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Falaffel Bowls

Falafel Bowls

Rice bowls are topped with homemade baked falafels, a tomato cucumber salad, feta, and an incredible creamy tahini yogurt dressing. Balanced, healthy and great for meal prep!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Falafel
  • 15 ounce can chickpeas drained, rinsed, and patted dry
  • ⅓ cup red onion diced
  • ½ cup flat leaf parsley
  • ¼ cup cilantro
  • 1 teaspoon lemon zest
  • 1 tablespoon tahini
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • 1 teaspoon baking powder
  • 3 tablespoons flour
Tomato Cucumber Salad
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion diced
  • ⅓ cup kalamata olives chopped
  • 1 teaspoon olive oil
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh dill chopped
Tahini Yogurt Dressing
  • ½ cup plain non fat Greek yogurt
  • 1 tablespoon tahini
  • 1 ½ teaspoons olive oil
  • 1 lemon juiced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried dill
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon coriander

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and spray it with cooking oil.
  2. Place all the falafel ingredients in the bowl of a food processor, except the flour. Pulse until a crumbly dough forms. Add in the flour a tablespoon at a time pulsing the mixture after each addition. It should be dry enough that you can shape it into a disc with your hands.
  3. Scoop out 2 tablespoons of the mixture and form it into a disc. You should be able to get 12 falafels made from it. Place the falafels onto the baking sheet and spray the tops with more cooking oil or brush them with olive oil.
  4. Bake for 25-30 minutes, flipping them over halfway through the cooking time. You want them to be golden and the exterior should be crisp.
  5. While the falafels bake combine all the ingredients for the tomato cucumber salad in a bowl. Taste for seasoning.
  6. Add all the ingredients for the tahini yogurt dressing to a bowl or measuring glass and whisk them together. The dressing will be thick. To thin it out, whisk in 1-2 tablespoons of water or milk until your desired consistency is reached.
  7. To assemble the bowls, add ½ cup of rice to a bowl. Top it with 3 of the baked falafels, some of the tomato cucumber salad, crumbled feta, and drizzle the tahini yogurt dressing on top. Garnish with chopped parsley and dill, if desired.

Notes

  • Falafels can be kept in an airtight container in the refrigerator for 3 days. You can also freeze them for up to 3 months.
  • To reheat them I recommend putting them in a toaster oven so that they retain some of their crispness. You can also reheat them in the microwave if you’re short on time.
  • To make these falafels gluten-free, simply swap the all-purpose flour with an all-purpose gluten-free flour, oat flour, or chickpea flour.