Lebanese Falafel Bowls
Vibrant, healthy meal packed with authentic Middle Eastern flavors. Crispy falafel paired with fresh accompaniments.
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.