Falafel Quinoa Salad Bowl (Printable)

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

# What You 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 lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil

→ Quinoa

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

→ Salad

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

# Steps:

01 - Preheat oven to 400 degrees Fahrenheit and 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 mostly smooth but still slightly coarse, scraping down 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, 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 a fork.
06 - Whisk together tahini, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water as needed for desired consistency.
07 - Divide cooked quinoa among 4 bowls. Top each with cucumber, cherry tomatoes, green onions, and 3 falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with fresh herbs or lemon wedges.

# Expert Advice:

01 -
  • The falafel stays crispy on the outside while staying tender inside, which honestly took me a few tries to nail down.
  • It comes together in under an hour and makes enough for leftovers, which is always a win on a busy week.
  • Quinoa and tahini sauce turn this into a complete protein bowl, so you actually feel satisfied afterward.
02 -
  • If your falafel mixture feels too wet, add a tablespoon more chickpea flour, because the texture of the mixture before baking really determines whether they'll be crispy or dense.
  • Don't skip the flip halfway through baking, as it's the difference between golden-crispy and pale-and-soft.
  • The tahini sauce will thicken slightly as it sits, so err on the side of thinner consistency when you're whisking it together.
03 -
  • Use damp hands when forming the falafel so the mixture doesn't stick, and work quickly so the mixture doesn't warm up and become harder to shape.
  • If you have a stand mixer with a paddle attachment, you can use that instead of a food processor for a slightly different texture that's equally delicious.
  • Taste the tahini sauce before assembling bowls and adjust the salt and lemon juice to your preference, because these flavors are very personal.
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