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Crispy Falafel Bowl Recipe Easy Homemade with Creamy Tahini Sauce

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A flavorful and crispy falafel bowl served with a creamy tahini sauce, perfect for a wholesome and satisfying meal. This recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (not canned; soaking overnight is a must)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 3–4 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • Vegetable oil for frying (sunflower or canola preferred)
  • ½ cup tahini paste
  • ¼ cup fresh lemon juice
  • 1–2 cloves garlic, minced (to taste)
  • ½ teaspoon salt (for tahini sauce)
  • ¼ cup cold water (for tahini sauce, adjust for consistency)
  • Optional: pinch of smoked paprika or ground cumin (for tahini sauce)
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup pickled red onions
  • Fresh greens like spinach or arugula
  • Optional: crumbled feta or olives for topping

Instructions

  1. Soak the chickpeas in plenty of cold water overnight or at least 12 hours until they swell to about double their size.
  2. Drain and rinse the soaked chickpeas well under cold water and set aside to dry slightly.
  3. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), salt, and baking powder. Pulse until coarse but combined, aiming for a slightly grainy texture.
  4. Transfer mixture to a bowl and stir in 3 tablespoons of flour. Add more flour if mixture is too wet, but avoid over-flouring.
  5. Cover and refrigerate the falafel mixture for 30-45 minutes to firm up.
  6. Whisk together tahini paste, lemon juice, garlic, salt, and cold water gradually until smooth and creamy. Adjust seasoning to taste.
  7. Heat vegetable oil in a deep skillet to about 2 inches deep over medium-high heat until it reaches 350°F (175°C).
  8. Form falafel mixture into 1 ¼-inch balls or small patties using wet hands or a small scoop.
  9. Fry falafel in batches without overcrowding the pan for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
  10. Assemble bowls by dividing cooked quinoa or brown rice, topping with fresh greens, cherry tomatoes, cucumber, pickled onions, and falafel.
  11. Drizzle generously with tahini sauce and garnish with optional feta or olives.

Notes

Soaking dried chickpeas overnight is essential for texture. Maintain oil temperature at 350°F to ensure even frying. Chilling the falafel mixture helps achieve crispiness. Tahini sauce thickens in the fridge but can be loosened with water or lemon juice. Leftover falafel can be reheated in the oven to restore crispiness. Baking falafel is a lighter alternative but less crispy.

Nutrition

Keywords: falafel, crispy falafel, tahini sauce, homemade falafel, vegetarian, vegan, gluten-free, healthy bowl, chickpeas, easy recipe

Find it online: https://prismtaste.com/crispy-falafel-bowl-recipe-easy-homemade-with-creamy-tahini-sauce/