Falafel Quinoa Salad Bowl (Print Version)

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

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

→ Quinoa Base

14 - 1 cup quinoa, rinsed
15 - 2 cups water
16 - 0.25 teaspoon salt

→ Fresh Salad Components

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

# How-To Steps:

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 mixture achieves mostly smooth consistency with slight coarseness, scraping sides as needed.
03 - Using damp hands, form falafel mixture into 12 balls or patties. Place on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through cooking, until golden and crisp.
05 - In a medium saucepan, combine quinoa, water, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with fork.
06 - Whisk together tahini, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water gradually for thinner consistency if desired.
07 - Divide cooked quinoa among 4 bowls. Top each portion with cucumber, cherry tomatoes, green onion slices, and 3 baked falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with additional fresh herbs or lemon wedges.

# Expert Tips:

01 -
  • It's a complete meal: Protein, whole grains, and fresh vegetables all in one bowl, so you're never left hungry.
  • The falafel stays crispy: Baking instead of frying keeps your kitchen from smelling like a deep fryer for three days.
  • Everything comes together at once: With smart timing, the quinoa finishes exactly when the falafel comes out golden.
02 -
  • Wet hands are essential: I learned this the hard way when my first batch fell apart on the baking sheet because I tried to shape them with dry hands and the mixture just crumbled.
  • Flipping halfway is non-negotiable: The bottom will brown faster than the top, so don't forget to flip or you'll end up with burnt bottoms and pale tops.
  • Tahini can seize if you rush it: Add water slowly and whisk continuously or you'll end up with a clumpy mess instead of a smooth sauce.
03 -
  • Toast your cumin and coriander in a dry pan for 30 seconds before adding: This wakes up the spices and deepens their flavor in ways that change everything.
  • A squeeze of pomegranate molasses in the tahini sauce brings an unexpected brightness: Not traditional, but it's become my secret weapon when I want to show off.
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