Falafel Bowl
This vibrant falafel bowl features crispy homemade falafel, fresh vegetables, fluffy couscous, and a creamy tahini sauce. It's a satisfying and wholesome meal perfect for a nutritious lunch or dinner.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 732 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
falafel
- 250 gdried chickpea, soaked overnight
- 0.5 pcsyellow onion, roughly chopped
- 0.5 cupfresh parsley, roughly chopped
- 0.5 cupfresh cilantro, roughly chopped
- 3 clovegarlic
- 1 tspcumin
- 1 tspcoriander
- 0.5 tspbaking soda
- 0.5 tspsalt
- 0.25 tspblack pepper
- 500 mlvegetable oil, for frying
base
- 1 cupcouscous
- 1 cupboiling water
salad
- 1 pcscucumber, diced
- 1 cupcherry tomato, halved
- 0.25 pcsred onion, thinly sliced
- 2 tbspfresh mint, chopped
- 1 tbsplemon juice
tahini sauce
- 0.5 cuptahini
- 2 tbsplemon juice
- 1 clovegarlic, minced
- 0.25 cupcold water
- 0.25 tspsalt
Equipment
slotted spoon · heatproof bowl · deep pot · paper towels · fork · food processor · whisk · serving bowls
The method
Step by step
- 1
Drain the soaked chickpeas thoroughly and pat them dry with a clean towel.
About 5 min
Cook’s note: Ensure chickpeas are very dry for crispy falafel.
- 2
Combine the drained chickpeas, yellow onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper in a food processor.
About 2 min
- 3
Pulse the mixture until it forms a coarse, crumbly paste. Do not over-process; it should not be smooth.
About 3 min
Cook’s note: The mixture should hold together when pressed, but still have some texture.
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure accurate oil temperature.
- 5
While the oil heats, form the falafel mixture into small patties or balls, about 1.5 inches in diameter.
About 5 min
Cook’s note: Lightly moisten your hands with water to prevent sticking.
- 6
Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot.
- 7
Fry the falafel for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
About 5 min
Cook’s note: Fry in batches to maintain oil temperature.
- 8
Remove the cooked falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 2 min
- 9
Repeat the frying process with the remaining falafel mixture.
About 8 min
- 10
Place the couscous in a heatproof bowl and pour boiling water over it.
About 1 min
- 11
Cover the bowl and let the couscous sit for 5 minutes, or until the water is absorbed and it's fluffy.
About 5 min
Cook’s note: Fluff with a fork before serving.
- 12
In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy.
About 3 min
Cook’s note: Add more water a teaspoon at a time if the sauce is too thick.
- 13
In a separate bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh mint, and lemon juice for the salad.
About 5 min
- 14
Assemble the bowls by dividing the fluffy couscous, falafel, and salad among four serving bowls.
About 2 min
- 15
Drizzle generously with the tahini sauce before serving.
About 1 min
Per serving
Nutrition
- Calories
- 731.8kcal
- Protein
- 24.3g
- Carbs
- 86.9g
- Fat
- 34.5g
- Fibre
- 17.5g
- Sugar
- 10.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover falafel, couscous, and salad separately in airtight containers in the refrigerator.
Reheat falafel in an oven or air fryer for best crispiness. Couscous can be reheated in the microwave. Serve salad cold.