Falafel Quinoa Salad Bowl (Printer-Friendly)

Crispy baked falafel over fluffy quinoa with fresh vegetables and creamy garlic tahini drizzle.

# What You'll Need:

→ Baked Falafel

01 - 1.5 cups cooked or canned chickpeas, drained and rinsed
02 - 0.5 cup fresh parsley leaves
03 - 0.5 cup fresh cilantro leaves
04 - 2 green onions, roughly chopped
05 - 2 cloves garlic, minced
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon ground coriander
08 - 0.25 teaspoon cayenne pepper
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 2 tablespoons fresh lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil

→ Quinoa

14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 0.25 teaspoon salt

→ Salad

17 - 1 cup cucumber, diced
18 - 1 cup cherry tomatoes, halved
19 - 2 green onions, thinly sliced

→ Garlic Tahini Sauce

20 - 0.33 cup tahini
21 - 1 clove garlic, minced
22 - 2 tablespoons fresh lemon juice
23 - 2 to 3 tablespoons water
24 - 0.25 teaspoon salt

# Method:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne pepper, salt, black pepper, lemon juice, and chickpea flour. Pulse until mixture is mostly smooth but still slightly coarse, scraping down sides as needed.
03 - Using damp hands, form falafel mixture into 12 balls or patties. Place on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through, until golden and crisp.
05 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
06 - Whisk together tahini, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water as needed for desired consistency.
07 - Divide cooked quinoa among 4 bowls. Top each with diced cucumber, halved cherry tomatoes, sliced green onions, and 3 baked falafel. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with additional fresh herbs or lemon wedges.

# Expert Suggestions:

01 -
  • It feels like a restaurant meal but comes together in your own kitchen with ingredients you probably already have.
  • Baking the falafel means no splattering oil and a lot less cleanup, yet they still turn out golden and crispy.
  • The tahini sauce ties everything together with creamy, garlicky richness that makes each bite feel complete.
  • You can prep the components ahead and assemble bowls in minutes on busy weeknights.
02 -
  • Pat the chickpeas dry before blending or the mixture will be too wet and won't hold its shape when you try to form the balls.
  • Don't skip flipping the falafel halfway through baking, or one side will stay pale and soft instead of crisping up evenly.
  • Let the quinoa rest covered after cooking so it finishes steaming and becomes light and fluffy instead of dense or sticky.
03 -
  • Rinse your quinoa well before cooking to remove any bitterness that can cling to the grains.
  • If your tahini sauce seizes up and becomes thick, don't panic, just whisk in more water a teaspoon at a time until it loosens and becomes creamy again.
  • Taste the falafel mixture before shaping and adjust the salt or lemon juice, since it's much easier to fix the flavor now than after baking.
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