This falafel bowl is loaded with quinoa, tomatoes, cucumbers, homemade tzatziki, and hummus to be a beautiful and filling vegetarian delight.
A couple of weeks ago my sister-in-law mentioned to me that she made her own pita bread and ever since then I couldn’t get pita out of my head. All I wanted was a fluffy pita with crispy fried falafel. Right. Now.
While making the dough for the pita (recipe is from My Name Is Yeh!), I dreamt up falafel bowls instead of falafel pitas. The pitas would still be in the picture, but more of a side to dip in hummus and tzatziki. 
This ended up working out perfectly because while the pita turned out insanely delicious and fluffy, I don’t think I rolled mine out enough and they were mini pitas. There wouldn’t have been much room to stuff even one falafel inside, let alone all of the garnishes!
One of the unusual additions to the falafel bowl is sautéed red cabbage. I loved the idea of having some purple in the bowl, however I’m not a huge fan of raw cabbage. So I decided to cook it! If you like raw cabbage, you can definitely skip the step of cooking it and add it raw.
Along with the cabbage there are diced cherry tomatoes, cucumbers, salty kalamata olives, homemade tzatziki, hummus, quinoa, and homemade falafel in the bowls. Basically my Greek food dream come true.
Click here for the tzatziki recipe.
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Falafel Bowls
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A vibrant vegetarian bowl packed with falafel, quinoa, and fresh veggies. Homemade tzatziki adds a creamy, tangy touch.
Ingredients
- 1 cups (237 ml) chickpeas
- 1/3 cups (80 ml) chopped fresh parsley
- 4 cloves garlic
- 1 small white onion
- 1 tbsp tahini
- 1 1/2 tsp cumin
- 1/4-1/2 tsp sea salt
- 1/4-1/2 tsp black pepper
- 4 tbsp all purpose flour
- 4-6 tbsp grape seed oil or canola oil
- 1/2 cups (118 ml) Panko bread crumbs for coating
- 1 cups (237 ml) dried quinoa
- 2 tbsp olive oil
- 1/2 head red cabbage
- 8 ounces (227 g) cherry tomatoes
- 1 cucumber
- 1 cups (237 ml) kalamata olives
- Hummus
- Pita
Instructions
To make the falafel
- Add chickpeas, parsley, onion, garlic, tahini, cumin, salt, and pepper to a food processor; pulse until thoroughly combined, scraping down the sides as needed. The mixture should be crumbly, not a paste.
- Add flour 1 tablespoon at a time, pulsing until the mixture is no longer wet and can be formed into a ball without sticking to your hands.
- Transfer to a mixing bowl, cover, and refrigerate for 1-2 hours to firm up.
- Once chilled, scoop out rounded tablespoons and gently form into 11-12 small discs.
- Sprinkle panko bread crumbs on the discs, gently pressing to adhere; flip and repeat.
- Heat a large skillet over medium heat (approximately 350°F/177°C) and add 2 tablespoons of oil.
- Once the oil is hot, add falafel to the skillet in a single layer.
- Cook for 2-3 minutes per side, flipping when the underside is deep golden brown.
- Repeat with all falafel.
To make the tzatziki
- In a large bowl, combine Greek yogurt, diced cucumber, lemon juice, garlic, and dill.
- Stir to combine.
- Season with salt and pepper.
- Serve immediately or store in an airtight container for up to 3 days.
To assemble bowls
- Prepare the quinoa.
- Meanwhile, heat olive oil in a large skillet over medium-high heat (approximately 375°F/191°C).
- Add cabbage and season with salt and pepper.
- Cook for approximately 10 minutes, stirring occasionally, until the cabbage has softened.
- Once the quinoa and cabbage are cooked, assemble bowls with quinoa, cabbage, tomatoes, cucumber, olives, hummus, falafel, and tzatziki.
- Serve with pita.
Notes
- For crispier falafel, shallow fry them in batches, ensuring not to overcrowd the pan.
- To make this recipe gluten-free, substitute the all-purpose flour with gluten-free flour blend.
- Leftover quinoa and cooked cabbage can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 600
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 80
- Fiber: 15
- Protein: 20
Frequently Asked Questions
Can I use store-bought tzatziki instead of making my own?
Yes, you can use store-bought tzatziki if you’re short on time, but making your own can enhance the freshness and flavor of the dish.
What should I do if I prefer raw cabbage instead of sautéed for the falafel bowls?
You can skip the cooking step and add raw cabbage directly to your bowls for a crunchy texture.
How can I ensure my falafel stays crispy when frying?
Make sure your oil is hot enough before adding the falafel and avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy falafel.
