Falafel Quinoa Salad Bowl (Print View)

Crispy baked falafel with fluffy quinoa, fresh vegetables, and creamy garlic tahini sauce.

# Components:

→ Baked Falafel

01 - 1.5 cups cooked or canned chickpeas, drained and rinsed
02 - 0.5 cup fresh parsley leaves
03 - 0.5 cup fresh cilantro leaves
04 - 2 green onions, roughly chopped
05 - 2 cloves garlic, minced
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon ground coriander
08 - 0.25 teaspoon cayenne pepper
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 2 tablespoons fresh lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil

→ Quinoa

14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 0.25 teaspoon salt

→ Salad

17 - 1 cup diced cucumber
18 - 1 cup halved cherry tomatoes
19 - 2 green onions, thinly sliced

→ Garlic Tahini Sauce

20 - 0.33 cup tahini
21 - 1 clove garlic, minced
22 - 2 tablespoons fresh lemon juice
23 - 2 to 3 tablespoons water as needed
24 - 0.25 teaspoon salt

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne, salt, pepper, lemon juice, and chickpea flour. Pulse until mixture is mostly smooth with slight coarseness, scraping sides as needed.
03 - Using damp hands, form falafel mixture into 12 balls or patties. Place on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through, until golden and crisp.
05 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
06 - Whisk together tahini, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water for desired consistency.
07 - Divide cooked quinoa among 4 serving bowls. Top each with cucumber, cherry tomatoes, sliced green onions, and 3 falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with additional fresh herbs or lemon wedges.

# Expert Advice:

01 -
  • The falafel bakes while the quinoa simmers, so you're never standing over two pots at once.
  • That tahini sauce turns into liquid gold with just a whisk and some cold water.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
  • It's filling enough to satisfy without that heavy, drowsy feeling some grain bowls leave behind.
02 -
  • If your falafel mixture feels too wet to hold a shape, add another tablespoon of chickpea flour and pulse again.
  • Don't skip flipping the falafel halfway through baking or you'll end up with one crispy side and one soggy side.
  • Let the quinoa rest covered after cooking; it absorbs the last bit of steam and becomes perfectly tender instead of gummy.
03 -
  • Toast some pumpkin seeds in a dry skillet until they pop and smell nutty, then scatter them over the bowl for extra crunch.
  • If you want deeper flavor, add a pinch of smoked paprika to the falafel mixture before you pulse it.
  • Serve this with warm pita on the side and people will think you spent all day in the kitchen.
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