 Flavorful Falafel Salad Bowl Recipe
I’m so excited to share this new recipe with you all! I just whipped up a delicious falafel salad bowl, and let me tell you, it’s a game-changer. Perfect for lunch, a post-workout meal, or even a light dinner, this bowl is packed with flavors and textures that will leave you satisfied and energized.
The Heart of the Bowl: Homemade Falafel
First up, the falafel. These little golden nuggets are homemade and bursting with Middle Eastern spices. They’ve got that perfect crispy exterior and a tender, flavorful inside that just melts in your mouth. Honestly, they’re the heart and soul of this dish.
Roasted Vegetables for Depth
But the magic doesn’t stop there. I roasted some eggplants and bell peppers, and oh my goodness, the flavor! The eggplants turn all creamy and rich, while the bell peppers get this amazing sweet smokiness. Together, they bring such a delicious depth to the bowl.
Crunchy Elements: Seasoned Carrots
For some crunch, I threw in some carrots that I boiled just enough to soften them slightly but still keep that crispiness. After boiling, I seasoned them with Moroccan spices like cumin, sea salt, pepper, olive oil, and a splash of vinegar. They add a lovely snap and a burst of flavor that balances out the softer veggies.
Refreshing Additions: Cucumber and Herby Dressing
And of course, you can’t have a salad without some fresh cucumber slices, adding a cool, refreshing bite to each forkful. Speaking of cucumbers, I made a little herby dressing to give the cucumbers and onions even more taste. I mixed some fresh dill, vinegar, olive oil, a pinch of salt, and a touch of maple syrup. This dressing is light but so flavorful, giving the veggies a nice tangy and slightly sweet kick that complements the rest of the bowl perfectly.
Zesty and Tangy Accents
To spice things up a bit, I included thinly sliced onions and jalapeños. They give just the right amount of heat and zing. And for a tangy twist, I added pickles and pickled red beets. The pickles add this wonderful sharpness that cuts through the richness of the falafel and roasted veggies.
Creamy Tahini Sauce Finale
Now, the finishing touch: a generous drizzle of creamy tahini sauce. This sauce is everything. It’s rich, nutty, and ties all the flavors together beautifully. Every bite has a bit of crunch, a touch of creaminess, and a burst of flavor.
This falafel salad bowl is so versatile. It’s perfect for a quick lunch, especially if you’re on the go, or as a post-workout meal that’s both nutritious and satisfying. And if you’re looking for a light dinner option, this bowl has you covered without weighing you down.
I hope you give this recipe a try and love it as much as I do. It’s a wholesome, flavorful, and utterly satisfying meal that I’m sure you’ll keep coming back to.
Enjoy and happy eating!
Falafel Salad Bowl
2
servings15
minutes20
minutes"Whip up a game-changing falafel salad bowl! Homemade falafel, roasted eggplants, and bell peppers create depth. Crunchy carrots, refreshing cucumber, and tangy pickles add texture. Spice it up with onions and jalapeños. Drizzle with creamy tahini sauce. Versatile for lunch, post-workout, or light dinner. Wholesome, flavorful, and utterly satisfying!"
Ingredients
Falafel:
 1/2 cup dried chickpeas, soaked overnight, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 1 small onion, 2 cloves garlic, minced, 1 teaspoon ground cumin,2 teaspoon ground coriander, 1/2 teaspoon baking powder,1-2 tablespoons all-purpose flour (if needed), Salt and pepper, to taste, Oil, for frying
Toppings: 1 medium green and red pepper, sliced, 1 small red onion, thinly sliced,1 medium carrot, julienned or thinly sliced,1/2 medium cucumber sliced, 1 small eggplant, roasted and sliced, pickles, pickled red beet and jalapeños
Dressing for the Carrots:1/2 teaspoon ground cumin, 1/4 teaspoon sea salt (adjust to taste), 1 tablespoon vinegar (such as apple cider vinegar or white wine vinegar), 2 tablespoons extra virgin olive oil,1 tablespoon chopped parsley
Dressing for the Cucumber and Onions:1/2 teaspoon dried mixed herbs,1/2 teaspoon dried dill,1 tablespoon vinegar (such as apple cider vinegar or white wine vinegar), 2 tablespoons extra virgin olive oil, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt (adjust to taste), 1/2-1 teaspoon maple syrup (adjust to taste)
Tahini Sauce:2 tablespoons tahini paste, 2 tablespoons water,2 tablespoon lemon juice, 1 small garlic clove, minced, Pinch of salt, to taste,1/4 teaspoon ground cumin
Directions
Falafel Mix:
