Falafel Quinoa Salad Bowl (Printable)

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

# 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 lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil for brushing

→ 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 lemon juice
23 - 2 to 3 tablespoons water as needed
24 - 0.25 teaspoon salt

# How to make it:

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, pepper, lemon juice, and chickpea flour. Pulse until the mixture is mostly smooth but retains slight texture, scraping down sides as needed.
03 - Using damp hands, form the falafel mixture into 12 balls or patties. Arrange on the prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through, until golden and crisp on the exterior.
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 gradually to achieve desired consistency.
07 - Divide quinoa evenly among 4 bowls. Top each bowl with cucumber, cherry tomatoes, and green onions. Place 3 falafel pieces on each bowl and drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with fresh herbs or lemon wedges.

# Expert suggestions:

01 -
  • The falafel comes out incredibly crispy on the outside without deep frying, so you feel good about what you're eating while enjoying real crunch.
  • One bowl packs enough plant-based protein and whole grains to keep you satisfied for hours, perfect for lunch boxes or dinner prep.
  • It's naturally gluten-free and vegan-friendly with zero fussy substitutions needed.
02 -
  • If your falafel mixture feels too wet after pulsing, don't panic, just sprinkle in more chickpea flour a tablespoon at a time and pulse until it holds together when you squeeze it.
  • The tahini sauce will thicken as it sits, so make it slightly looser than you think you want it, because by the time you finish assembling bowls it'll be perfect.
03 -
  • Don't skip rinsing the quinoa because that coating can taste bitter, and it takes literally 30 seconds of cold water and a strainer to change everything.
  • Make the tahini sauce thinner than you think you want it because it thickens as it sits, and you can always add more sauce but you can't remove it once it's on the bowl.
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