Falafel Bowl

There’s something undeniably satisfying about a hearty falafel bowl. Imagine vibrant colors, fragrant spices, and a harmonious blend of textures that come together to create a meal that’s both nourishing and delightful. Each bite offers a perfect crunch from crispy baked falafel, a hint of tang from pickled cucumbers, and a creamy dollop of hummus that ties it all together. It’s a dish that encapsulates the warmth and fellowship of Mediterranean cuisine, offering an aromatic escape right in your kitchen.

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I first stumbled upon the magical world of falafel bowls during a summer trip to a bustling market in a quaint Mediterranean village. The enticing scents wafting from food stalls drew me in, and after a few bites, my taste buds were forever changed. This recipe embodies that same experience. It’s an easy, budget-friendly option that can impress at dinner parties or simply satisfy a weekday craving. Packed with fresh ingredients and bursting with flavor, I can’t wait for you to try your hand at this fantastic meal!

How to Make Falafel Bowl

Make the Pickled Cucumbers and Onions: Begin by making pickled cucumbers and onions, which will take about 30 minutes. Simply mix sliced cucumbers and onions with vinegar, sugar, and salt in a bowl. This step can also be done in advance. Alternatively, you can skip this step and use fresh sliced cucumbers and red onion for a refreshing crunch.

Make the Baked Falafel: Preheat your oven to 425°F. Drain and rinse the 15-ounce can of chickpeas, then dab them dry with a paper towel to remove excess moisture. In a food processor, place ½ cup old-fashioned rolled oats and process for about 30 seconds until they reach a flour-like texture, then pour this into a separate bowl and set aside. If you’re using oat flour, you can skip this step.

Process Ingredients: Next, chop ¼ cup red onion and peel 3 garlic cloves. Add them to the food processor along with ½ cup cilantro leaves and tender stems. Pulse these ingredients until finely minced, stopping once to scrape down the sides. Then, add the chickpeas to the mixture along with 2 tablespoons tahini, 1 tablespoon olive oil, 2 teaspoons cumin, 1 teaspoon coriander, ½ teaspoon baking powder, ¾ teaspoon kosher salt, and fresh ground black pepper. Process until combined, making sure to scrape down the bowl again. Now, fold in the oats and pulse until a uniform dough forms; it should have a little texture.

Shape the Falafel: Line a baking sheet with parchment paper. Using your hands, roll the dough into 16 balls (about 1 ½ tablespoons each), then flatten them gently into discs. If you have a size 40 cookie scoop, it’s perfect for this! Place the discs onto the baking sheet and brush the tops lightly with olive oil. Bake for 15 minutes until they’re golden brown, then flip them over, brush the other side with more olive oil, and bake for an additional 10 minutes. Allow the falafel to cool for at least 5 minutes before serving. These can be refrigerated for up to a week or frozen for up to 3 months.

Assemble the Bowl: To put the falafel bowl together, add a generous handful of baby arugula and a dollop of hummus to a shallow bowl. Surround it with handfuls of sliced tomatoes, the pickled cucumber and onions, leftover fresh cucumber slices, olives, and feta cheese if you’re using it. Finally, add the baked falafel! Drizzle the entire assembly with a splash of olive oil and sprinkle with sumac if desired.

Storing & Reheating

To store your falafel bowl, keep any leftovers in an airtight container at room temperature for up to 2 hours, or refrigerate them for up to 3 days. Make sure to separate components to keep the falafel crispy. For freezing, use a freezer-safe container for up to 3 months. Reheat falafel in the oven at 350°F for about 10-15 minutes to rejuvenate their crispness. Note that the texture may change; refreshing them in the oven helps recapture some of that original crunch.

There’s so much to appreciate in this falafel bowl, from its vibrant colors to the depth of flavors. This meal is an opportunity for creativity; feel free to substitute your favorite ingredients or adjust the spices to match your taste. It’s a dish that invites exploration and adaptation, making it a delightful addition to your weeknight dinners or meal prep routines. Enjoy every bite and remember to savor the time spent preparing your delicious creation!

Recipe FAQs

More Dinner Recipes

• Tahini Sauce
• Falafel Salad

Falafel Bowl

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• Author: Elise
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Middle Eastern

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Description

This Falafel Bowl is a delightful mix of baked falafel, fresh veggies, and creamy hummus. With easy prep and vibrant flavors, it’s the ideal healthy meal or quick dinner for any occasion.

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Ingredients

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• 1 recipe baked falafel (recipe below; or purchased falafel), plus leftover cilantro to garnish
• 1 handful pickled cucumber and onions, plus leftover sliced english cucumber
• 1 dollop hummus (purchased)
• 1 handful sliced or chopped tomatoes
• 1 handful olives
• 1 handful baby arugula
• feta (optional; or vegan feta)
• olive oil, to drizzle
• sumac (optional)
• 15-ounce can chickpeas
• 1/2 cup old fashioned rolled oats (or use 1/2 cup oat flour)
• 1/4 cup red onion, roughly chopped
• 3 garlic cloves, peeled
• 1/2 cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• fresh ground black pepper

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Instructions

• Prepare the pickled cucumbers and onions, letting them sit for 30 minutes or using fresh veggies as an alternative.
• Preheat your oven to 425°F. Drain and rinse the chickpeas, then pat them dry. In a food processor, blend the oats until they reach a flour-like consistency. Set aside.
• In the food processor, add chopped red onion, garlic, and cilantro, pulsing until finely minced. Add chickpeas, tahini, olive oil, cumin, coriander, baking powder, salt, and pepper, processing until blended. Incorporate the oats carefully until a textured dough forms.
• Shape the dough into 16 balls, flattening them into discs. Arrange on a parchment-lined baking sheet and brush with olive oil. Bake for 15 minutes until golden, flip, brush with more olive oil, and bake for another 10 minutes. Cool for at least 5 minutes before serving. Store leftovers in the fridge for up to a week or freeze for three months.
• To assemble the bowl, start with baby arugula and a dollop of hummus in a shallow bowl. Add sliced tomatoes, pickled cucumbers and onions, fresh cucumber, olives, and feta if desired. Top with falafel and finish with a drizzle of olive oil and a sprinkle of sumac if using.

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Notes

For extra flavor, let the pickles sit a bit longer than 30 minutes.
You can prepare the falafel in advance and store them in the fridge for easy meal prep.
Feel free to add other toppings like avocado or roasted vegetables.

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Nutrition

• Serving Size: 1 bowl
• Calories: 475
• Sugar: 6g
• Sodium: 650mg
• Fat: 23g
• Saturated Fat: 3g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 5mg

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