Falafel Quinoa Salad Bowl (Printable)

Vibrant bowl with baked falafel, fluffy quinoa, fresh vegetables, and creamy garlic tahini sauce.

# What You'll 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 lemon juice
12 - 3 tablespoons chickpea flour
13 - 2 tablespoons olive oil

→ Quinoa

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

→ Salad

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

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne pepper, salt, pepper, lemon juice, and chickpea flour. Pulse until mixture reaches mostly smooth consistency with slight coarseness, scraping sides as needed.
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, until golden and crispy.
05 - In a medium saucepan, combine quinoa, water, and salt. 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, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add additional water for thinner consistency if desired.
07 - Divide cooked quinoa among 4 bowls. Top each portion with cucumber, cherry tomatoes, green onion, and 3 falafel patties. Drizzle generously with garlic tahini sauce.
08 - Serve immediately, optionally garnished with fresh herbs or lemon wedges.

# Expert Tips:

01 -
  • It's satisfying enough for a real meal but light enough that you don't crash afterward.
  • Most of it comes together while the falafel bakes, so you're not juggling five things at once.
  • The tahini sauce ties everything together in a way that makes simple vegetables feel special.
02 -
  • Don't skip draining your canned chickpeas thoroughly—excess moisture will make your falafel fall apart during baking.
  • The tahini sauce will thicken as it sits, so make it just before serving and adjust the water consistency to your preference.
03 -
  • Don't process your falafel mixture too much—the slightly coarse texture is what creates those wonderful crispy edges when baked.
  • If your tahini sauce breaks or becomes too thick, whisk in water one teaspoon at a time rather than adding it all at once.
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