Looking for a recipe that combines bold Mediterranean flavors with simplicity? This falafel bowl with avocado and lemon tahini is the ultimate easy dish for anyone craving a vibrant and healthy meal.
Whether you’re a seasoned Mediterranean food lover or just starting your journey, this recipe will become your go-to for busy weeknights or meal prep sessions.
Why This Easy Recipe Is Perfect for You
This falafel bowl is all about balance and flavor. Crispy falafel balls are paired with creamy avocado, fresh cucumbers, and a tangy lemon tahini sauce for a satisfying bite every time.
Plus, it’s an easy recipe that doesn’t require hours in the kitchen. The quinoa base adds a hearty twist, making it perfect for lunch, dinner, or even a refreshing summer gathering.
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What sets this recipe apart is its versatility. You can customize it to suit your dietary needs without compromising on flavor. Keep reading to find out how you can tweak it to make it vegan, gluten-free, or even lower in calories.
How to Make It Easy & Accessible
- Meal Prep-Friendly: You can fry the falafel ahead of time and store it in the fridge for up to a week. The flavors hold up beautifully, so it’s just as delicious when reheated.
- Use Store-Bought Ingredients: For those extra busy days, store-bought falafel or tahini can save time without sacrificing the Mediterranean vibe.
- Pan-Frying Option: Want to cut down on oil? Form the falafel into patties and pan-fry them instead of deep-frying. This technique uses less oil while still achieving that crispy texture.
With minimal prep and simple steps, this recipe is ideal for beginners who want to explore Mediterranean food without any hassle.
Tips for Customizing Your Falafel Bowl
- Make It Gluten-Free: Swap out the all-purpose flour in the falafel mixture for gluten-free flour. Serve over cauliflower rice instead of quinoa for a low-carb option.
- Vegan Options: This recipe is already vegan-friendly, but you can further enhance it with additional plant-based toppings like roasted chickpeas or grilled eggplant slices.
- Add a Protein Boost: Incorporate some grilled chicken or shrimp if you want extra protein while still keeping the Mediterranean essence alive.
This easy recipe is incredibly flexible, making it a perfect addition to your weekly meal plan.
Pairings to Elevate Your Bowl
Elevate your falafel bowl by pairing it with sides that complement its Mediterranean flavors:
- Hummus and Pita Bread: For a classic touch, serve with fluffy pita bread and a dollop of creamy hummus.
- Greek Salad: Add a side of fresh Greek salad with feta cheese and olives for extra brightness.
- Sparkling Water with Lemon: A refreshing beverage to cleanse your palate and complete the meal.
These pairings transform your falafel bowl into a full Mediterranean-inspired feast.
A Recipe for Any Occasion
Whether you’re hosting a dinner party or prepping meals for the week, this falafel bowl with avocado and lemon tahini checks all the boxes. It’s healthy, easy to make, and packed with bold Mediterranean flavors that everyone will love.
The creamy tahini sauce ties everything together, creating a dish that feels indulgent but is entirely wholesome.
This recipe is a celebration of Mediterranean food made approachable and versatile. Try it today and experience a taste of the Mediterranean lifestyle, one bowl at a time.
Easy Falafel Bowl Recipe with Avocado & Lemon Tahini
Equipment
- food processor
- Heavy-bottomed saucepan
- Thermometer (for frying)
Ingredients
Falafel:
- 1 cup chopped carrots
- 1 14.5-ounce can chickpeas drained and rinsed
- ½ cup all-purpose flour
- ¼ cup raw sesame seeds
- 2 garlic cloves grated
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper to taste
- Vegetable oil for frying
Quinoa Salad:
- ½ cup fresh parsley chopped
- 2 tablespoons chopped fresh dill or mint plus more for garnish
- 1 jalapeño pepper seeded and chopped
- Seeds from 1 pomegranate
- Juice of 1 lemon
- Kosher salt to taste
- 2 cups cooked quinoa
- 1 avocado sliced
- 2 Persian cucumbers sliced
Lemon Tahini:
- ¼ cup salted tahini
- Juice of ½ lemon
- 1 1-inch piece of fresh ginger, peeled and grated
Instructions
- Prepare the Falafel Dough: Place the chopped carrots in a food processor and pulse until finely minced, which should take about a minute. Add the drained chickpeas, flour, sesame seeds, grated garlic, ground cumin, and a generous pinch of salt and pepper. Blend the mixture until it comes together into a cohesive dough, approximately 30 seconds to 1 minute. Scoop out small portions of the dough and shape them into teaspoon-sized balls using your hands.
- Cook the Falafel: Heat about 1 inch of vegetable oil in a heavy-bottomed saucepan over medium-high heat. Use a thermometer to ensure the oil reaches 375°F. Fry the falafel balls in batches, cooking them for 2 to 3 minutes until they turn golden brown and are cooked through. Once done, remove them with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Make the Quinoa Salad: In a large mixing bowl, combine the chopped parsley, fresh dill or mint, chopped jalapeño, pomegranate seeds, lemon juice, and a pinch of salt. Stir in the cooked quinoa, sliced avocado, and cucumbers, gently tossing everything together to evenly distribute the flavors.
- Prepare the Lemon Tahini Dressing: In a small bowl, whisk together the tahini, fresh lemon juice, and grated ginger. Gradually add water, a teaspoon at a time, until the dressing reaches your preferred consistency. It should be smooth and pourable.
- Assemble the Bowls: Divide the quinoa salad mixture among six serving bowls. Place 3 to 4 falafel balls on top of each bowl. Drizzle generously with the lemon tahini dressing and finish with an extra sprinkle of chopped dill or mint for garnish.
Notes
- For a lower-oil option, shape falafel into flatter patties and cook in a skillet with minimal oil, similar to pancakes.
- These bowls are meal-prep friendly and can be enjoyed warm or at room temperature.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.