Falafel Buddha Bowl
A vibrant, protein-packed vegan bowl featuring crispy homemade falafel, fresh vegetables, and a creamy lemon-tahini dressing.
Ingredients
- •1 can (15 oz) chickpeas, drained and rinsed
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh cilantro, chopped
- •1/2 small red onion, finely diced
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •3 tablespoons all-purpose flour
- •1/2 teaspoon baking powder
- •3 tablespoons olive oil for frying
- •2 cups cooked quinoa
- •1 cup cherry tomatoes, halved
- •1 large cucumber, diced
- •1/2 cup shredded carrots
- •1/4 cup tahini paste
- •2 tablespoons fresh lemon juice
- •1 tablespoon warm water
- •Salt and black pepper to taste
Instructions
- 1
In a food processor, pulse the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, flour, baking powder, salt, and pepper until a coarse, moldable paste forms.
- 2
Shape the mixture into 12 small patties or balls using your hands.
- 3
Heat olive oil in a large non-stick skillet over medium heat and cook the falafel for 3-4 minutes per side until golden brown and crispy.
- 4
In a small bowl, whisk together the tahini, lemon juice, and warm water until smooth to create the dressing; add a splash more water if it is too thick.
- 5
Divide the cooked quinoa into four bowls and top each with the crispy falafel, cherry tomatoes, cucumber, and shredded carrots.
- 6
Drizzle the lemon-tahini dressing generously over each bowl before serving.
💡 Chef tips
- For a healthier version, you can bake the falafel at 400°F (200°C) for 20 minutes, flipping halfway through.
- If the falafel mixture feels too wet to hold its shape, add an extra tablespoon of flour.
- You can prep the falafel mixture and the dressing up to 24 hours in advance and store them in the refrigerator.
✅ How it should turn out
The finished bowl is a beautiful mosaic of colors with a satisfying crunch from the falafel, balanced by the fluffy quinoa and the bright, nutty tang of the tahini dressing.