Falafel Quinoa Salad Bowl

Discover the perfect harmony of textures and flavors with this vibrant Falafel Quinoa Salad Bowl. This wholesome dish brings together the satisfying crunch of oven-baked falafel and the light, nutty base of fluffy quinoa. Complemented by fresh cucumber, juicy cherry tomatoes, and a velvety garlic tahini sauce, it is a nutrient-dense meal that is as visually stunning as it is delicious.

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Whether you're looking for a refreshing weekday lunch or a filling dinner, this bowl is designed to keep you energized. Its Middle Eastern-inspired spices and fresh garden vegetables make every bite a celebration of clean, honest cooking.

Ingredients

• 1 1/2 cups (250 g) cooked or canned chickpeas, drained and rinsed
• 1/2 cup (15 g) fresh parsley leaves
• 1/2 cup (15 g) fresh cilantro leaves
• 2 green onions, roughly chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 3 tbsp chickpea flour (or all-purpose flour)
• 2 tbsp olive oil (for brushing)

• 1 cup (180 g) quinoa, rinsed
• 2 cups (480 ml) water
• 1/4 tsp salt

• 1 cup (120 g) cucumber, diced
• 1 cup (150 g) cherry tomatoes, halved
• 2 green onions, thinly sliced

• 1/3 cup (80 g) tahini
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2–3 tbsp water, as needed
• 1/4 tsp salt

Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Prepare the falafel: In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne (if using), salt, pepper, lemon juice, and chickpea flour. Pulse until the mixture is mostly smooth but still slightly coarse. Scrape down sides as needed.

Step 3

Using damp hands, form the falafel mixture into 12 balls or patties. Place them on the prepared baking sheet and brush lightly with olive oil.

Step 4

Bake for 22–25 minutes, flipping halfway, until golden and crisp.

Step 5

While falafel bakes, cook the quinoa: In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

Step 6

Prepare garlic tahini sauce: Whisk together tahini, garlic, lemon juice, salt, and 2 tbsp water until smooth. Add more water for a thinner consistency if desired.

Step 7

Assemble bowls: Divide quinoa among 4 bowls. Top each with cucumber, cherry tomatoes, green onion, and 3 falafel. Drizzle with garlic tahini sauce.

Step 8

Serve immediately, optionally garnished with extra herbs or lemon wedges.

Zusatztipps für die Zubereitung

When preparing the falafel mixture, be careful not to over-process it into a paste; a slightly coarse texture ensures the best bite. If the mixture feels too sticky, chilling it in the refrigerator for 30 minutes before shaping can make it easier to handle.

Varianten und Anpassungen

For a vegan version, ensure that your tahini and all other pantry staples are plant-certified. If you prefer a bit of heat, you can double the cayenne pepper or serve the bowl with a side of harissa. For those not following a gluten-free diet, all-purpose flour works perfectly as a binder for the falafel.

Serviervorschläge

Serve these vibrant bowls alongside warm pita bread for a truly heartier meal. You can also add a scoop of hummus or some Kalamata olives to enhance the Middle Eastern profile of the dish.

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This Falafel Quinoa Salad Bowl is a delightful way to enjoy a balanced, flavor-packed meal that is as healthy as it is satisfying. It is sure to become a staple in your rotation for both busy weeknights and relaxed weekend lunches.

Recipe FAQs

→ Can I make the falafel ahead of time?

Yes, you can prepare the falafel mixture and shape it into patties up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. Leftover cooked falafel keeps well for up to 3 days.

→ What can I substitute for chickpea flour?

All-purpose flour works well as a binder. For gluten-free options, try oat flour or additional finely ground chickpeas. Almond flour can also work, though it may alter the texture slightly.

→ How do I prevent the falafel from falling apart?

Ensure the mixture isn't too wet by pulsing just until combined. Damp hands help shape the patties without sticking. Letting the mixture rest for 15 minutes before shaping also helps bind the ingredients.

→ 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 brown. Drain on paper towels. Frying creates a crunchier exterior, while baking yields a lighter result.

→ Is this bowl freezer-friendly?

The falafel freezes beautifully for up to 3 months. Freeze baked patties on a sheet first, then transfer to a bag. Reheat in a 375°F oven for 10 minutes. Store quinoa and vegetables separately.

→ What other vegetables work well in this bowl?

Shredded carrots, diced bell peppers, radishes, or roasted eggplant complement the flavors beautifully. Fresh herbs like mint or dill add brightness, while pickled onions provide tangy contrast.