1. Prepare Chickpeas: If using dried chickpeas, soak them in water overnight. Drain before using.
2. Combine Ingredients: In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly coarse. If the mixture is too wet, add a tablespoon or two of flour to bind it together.
3. Form Falafel: Using your hands, shape the mixture into small balls or patties, about 1 to 1 1/2 inches in diameter.
4. Fry Falafel: Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the falafel to the pan, ensuring they are not overcrowded. Fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Toppings Preparation:
1. Carrots, Cucumbers, and Onions: Slice the carrots, cucumbers, and onions into round slices.
2. Boil Carrots: In a pot, bring water to a boil and add a pinch of salt. Add the sliced carrots to the boiling water and cook them for a few minutes until they are tender but still firm. Be careful not to overcook them; they should still be stable.
3. Drain and Cool: Once the carrots are cooked to your desired tenderness, drain them and rinse them under cold water to stop the cooking process. Allow them to cool completely.
4. Pickles, Pickled Red Beets, and Jalapeños: Drain the pickles, pickled red beets, and jalapeños.
5. Eggplants: Slice the eggplants into rounded slices. Season with olive oil, salt, and pepper. Roast them in the air fryer or oven until tender and slightly crispy.
6. Red and Green Peppers: Roast the red and green peppers in the air fryer or oven until the skin is charred. Rinse them off under cold water to remove the skin. Cut them into thick slices.
Carrot Dressing:
1. Mix Ingredients: In a bowl, combine the cooked and cooled carrot slices with ground cumin, sea salt, vinegar, extra virgin olive oil, and chopped parsley. Stir well until all ingredients are evenly incorporated.
2. Adjust Seasoning: Taste the dressing and adjust the seasoning if necessary, adding more salt or vinegar according to your preference.
Mixed Herb Dressing:
1. Combine Ingredients: In a bowl, combine the dried mixed herbs, dried dill, vinegar, extra virgin olive oil, black pepper, sea salt, and maple syrup. Stir well to combine all the ingredients evenly.
2. Prepare Onions: Add the sliced onions to the bowl with the mixed herb dressing. Mix and stir well until the onions are coated with the dressing. Set the onions aside.
3. Prepare Cucumbers: If necessary, use the same bowl to prepare the cucumbers. Redo the dressing by adjusting the seasoning if needed. Then, add the cucumber slices to the bowl and mix well until the cucumbers are coated with the dressing.
Tahini Dressing:
1.Mix Ingredients: In a small bowl, whisk together the tahini paste, water, lemon juice, minced garlic (if using), salt, and ground cumin until smooth and creamy.
2. Adjust Consistency: If the dressing is too thick, add more water, a little at a time, until you reach your desired consistency.
3. Adjust Seasoning: Taste the dressing and adjust the seasoning if necessary, adding more salt or lemon juice as needed.
Falafel Salad Bowl Assembly:
1. Base Layer - Roasted Eggplants: Arrange the roasted eggplant slices at the bottom of the serving plate to create a base.
2. Falafel Center: Place 2-3 falafel balls in the center of the plate on top of the roasted eggplants.
3.Toppings Decoration: Surround the falafel with the prepared toppings: sliced carrots, cucumbers, onions, pickles, pickled red beets, jalapeños, and roasted red and green pepper slices. Arrange them around the falafel in an aesthetically pleasing manner.
4. Tahini Sauce: Drizzle the tahini sauce generously over the assembled falafel salad bowl, ensuring it covers the falafel and toppings.
5. Optional Garnish: Optionally, garnish the bowl with additional chopped parsley or a sprinkle of sesame seeds for added flavor and presentation.
Your falafel salad bowl is now ready to be served and enjoyed! Feel free to adjust the toppings and tahini sauce quantity according to your preference. Bon appétit!
