Save I was standing in my kitchen on a Tuesday afternoon, staring at a can of chickpeas and wondering why I'd bought so many. My neighbor had just dropped off a bundle of fresh herbs from her garden, and suddenly I was craving something bright and filling. I threw together what became this bowl, and by the time I drizzled that first spoonful of tahini sauce over crispy baked falafel, I knew I'd stumbled onto something I'd make again and again. It's become my go-to whenever I want something that feels like a hug and a celebration at the same time.
The first time I served this to friends, I was nervous because half of them claimed they didn't like quinoa. But after one forkful of crispy falafel mixed with tangy sauce and juicy tomatoes, they were quiet in that good way people get when food surprises them. One friend even asked if I'd teach her how to make it, which felt like the highest compliment. Now it's the dish I bring to potlucks when I want to feed everyone, no matter their diet.
Ingredients
- Chickpeas: The heart of the falafel, they need to be drained really well or your mixture will be too wet to hold its shape.
- Fresh parsley and cilantro: These give the falafel its bright green color and fresh flavor, don't skip them or use dried.
- Chickpea flour: This binds everything without gluten and keeps the falafel tender inside while crispy outside.
- Quinoa: Rinse it well under cold water to remove any bitter coating, it makes all the difference in taste.
- Tahini: Look for a smooth, pourable tahini, the thicker pasty kinds can be harder to whisk into a silky sauce.
- Garlic: Fresh minced garlic in both the falafel and sauce adds a punch that garlic powder just can't match.
- Lemon juice: Freshly squeezed is brighter and less harsh than bottled, and it wakes up every other flavor.
- Cumin and coriander: These warm spices are what make falafel taste like falafel, earthy and aromatic.
- Cherry tomatoes and cucumber: Their cool crunch and sweetness balance the richness of tahini and the heartiness of quinoa.
Instructions
- Get the oven ready:
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper so the falafel won't stick. This also makes cleanup a breeze.
- Blend the falafel base:
- Toss chickpeas, herbs, green onions, garlic, spices, lemon juice, and chickpea flour into your food processor and pulse until it's mostly smooth but still has a little texture. You want it to hold together when you squeeze a handful, not turn into hummus.
- Shape and prep for baking:
- With damp hands, roll the mixture into 12 balls or flatten them slightly into patties, then place them on your prepared sheet and brush each one lightly with olive oil. The oil helps them crisp up beautifully in the oven.
- Bake until golden:
- Slide the sheet into the oven and bake for 22 to 25 minutes, flipping them halfway through so both sides get evenly golden and crisp. You'll know they're done when they're firm to the touch and smell nutty and toasted.
- Cook the quinoa:
- While the falafel bakes, combine quinoa, water, and salt in a saucepan, bring it to a boil, then lower the heat, cover, and let it simmer for 15 minutes. After that, let it sit off the heat for 5 minutes, then fluff it with a fork so it's light and fluffy.
- Whisk together the sauce:
- In a small bowl, whisk tahini, minced garlic, lemon juice, salt, and a couple tablespoons of water until it's smooth and pourable. Add more water a little at a time if you want it thinner.
- Build your bowls:
- Divide the quinoa among four bowls, then top each with cucumber, tomatoes, green onion, and three falafel. Drizzle generously with tahini sauce and serve right away, maybe with extra lemon wedges or herbs if you're feeling fancy.
Save One evening I made this bowl after a long day and sat on my back porch with it as the sun went down. The combination of warm falafel, cool vegetables, and that tangy sauce felt like exactly what I needed. I realized then that some recipes aren't just about feeding yourself, they're about taking a moment to reset and remember that good food can shift your whole mood.
Making It Your Own
This bowl is endlessly adaptable depending on what's in your fridge or what you're craving. I've swapped the cucumbers for shredded carrots, added roasted red peppers, or tossed in a handful of baby spinach for extra greens. Sometimes I'll sprinkle toasted pumpkin seeds or slivered almonds on top for crunch, or add a few kalamata olives if I want something briny. You can even swap the quinoa for brown rice, couscous, or a pile of mixed greens if you want something lighter.
Storing and Reheating
I like to keep the components separate if I'm meal prepping, it keeps everything fresh and lets you build bowls throughout the week. The falafel stay crisp for up to three days in an airtight container in the fridge, and they reheat beautifully in a 350 degree oven for about 10 minutes. Quinoa lasts even longer, up to five days, and the tahini sauce thickens as it sits so just whisk in a little water before serving. I avoid dressing the vegetables until I'm ready to eat so they don't get soggy.
Serving Suggestions
While this bowl is a full meal on its own, sometimes I'll serve warm pita or flatbread on the side for scooping. A simple side of hummus or baba ganoush makes it feel like a feast, and if I'm feeding a crowd, I set out all the components and let everyone build their own bowls. It's fun, interactive, and everyone gets exactly what they want.
- Add a handful of fresh mint or dill for an herby twist.
- Drizzle a little hot sauce or harissa if you like heat.
- Finish with a squeeze of fresh lemon right before eating for extra brightness.
Save This bowl has become one of those recipes I return to again and again, whether I'm cooking for myself or a crowd. It's proof that simple ingredients, when treated with a little care, can turn into something truly special.
Kitchen Guide
- → Can I make the falafel ahead of time?
Yes, you can prepare the falafel mixture up to 24 hours in advance and store it refrigerated. Form and bake when ready to serve. Baked falafel also keeps well for 3 days in the refrigerator.
- → What can I substitute for chickpea flour?
All-purpose flour works perfectly as a binder. For gluten-free options, try oat flour or additional breadcrumbs. The flour helps the mixture hold together during baking.
- → How do I prevent falafel from falling apart?
Ensure the mixture isn't too wet by draining chickpeas thoroughly. Using damp hands when forming helps, and don't skip the flour. If mixture feels crumbly, add another tablespoon of flour or pulse less to retain some texture.
- → Can I fry the falafel instead of baking?
Absolutely. Heat 2 inches of oil to 350°F and fry for 3-4 minutes until golden. Drain on paper towels. Baking creates a lighter version with less oil, while frying yields extra crispiness.
- → Is this bowl freezer-friendly?
The baked falafel freezes exceptionally well for up to 3 months. Freeze separately from the quinoa and vegetables. Reheat in a 375°F oven for 10-12 minutes to restore crispiness before assembling bowls.
- → What other vegetables work in this bowl?
Shredded carrots, diced bell peppers, roasted eggplant, or sautéed kale all complement the flavors beautifully. Add fresh herbs like mint or dill for extra brightness.