Mediterranean Falafel Bowl
Crispy homemade falafel served over fluffy couscous with fresh vegetables, creamy hummus, and tangy tahini sauce. A satisfying plant-based Mediterranean meal that's ready in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 628
- Protein
- 18g
Ingredients
- 1 can (15 oz) canned chickpeas, drained
- ½ cup packed fresh parsley
- ¼ cup packed fresh cilantro
- ½ medium onion, roughly chopped
- 3 cloves garlic cloves
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups olive oil for frying
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 clove garlic clove, minced
- 3 tablespoons water
- ¼ teaspoon salt
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- ½ cup fresh hummus
- ¼ cup fresh mint leaves
- ¼ cup kalamata olives
Instructions
- 1
Add chickpeas, parsley, cilantro, onion, garlic, flour, cumin, coriander, salt, and pepper to a food processor. Pulse until the mixture resembles coarse breadcrumbs with some texture remaining.
- 2
Shape the mixture into 12 golf ball–sized portions and gently flatten into patties. Refrigerate while preparing other components.
- 3
Whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Add more water if needed to reach drizzling consistency.
- 4
Bring vegetable broth to a boil in a small pot. Stir in couscous, remove from heat, cover, and let sit 5 minutes. Fluff with a fork.
- 5
Heat olive oil to 350°F in a deep skillet or Dutch oven. Fry falafel patties in batches for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel–lined plate.
- 6
Divide couscous between two bowls. Top each with cucumber, tomatoes, red onion, hummus, and 6 falafel pieces.
- 7
Drizzle tahini sauce over each bowl and garnish with fresh mint and kalamata olives. Serve immediately.
Tools you’ll need
- food processor
- measuring cups and spoons
- deep skillet or Dutch oven
- candy/deep-fry thermometer
- paper towels
- small pot
- fork
- whisk
- two serving bowls
- knife and cutting board
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