Introduction
Looking for a vibrant, healthy meal that’s packed with authentic Middle Eastern flavors? These Lebanese Falafel Bowls are exactly what you need. I’ve perfected this recipe to bring you restaurant-quality falafel that’s crispy on the outside, tender on the inside, and paired with fresh accompaniments that make every bite exciting. What I love most about these bowls is how they combine different textures and temperatures – warm, crispy falafel nestled against cool, crunchy vegetables and creamy tahini sauce. They’re completely plant-based, rich in protein, and can be prepped ahead for easy weekday meals.
Ingredients
For the Falafel:
- 2 cups dried chickpeas, soaked overnight (do not use canned)
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon baking soda
- Salt and pepper to taste
- Vegetable oil for frying
For the Bowl Assembly:
- 2 cups cooked quinoa or brown rice
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1 cup purple cabbage, shredded
- Mixed salad greens
- Pickled turnips (optional)
For the Tahini Sauce:
- 1/2 cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 1/4 cup water (more as needed)
- Salt to taste
Instructions
- Start by draining your soaked chickpeas thoroughly. Place them in a food processor with onion, garlic, herbs, and spices. Pulse until you achieve a coarse mixture that holds together when pressed – don’t over-process!
- Cover the mixture and refrigerate for at least 1 hour or up to overnight. This helps the flavors develop and makes the mixture easier to shape.
- When ready to cook, add baking soda to the mixture and form into small balls or patties.
- Heat oil to 350°F (175°C). Fry the falafel in batches until golden brown, about 3-4 minutes each.
- While the falafel cooks, whisk together all tahini sauce ingredients until smooth. Add water gradually to achieve desired consistency.
- Assemble your bowls: Start with a base of grains, arrange vegetables around the edges, place hot falafel in the center, and drizzle generously with tahini sauce.
Cook Time and Serving Size
Prep Time: 30 minutes (plus overnight soaking)
Cook Time: 20 minutes
Total Time: 50 minutes (active)
Servings: 4 bowls
Recipe Notes
- Never use canned chickpeas for falafel – they’re too wet and won’t hold together properly.
- The mixture should be green from the herbs – this is exactly what you want!
- If your falafel are falling apart while frying, try chilling the mixture longer or adding a tablespoon of chickpea flour.
- Make the falafel mixture up to 2 days in advance and store in the refrigerator.
- For a healthier version, you can bake the falafel at 375°F (190°C) for 25-30 minutes, flipping halfway through.
- The tahini sauce will thicken as it sits – thin it out with water as needed.
Lebanese Falafel Bowls
Ingredients
- 2 cups dried chickpeas soaked overnight (do not use canned)
- 1 medium onion roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon baking soda
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked quinoa or brown rice
- 2 cups cherry tomatoes halved
- 1 English cucumber diced
- 1 cup purple cabbage shredded
- Mixed salad greens
- Pickled turnips optional
- 1/2 cup tahini
- Juice of 1 lemon
- 1 garlic clove minced
- 1/4 cup water more as needed
- Salt to taste
Instructions
- Drain soaked chickpeas. Place in food processor with onion, garlic, herbs, and spices. Pulse until coarse.
- Cover and refrigerate for at least 1 hour.
- Add baking soda, form into balls or patties.
- Fry in 350°F (175°C) oil until golden brown (3-4 minutes).
- Whisk together tahini sauce ingredients.
- Assemble bowls: grains, vegetables, falafel, tahini sauce.