Description
A delicious Mediterranean Falafel Bowl featuring crispy falafel served over a bed of quinoa and fresh vegetables, drizzled with tahini sauce.
Ingredients
- 1 cup dried chickpeas (soaked overnight in water)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red cabbage, shredded
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but well combined.
- Form the mixture into small balls or patties, about 1-2 inches in diameter.
- Heat oil in a deep skillet over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red cabbage. Toss gently.
- In a small bowl, whisk together tahini, lemon juice, salt, and pepper. If the sauce is too thick, add a little water to reach desired consistency.
- To assemble, place a generous scoop of the quinoa salad in a bowl, top with falafel, and drizzle with tahini sauce. Serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the falafel mixture.
- You can bake the falafel at 375°F for 25-30 minutes instead of frying for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg