Falafel Quinoa Salad Bowl (Printable)

Crisp baked falafel meets fluffy quinoa with fresh vegetables and creamy garlic tahini for a satisfying vegetarian bowl.

# 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, optional
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 2 tablespoons fresh lemon juice
12 - 3 tablespoons chickpea flour or all-purpose flour
13 - 2 tablespoons olive oil for brushing

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

# How To Make It:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, cayenne if using, salt, pepper, lemon juice, and chickpea flour. Pulse until mostly smooth but still slightly coarse, scraping sides as needed.
03 - Using damp hands, form mixture into 12 balls or patties. Place on prepared baking sheet and brush lightly with olive oil.
04 - Bake for 22 to 25 minutes, flipping halfway through, until golden and crisp.
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 a fork.
06 - Whisk together tahini, garlic, lemon juice, salt, and 2 tablespoons water until smooth. Add more water for thinner consistency if desired.
07 - Divide cooked quinoa among 4 bowls. Top each with cucumber, cherry tomatoes, green onion, and 3 falafel pieces. Drizzle generously with garlic tahini sauce.
08 - Serve immediately with optional garnish of fresh herbs or lemon wedges.

# Expert Suggestions:

01 -
  • Baked falafel means no oil splatters and a clear conscience about what you're eating.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
  • The whole bowl is naturally gluten-free and vegetarian, so it works for almost any table.
02 -
  • Don't over-process the falafel mixture—it needs texture or it'll bake dense and heavy instead of light and airy inside with a crispy outside.
  • The tahini sauce thickens as it sits, so make it right before serving or add water to loosen it up again.
03 -
  • Make the falafel mixture a few hours ahead and refrigerate it—the flavors marry together and it's easier to shape when it's cold.
  • Leftover baked falafel keeps in the fridge for up to three days and reheats beautifully in a 350°F oven for about 10 minutes, so make extra.
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