Falafel Bowl with Tahini Dressing
Crispy baked falafel over fluffy grains with crunchy pickles, fresh vegetables, and a creamy lemon tahini dressing. A vibrant, satisfying Middle Eastern-inspired bowl.
We pile them over warm grains—bulgur, quinoa, or rice all work beautifully—then add crisp cucumber, juicy tomatoes, and plenty of tangy pickles for contrast. The real star is the tahini dressing: nutty, lemony, and just loose enough to drizzle over everything.
It's a flexible recipe that's perfect for meal prep. Make the components ahead, pack them separately, and assemble when you're ready to eat. The falafel also freeze well, so you can double the batch for future bowls.
Ingredients
- 1 cup dried chickpeas, soaked overnight (or 2 cups canned chickpeas, drained and dried well)
- 1 small onion, roughly chopped
- 3 garlic cloves, peeled
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for brushing
- 1 cup bulgur wheat (or quinoa)
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup pickled cucumbers or pickled turnips, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
- Fresh parsley or mint, for garnish
Instructions
- If using dried chickpeas, soak them overnight in plenty of cold water. Drain and pat very dry with a clean towel. If using canned, drain and pat dry thoroughly—excess moisture will make the falafel mixture wet.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is finely chopped and holds together when pinched, but still has some texture—do not purée to a paste.
- Transfer the falafel mixture to a bowl and stir in the baking powder. Cover and refrigerate for 15 minutes to firm up.
- Meanwhile, cook the bulgur: bring 2 cups water or broth to a boil in a small saucepan. Add the bulgur, cover, and simmer for 10-12 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and brush lightly with olive oil.
- Scoop the falafel mixture into 16 small balls (about 2 tablespoons each). Place on the prepared baking sheet and flatten slightly with the back of a spoon. Brush the tops with a little olive oil.
- Bake for 20-25 minutes, turning halfway through, until golden and crisp on the outside.
- While the falafel bake, make the tahini dressing: whisk together the tahini, lemon juice, minced garlic, and salt in a small bowl. The mixture will seize up—this is normal. Gradually whisk in cold water, 1 tablespoon at a time, until the dressing is smooth, creamy, and pourable. Taste and adjust salt or lemon as needed.
- To assemble, divide the cooked bulgur among four bowls. Top with baked falafel, cherry tomatoes, cucumber, and pickles. Drizzle generously with tahini dressing and garnish with fresh herbs.
Cook’s tips
- Pat the chickpeas as dry as possible before processing—this is the key to crisp falafel.
- For extra crunch, roll the falafel balls in a little sesame seeds before baking.
- The tahini dressing will thicken as it sits; loosen with a splash of water before serving.
Substitutions
- Use quinoa, brown rice, or couscous instead of bulgur.
- Swap pickled cucumbers for pickled red onions or sauerkraut.
- Add a dollop of hummus or a sprinkle of sumac for extra flavor.
Storage & reheating
Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in a 180°C (350°F) oven for 8-10 minutes to regain crispness. The tahini dressing can be refrigerated separately for up to 5 days; stir well before using.
Frequently asked questions
Can I use canned chickpeas for this falafel recipe?
Yes, but they must be drained and patted very dry. Canned chickpeas are softer and wetter than soaked dried ones, so the mixture may need an extra tablespoon of flour or breadcrumbs to hold together. The texture will be slightly less crisp but still delicious.
How do I make this bowl gluten-free?
Serve the falafel over quinoa or rice instead of bulgur. Ensure your pickles and any other packaged ingredients are gluten-free.
Can I freeze the falafel?
Absolutely. Freeze baked falafel in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen in a 200°C (400°F) oven for 12-15 minutes until hot and crisp.
What can I use instead of tahini?
If you don't have tahini, you can make a creamy lemon dressing with Greek yogurt or a nut butter thinned with lemon juice and water. The flavor will differ, but it will still be tasty.
