Falafel Bowl

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This middle eastern and greek inspired dish might not check all of the boxes for perfectly traditional flavor, but it is SUCH a great addition to the dinner rotation! It does require a fair amount of prep work, but is great for feeding a crowd (or a family of growing children) and is packed with protein and vegetables. For other vegetarians looking for more filling and protein-filled meals- this one is for you!

falafel bowl with pita, tabbouleh, tzatziki
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Falafel Bowls

Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: falafel bowls, falafel recipes, greek recipes, middle eastern recipes
Servings: 5
Author: Anaga

Ingredients

Crispy Baked Falafel (recipe from Cookie + Kate):

  • 1/4 cup + 1 tbsp avocado oil
  • 1 cup dried chickpeas soaked for at least 4 hours
  • 1/2 cup red onion roughly chopped
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 4 cloves garlic
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin

Tabbouleh:

  • 5 Persian cucumbers finely diced
  • 2 tomatoes finely diced
  • 1/4 red onion finely diced
  • 1/2 cup olives roughly chopped
  • 1/4 cup crumbled feta
  • 1 tsp salt
  • 1/4 cup freshly ground black pepper
  • 1 cup couscous
  • 1 1/4 cups vegetable stock or water + 1 tsp bouillon paste

Tzatziki:

  • 1 cup greek yogurt
  • 1 Persian cucumber sliced
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • Pinch black pepper

Instructions

To make the falafel:

  • Preheat the oven to 375F. Pour 1/4 cup oil into a large, rimmed baking sheet + spread to cover the pan.
  • Add the remaining 1 tbsp oil and the rest of the ingredients to a food processor and process until smooth, about 1 minute.
  • Scoop out 1-2 tbsp of the mixture at a time and shape into small patties, about 2 inches wide. Place each falafel onto your oiled pan.
  • Bake for 30 minutes, flipping the falafels halfway through baking, until they are deeply golden on both sides.

To make the tabbouleh:

  • Combine all of your diced veggies in a bowl.
  • In a pot over medium heat, bring your stock to a boil.
  • Turn off the heat and add the couscous. Cover and let steam for 5 minutes.
  • Remove the lid and fluff with a fork. Set aside to cool slightly.
  • Add the couscous, salt, pepper, and cheese to the veggies and toss to combine.

To make the tzatziki:

  • Combine all of your ingredients in a small food processor and blend for 30 seconds, or until cucumbers are minced and everything is fully incorporated

Bowl Assembly:

  • Add the tabbouleh, falafel, and tzatziki to your bowl. Serve with freshly toasted pita slathered in hummus and a sriracha + greek yogurt dip for some extra heat. Enjoy!