Mediterranean Falafel Bowl
Crispy homemade falafel served over fluffy hummus with fresh vegetables, creamy tahini sauce, and tangy yogurt. A protein-packed vegetarian bowl that tastes like the Mediterranean.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and patted dry
- ¼ medium onion, roughly chopped
- 2 cloves garlic cloves
- ½ cup fresh parsley, loosely packed
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ cup tahini
- ½ cup plain Greek yogurt
- 2 tablespoons lemon juice
Instructions
- 1
Place the drained chickpeas, onion, garlic, and parsley in a food processor and pulse until the mixture looks like coarse wet sand with no large chunks remaining, about 15 pulses.
- 2
Sprinkle the flour and cumin over the chickpea mixture and pulse 5 more times until just combined, so the mixture holds together when squeezed but is not smooth.
- 3
Scoop the mixture into 12 equal balls, each about the size of a golf ball, and place them on a plate.
- 4
Pour 1.5 inches of neutral oil into a medium saucepan and heat over medium-high heat until a falafel ball immediately sizzles and floats to the surface when you carefully drop it in, about 3–4 minutes.
- 5
Carefully place 6 falafel balls into the oil and fry for 2–3 minutes, stirring gently with a slotted spoon, until they are deep golden brown on all sides.
- 6
Use the slotted spoon to transfer the cooked falafel to a paper-towel-lined plate.
- 7
Repeat steps 5–6 with the remaining 6 falafel balls, letting the oil return to temperature between batches, about 2–3 minutes.
- 8
Whisk together the tahini, Greek yogurt, and 3 tablespoons of water until the mixture is smooth and pourable, like thick pancake batter.
- 9
Stir in the lemon juice and a pinch of salt, then taste and adjust salt or lemon juice to your preference.
- 10
Spread half of the tahini sauce onto each of two serving bowls in a thin, even layer covering the bottom.
- 11
Arrange 6 warm falafel balls in a circle on top of the sauce in each bowl.
Tools you’ll need
- food processor
- medium saucepan
- instant-read or candy thermometer (optional, for oil temperature)
- slotted spoon
- paper towels
- whisk
- two serving bowls
- measuring spoons
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