Falafel & Chicken Bowl with Tahini Drizzle
Crispy homemade falafel and seasoned chicken over fluffy rice, topped with cooling tahini sauce and fresh vegetables for a satisfying Middle Eastern meal.
- Total time
- 50 min
- Servings
- 2
- Calories
- 685
- Protein
- 42g
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- ½ medium onion, roughly chopped
- 3 whole garlic cloves
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 12 oz chicken breast, boneless skinless
- 3 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- 1.5 cup cooked white rice or pilaf
- ½ cup tahini sauce (tahini, lemon juice, garlic, water)
- ½ medium cucumber, diced
- ¾ cup cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- 1 tbsp fresh lemon juice
Instructions
- 1
Drain and dry the soaked chickpeas thoroughly by spreading them on a clean kitchen towel. Pulse the chickpeas, parsley, cilantro, chopped onion, and garlic in a food processor until the mixture resembles coarse breadcrumbs with visible chickpea pieces throughout—do not overmix or the falafel will become dense.
- 2
Add cumin, coriander, baking powder, flour, salt, and black pepper to the chickpea mixture, pulsing just until combined. The mixture should hold together when squeezed but still feel crumbly; refrigerate for 15 minutes to firm up.
- 3
Pat the chicken breast dry and season both sides generously with paprika, garlic powder, salt, and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 6–7 minutes per side until golden brown and the internal temperature reaches 165 °F.
- 4
Remove the cooked chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces. Wipe out the skillet and add the remaining 1 tablespoon of olive oil over medium-high heat.
- 5
Working in batches, carefully shape the chilled falafel mixture into golf ball–sized balls, flattening slightly into patties. Fry them for 2–3 minutes per side until deep golden brown and crispy, then transfer to a paper towel–lined plate.
- 6
Divide the cooked rice between two bowls, then arrange the sliced chicken, warm falafel, diced cucumber, cherry tomatoes, and red onion on top. Drizzle generously with tahini sauce and finish with a squeeze of fresh lemon juice.
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