Vegan Falafel Bowl

🥙 Vegan Falafel Bowl

Serves: 2–3 | Time: ~35 minutes

Ingredients

Falafel

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• ½ small onion, roughly chopped
• 2 garlic cloves
• ½ cup fresh parsley or cilantro
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp baking powder
• 2–3 tbsp flour or chickpea flour
• 1 tbsp olive oil

Bowl

• 2 cups cooked rice, quinoa, or couscous
• 1 cucumber, diced
• 1 tomato, diced
• 1 cup lettuce or mixed greens
• ½ cup shredded cabbage
• ¼ cup pickled onions or pickles
• Hummus, to taste

Tahini sauce

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 small garlic clove, grated
• 2–4 tbsp water
• Pinch of salt

Method

1. Make the falafel: Add chickpeas, onion, garlic, herbs, cumin, coriander, salt, pepper, baking powder, and flour to a food processor. Pulse until finely chopped but still slightly textured.
2. Shape into small balls or patties.
3. Cook: Pan-fry in a little olive oil over medium heat for about 3–4 minutes per side, until golden and crisp. You can also bake at 200°C / 400°F for 20–25 minutes, flipping halfway.
4. Make the sauce: Whisk tahini, lemon juice, garlic, and salt. Gradually add water until creamy and pourable.
5. Assemble: Add rice/quinoa to a bowl, then arrange greens, cucumber, tomato, cabbage, pickles, hummus, and warm falafel on top.
6. Drizzle generously with tahini sauce and finish with lemon juice and fresh herbs.