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Crispy Mediterranean Falafel Bowl Recipe with Creamy Tahini and Pickled Turnips

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A crispy falafel bowl with creamy tahini sauce and tangy pickled turnips, offering a flavorful and comforting Mediterranean meal that’s quick and easy to prepare.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (soaked overnight; canned chickpeas not recommended)
  • ½ cup fresh parsley, packed
  • ¼ cup fresh cilantro leaves (optional)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2–3 tablespoons all-purpose flour or chickpea flour for gluten-free
  • Vegetable oil for frying
  • ½ cup tahini
  • ¼ cup fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, finely minced
  • ¼ teaspoon salt
  • Water to thin tahini sauce (start with ¼ cup)
  • 2 medium turnips, peeled and thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • Optional: a few slices of beet for color
  • Cooked couscous, rice, or favorite grain
  • Fresh cucumber slices or chopped salad greens
  • Cherry tomatoes, halved
  • Crumbled feta cheese (optional)

Instructions

  1. Soak the chickpeas in cold water by at least 2 inches overnight or for at least 8 hours. Drain and rinse before use.
  2. Make the pickled turnips by boiling 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, and 1 tablespoon salt until dissolved. Place peeled and sliced turnips in a jar, pour hot brine over them, add optional beet slices, cool to room temperature, then refrigerate for at least 2 hours.
  3. Prepare the falafel mixture by pulsing soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt in a food processor until coarse and grainy. Transfer to a bowl, add baking powder and flour, and mix until the mixture holds together when pressed.
  4. Shape the falafel mixture into 1 ½ inch diameter balls using hands or a small scoop. Place on a tray, cover with a towel, and rest for 10 minutes.
  5. Heat about 2 inches of vegetable oil in a skillet to 350°F (175°C). Fry falafel balls in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  6. Make the tahini sauce by whisking tahini, lemon juice, minced garlic, and salt in a bowl. Add water gradually until creamy and pourable.
  7. Assemble the bowl with a base of warm couscous, rice, or quinoa. Add cucumber slices, cherry tomatoes, and salad greens. Top with falafel, drizzle tahini sauce, add pickled turnips, and sprinkle feta if desired.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Maintain oil temperature at 350°F (175°C) for crispy falafel. Rest falafel mixture before frying to help hold shape. For gluten-free, substitute all-purpose flour with chickpea or rice flour. Oven-baking is an option but less crispy. Store falafel, sauce, and pickled turnips separately for best freshness.

Nutrition

Keywords: falafel bowl, Mediterranean falafel, tahini sauce, pickled turnips, crispy falafel, vegan falafel, gluten-free falafel, easy falafel recipe

Find it online: https://prismtaste.com/crispy-mediterranean-falafel-bowl-recipe-with-creamy-tahini-and-pickled-turnips-easy-and-flavorful/