Falafel Bowl with Tahini Drizzle
Crispy baked falafel served over fresh greens with cucumber, tomato, and a creamy tahini-lemon sauce. Ready in under 30 minutes—a satisfying vegetarian meal that tastes like restaurant takeout.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 15-oz can canned chickpeas, drained and dried
- ½ cup fresh parsley, chopped
- 3 whole garlic cloves, minced
- 1 tsp ground cumin
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 3 tbsp tahini
- ½ whole lemon, juiced
- 2 tbsp water
- 2 cups mixed greens or arugula
- ½ whole cucumber, sliced
- ¾ cup cherry tomatoes, halved
Instructions
- 1
Heat oven to 400°F. Line a baking sheet with parchment paper.
- 2
Pulse chickpeas, parsley, garlic, cumin, and flour in a food processor until crumbly, ~20 pulses. Mixture should hold together when squeezed.
- 3
Scoop 2-tbsp portions onto the baking sheet. Drizzle with olive oil, then bake until golden and crispy, 18–20 minutes.
- 4
While falafel bakes, whisk tahini, lemon juice, and water until smooth. Season with salt and pepper to taste.
- 5
Divide greens between two bowls. Top with cucumber slices and tomato halves.
- 6
Arrange warm falafel on each bowl. Drizzle tahini sauce over the top and serve immediately.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- food processor
- whisk
- 2 bowls
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
