Crispy Vegan Falafel Bowl with Creamy Tahini Sauce
I absolutely love creating this falafel bowl because the contrast between the crispy exterior and tender interior of the falafel is simply delightful. The creamy tahini sauce drizzled over everything brings such a rich, nutty flavor that complements the fresh vegetables perfectly. Every bite offers a wonderful mix of textures and tastes that make this dish incredibly satisfying and comforting.
Ingredients
- ☐ chickpeas — 1 can (15 oz), drained and rinsed, divided
- ☐ fresh parsley — 1/2 cup, finely chopped
- ☐ fresh cilantro — 1/4 cup, finely chopped
- ☐ red onion — 1/4 cup, finely diced
- ☐ garlic — 2 cloves, minced
- ☐ ground cumin — 1 teaspoon
- ☐ ground coriander — 1 teaspoon
- ☐ baking soda — 1/2 teaspoon
- ☐ lemon juice — 2 tablespoons, freshly squeezed
- ☐ tahini — 1/4 cup
- ☐ olive oil — 2 tablespoons, divided
- ☐ lettuce — 2 cups, chopped
- ☐ cucumber — 1, diced
- ☐ tomato — 1, diced
- ☐ spinach — 2 cups, fresh
- ☐ whole wheat pita bread — 2 pieces, cut into triangles
Nutrition Facts
Per serving · 2 servings total
Instructions
Tap a step to mark it complete as you cook.
In a food processor, combine half of the drained chickpeas with parsley, cilantro, red onion, garlic, cumin, coriander, baking soda, lemon juice, and 1 tablespoon of olive oil. Pulse until finely chopped but still slightly textured.
Transfer the mixture to a bowl and stir in the remaining whole chickpeas. Season with salt and pepper to taste. Form into 8-10 small patties, about 1/2 inch thick.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, cook the falafel patties for 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
While the falafel cooks, prepare the tahini sauce by whisking together tahini, 3 tablespoons of water, lemon juice, minced garlic, and a pinch of salt until smooth and creamy. Add more water if needed to reach desired consistency.
Arrange the lettuce, cucumber, tomato, and spinach in bowls. Top with the crispy falafel patties and serve with triangles of toasted pita bread on the side.
Drizzle generously with the creamy tahini sauce just before serving. Garnish with extra chopped parsley if desired.
Enjoy immediately while the falafel is still warm and crispy for the best texture and flavor.
Recipe notes
For best results, ensure the chickpea mixture is not too wet when forming patties. If it's too sticky, add a tablespoon of flour or breadcrumbs to help bind. These falafel freeze well for up to 3 months - simply reheat in the oven at 375°F for 10-12 minutes to restore crispiness.
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