Vegan Falafel Bowls - Bright Herbs, Warm Spices, And A Lemony Tahini Finish
Vegan falafel bowls with crispy herb falafel, fresh veggies, and lemony tahini sauce. Meal prep friendly, bright, and seriously satisfying.
Ingredients
- For the Falafel: 1 1/2 cups dried chickpeas, soaked overnight and drained (do not use canned)
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley leaves, lightly packed
- 1 cup fresh cilantro leaves, lightly packed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 to 1 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper
- 2–3 tablespoons chickpea flour or all-purpose flour, as needed
- Neutral oil for pan-frying (avocado, grapeseed, or canola)
- For the Lemony Tahini Sauce: 1/2 cup tahini
- 1 large lemon, juiced (about 3 tablespoons)
- 1 small garlic clove, grated
- 1/4 to 1/2 cup cold water, to thin
- 1/4 teaspoon kosher salt, more to taste
- Pinch of cumin (optional)
- For the Bowls: Cooked rice or quinoa (optional, for extra filling)
- Mixed greens or chopped romaine
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Pickled turnips or pickled red onions (optional)
- Fresh herbs (parsley, mint, or dill)
- Lemon wedges
- Warm pita (optional)
Instructions
- Soak the chickpeas: Cover dried chickpeas with plenty of water and soak overnight, 12–18 hours. Drain well before using.
- Make the falafel mixture: In a food processor, pulse soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until finely minced, like coarse sand. Don’t puree; you want texture.
- Bind and rest: Sprinkle in baking powder and 2 tablespoons flour. Pulse to combine. If the mix still feels loose, add another tablespoon flour. Chill 20–30 minutes to firm up.
- Shape: Scoop golf ball–sized portions and gently press into small patties or balls. If they crack, dampen hands and press again.
- Cook: Heat a thin layer of oil in a skillet over medium to medium-high heat. Pan-fry falafel 3–4 minutes per side until deep golden and crisp. Work in batches and avoid crowding. Transfer to a rack or paper towel to drain. Season with a pinch of salt.
- Make the tahini sauce: Whisk tahini, lemon juice, garlic, and salt. It will seize up at first. Add cold water, a little at a time, whisking until smooth and pourable. Adjust salt and lemon to taste. Add a pinch of cumin if you like.
- Prep the bowl: Layer greens and/or warm rice or quinoa. Add tomatoes, cucumber, red onion, and pickles if using. Top with falafel, drizzle with tahini sauce, and finish with fresh herbs and a squeeze of lemon. Serve with warm pita.