Falafel Buddha Bowl
A vibrant, nutrient-packed 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, packed
- •1/4 cup red onion, chopped
- •2 cloves garlic, minced
- •1 tablespoon lemon juice
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •3 tablespoons all-purpose flour
- •1/2 teaspoon baking powder
- •2 cups cooked quinoa
- •2 cups baby spinach
- •1 cup cherry tomatoes, halved
- •1 cucumber, diced
- •1/4 cup tahini
- •2 tablespoons warm water
- •3 tablespoons olive oil for frying
Instructions
- 1
In a food processor, pulse the chickpeas, parsley, onion, garlic, lemon juice, cumin, and coriander until coarsely ground but not pureed.
- 2
Transfer the mixture to a bowl, stir in the flour and baking powder, and let it rest in the refrigerator for 15 minutes.
- 3
Shape the mixture into 12 small patties or balls.
- 4
Heat olive oil in a large skillet over medium heat and fry the falafel for 3-4 minutes per side until golden brown and crispy.
- 5
Whisk together the tahini, remaining lemon juice, and warm water until smooth to create the dressing.
- 6
Divide the cooked quinoa into four bowls and top with spinach, tomatoes, cucumber, and the warm falafel.
- 7
Drizzle the tahini dressing generously over each bowl before serving.
💡 Chef tips
- Use dry, soaked chickpeas instead of canned for a more authentic, crunchier texture.
- You can bake the falafel at 400°F (200°C) for 20 minutes if you prefer to avoid frying.
- Store the falafel and vegetables separately in the fridge for up to 3 days; reheat the falafel in an oven or air fryer to restore crispness.
✅ How it should turn out
The dish should feature a beautiful contrast of warm, crunchy, herb-filled falafel against cool, crisp greens, with a nutty, zesty aroma from the tahini dressing.