Mediterranean Falafel Bowl
A vibrant bowl featuring crispy chickpea falafel, fresh cucumber-tomato salad, creamy hummus, and tahini dressing over a bed of quinoa.
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Ingredients
- 1 1/2 cups Dried chickpeas, soaked overnight
- 1 cup Fresh parsley and cilantro mix
- 4 pieces Garlic cloves, minced
- 3 cups Cooked quinoa
- 1 large English cucumber, diced
- 1 pint Cherry tomatoes, halved
- 1/2 cup Tahini paste
- 3 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 3/4 cup Hummus
- 2 cups Vegetable oil for frying
- 1/4 cup Red onion, thinly sliced(optional)
Instructions
- 1
Pulse the soaked chickpeas, herbs, garlic, and cumin in a food processor until a coarse meal forms; do not over-process into a paste.
- 2
Form the chickpea mixture into 1-inch balls or patties and refrigerate for 30 minutes to help them hold their shape.
- 3
Heat the vegetable oil in a deep skillet to 350°F and fry the falafel balls until golden brown and crispy, about 3-4 minutes per side.
- 4
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.
- 5
Toss the diced cucumber and cherry tomatoes with a pinch of salt and a drizzle of olive oil to create a simple salad.
- 6
Divide the cooked quinoa into four bowls as the base layer.
- 7
Arrange 3-4 falafel pieces, a generous scoop of hummus, and the cucumber-tomato salad on top of the quinoa.
- 8
Drizzle the entire bowl with the prepared tahini dressing and garnish with red onions if desired.
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