Pin this The smell of cumin and fresh cilantro hit me before I even turned on the oven. I was chopping herbs on a quiet Sunday afternoon, trying to use up the parsley wilting in my crisper drawer, when I realized I had everything I needed for falafel. I'd always ordered it at restaurants, assuming homemade versions were too complicated, but that day I decided to try baking instead of frying. The kitchen filled with warmth and the scent of roasted chickpeas, and by the time I spooned quinoa into bowls and drizzled tahini over the top, I knew I'd stumbled onto something I'd make again and again.
I made this for a group of friends who swore they didn't like quinoa. I didn't announce what was in the bowls, just set them on the table with extra lemon wedges and a sprinkle of green onion. Halfway through dinner, someone looked up and asked what grain I'd used, surprised at how light and fluffy it was. By the end of the night, the serving dish was scraped clean, and I had three people asking for the recipe.
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Ingredients
- Cooked or canned chickpeas: The heart of the falafel, they blend into a hearty base that holds together beautifully when baked, especially if you pat them dry before pulsing.
- Fresh parsley and cilantro: These herbs bring bright, grassy flavor that makes falafel taste alive, not dusty or bland like dried versions.
- Green onions: They add a mild sharpness and a bit of moisture to the falafel mixture, plus they look beautiful sliced thin over the finished bowls.
- Garlic, cumin, coriander, and cayenne: This spice blend creates warmth and depth, with the cayenne offering just a whisper of heat you can dial up or down.
- Chickpea flour: It binds the falafel without gluten and keeps the texture tender, though all purpose flour works if that's what you have on hand.
- Quinoa: Fluffy, nutty, and naturally gluten free, it soaks up the tahini sauce and balances the richness of the falafel.
- Cucumber and cherry tomatoes: Cool, crisp, and juicy, they add freshness and color that make each bowl feel vibrant and complete.
- Tahini: The creamy backbone of the sauce, it turns nutty and smooth when whisked with lemon juice and a little water.
- Lemon juice: Brightens everything it touches, cutting through richness and tying the herbs, tahini, and vegetables together.
- Olive oil: A light brush before baking gives the falafel a golden, crisp exterior without the mess of frying.
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Instructions
- Preheat and Prep:
- Set your oven to 400 degrees F and line a baking sheet with parchment paper so the falafel won't stick. This step makes cleanup almost effortless.
- Blend the Falafel:
- Add chickpeas, parsley, cilantro, green onions, garlic, spices, lemon juice, and chickpea flour to a food processor, then pulse until the mixture is mostly smooth but still has a bit of texture. Scrape down the sides once or twice to make sure everything is evenly combined.
- Shape and Oil:
- With damp hands, roll the mixture into 12 balls or flatten them slightly into patties, then arrange them on the baking sheet and brush lightly with olive oil. Wetting your hands prevents sticking and makes shaping much easier.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 22 to 25 minutes, flipping the falafel halfway through so both sides turn crispy and golden. The smell will fill your kitchen and make it hard to wait.
- Cook the Quinoa:
- While the falafel bakes, bring quinoa, water, and a pinch of salt to a boil in a medium saucepan, then reduce the heat, cover, and simmer for 15 minutes. Let it rest off the heat for 5 minutes before fluffing with a fork.
- Whisk the Tahini Sauce:
- In a small bowl, combine tahini, minced garlic, lemon juice, salt, and 2 tablespoons of water, whisking until smooth and creamy. Add more water a little at a time if you want it thinner and more drizzle friendly.
- Build the Bowls:
- Divide the quinoa among 4 bowls, then top each with diced cucumber, halved cherry tomatoes, sliced green onion, and 3 warm falafel. Drizzle generously with the tahini sauce and serve right away.
Pin this One evening I packed these bowls into containers for lunch the next day, keeping the sauce separate so nothing would get soggy. When I opened the lid at my desk the following afternoon, the smell of cumin and lemon brought me right back to my kitchen, and for a few minutes, the workday disappeared. It felt like carrying a little piece of home with me.
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Make It Your Own
I've tossed in handfuls of arugula or spinach when I had them, and the peppery greens added another layer of flavor without changing the spirit of the bowl. Toasted pumpkin seeds or slivered almonds scattered on top give a satisfying crunch, and a few crumbles of feta (if you're not keeping it vegan) bring a salty, creamy contrast. Sometimes I swap the cucumber for shredded carrots or add a few pickled turnips for tang.
Storing and Reheating
Leftover falafel keep well in the fridge for up to three days, stored in an airtight container. I reheat them in a 350 degree oven for about 10 minutes to bring back the crisp exterior, though they're also fine eaten cold tucked into pita with extra tahini. The quinoa and chopped vegetables store separately and stay fresh for several days, making it easy to assemble bowls on demand.
Serving Suggestions
These bowls are filling on their own, but I sometimes serve warm pita or flatbread on the side for scooping up every last bit of tahini sauce. A simple side of hummus or baba ganoush makes it feel like a full Middle Eastern spread, and a handful of Kalamata olives adds a briny punch. If you want something lighter, a crisp romaine salad with lemon vinaigrette balances the richness beautifully.
- Serve with warm pita triangles brushed with olive oil and sprinkled with za'atar.
- Add a small bowl of tangy pickled vegetables for contrast and crunch.
- Finish with fresh mint leaves torn over the top for an extra burst of brightness.
Pin this This bowl has become my go to when I want something nourishing that doesn't feel like a chore to make. Every time I drizzle that tahini sauce and see the colors come together, I'm reminded that good food doesn't have to be complicated, it just has to be made with a little care.
Frequently Asked Recipe Questions
- → Can I make the falafel ahead of time?
Yes, you can prepare the falafel mixture up to 24 hours in advance and store it covered in the refrigerator. Form and bake when ready to serve. Leftover baked falafel keeps well for up to 3 days.
- → What can I substitute for chickpea flour?
You can use all-purpose flour, though the dish will no longer be gluten-free. Almond flour or ground oats also work as alternatives while maintaining the binding properties needed for the falafel mixture.
- → How do I prevent the tahini sauce from seizing?
Whisk the lemon juice and water into the tahini gradually rather than all at once. If the mixture thickens or becomes lumpy, continue adding water one tablespoon at a time while whisking until smooth and creamy.
- → Can I pan-fry the falafel instead of baking?
Absolutely. Heat oil in a skillet over medium heat and cook the falafel patties for 3-4 minutes per side until golden brown and heated through. Pan-frying creates an extra crispy exterior.
- → Is this bowl freezer-friendly?
The baked falafel freezes beautifully for up to 3 months. However, the fresh vegetables and quinoa are best enjoyed fresh. Assemble bowls with thawed, reheated falafel when ready to eat.
- → How can I add more protein?
Consider adding crumbled feta cheese, grilled chicken strips, or a hard-boiled egg. You could also serve with a side of hummus or increase the falafel portion to boost protein content.
