Easy Falafel Bowl Recipe with Avocado & Lemon Tahini
This easy falafel bowl recipe combines crispy falafel, fresh avocado, and a tangy lemon tahini dressing for a vibrant, Mediterranean-inspired meal. Perfect for a quick and nutritious lunch or dinner, it's ready in just 30 minutes and packed with fresh flavors and textures.
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.
Tried this recipe?Let us know how it was!