falafel can be refrigerated for up to 3 days and is best reheated in the oven to restore its crispness.

Varianten und Anpassungen

For an extra layer of texture, consider adding toasted pumpkin seeds or slivered almonds. You can ensure the dish is vegan by checking that your tahini and all other condiments are plant-based.

Serviervorschläge

Serve this bowl with a side of warm pita bread for a more substantial meal. You can also garnish the final dish with extra fresh herbs or fresh lemon wedges for a bright, citrusy finish.

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Enjoy this fresh and flavorful Falafel Quinoa Salad Bowl—a colorful dish that is as nourishing as it is delicious!

Frequently Asked Recipe Questions

→ Can I make the falafel ahead of time?

Yes, prepare and shape the falafel mixture up to 24 hours in advance. Store covered in the refrigerator until ready to bake. Leftover baked falafel keeps well for 3 days.

→ What can I substitute for tahini?

Try Greek yogurt for a creamier sauce, or use sunflower seed butter for a nutty tahini alternative. Both work well with the garlic and lemon flavors.

→ Is this bowl freezer-friendly?

The baked falafel freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat at 375°F for 10 minutes to restore crispness.

→ How do I prevent falafel from falling apart?

Ensure the mixture isn't too wet by draining chickpeas thoroughly. Chill the shaped balls for 15 minutes before baking to help them hold their shape.

→ Can I pan-fry instead of bake?

Absolutely. Heat oil in a skillet over medium heat and cook falafel for 3-4 minutes per side until golden brown and crispy throughout.