Falafel Quinoa Salad Bowl (Printable)

Crispy baked falafel meets fluffy quinoa with fresh vegetables and creamy garlic tahini drizzle.

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

→ Quinoa Base

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

→ Fresh Salad Components

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and gather all ingredients.
02 - In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne pepper, salt, black pepper, lemon juice, and chickpea flour. Pulse until mixture reaches a mostly smooth consistency with slight coarseness, scraping sides as necessary.
03 - Using damp hands, form falafel mixture into 12 balls or patties. Arrange on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through cooking, until golden brown and crispy.
05 - While falafel bakes, combine quinoa, water, and salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with fork.
06 - Whisk together tahini, minced garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water gradually to achieve desired consistency.
07 - Divide cooked quinoa equally among 4 serving bowls. Top each bowl with diced cucumber, halved cherry tomatoes, sliced green onions, and 3 baked falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately while falafel is still warm. Optional garnishes include fresh herbs or lemon wedges.

# Expert Advice:

01 -
  • It's one of those rare bowls that satisfies without feeling heavy, perfect for when you want real food that doesn't slow you down.
  • The falafel is baked instead of fried, so your kitchen doesn't smell like a deep fryer for three days and you actually feel good eating it.
  • You can prep everything ahead and still have a fresh, vibrant meal in under an hour, which beats most takeout joints.
02 -
  • Do not skip rinsing the quinoa or it will taste bitter and soapy, which sounds dramatic but is genuinely one of those moments where one small step changes everything.
  • If your tahini sauce seizes up and becomes grainy, it means you got water in it or whisked too aggressively, so start fresh with a clean bowl and add water more gently.
03 -
  • Toast some pumpkin seeds or slivered almonds in a dry pan before serving to add a textural element that makes the whole bowl feel more intentional and restaurant-quality.
  • A squeeze of fresh lemon juice right at the table wakes everything up and proves why fresh lemon is never optional in Middle Eastern cooking.
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