Middle Eastern · medium
Falafel Bowls
Crispy baked falafel made from besan (chickpea flour) and canned chickpeas, served over greens with tahini dressing and pickled onions.
- 45 min
- Total
- 4
- Serves
- $16.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Dairy-free
- Halal
Parent noteFalafel patties are great finger food. Serve with pita triangles and hummus for dipping. Let kids build their own bowls.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Canned Chickpeas (drained)15 oz
- Besan (Chickpea Flour)3 tbsp
- Garlic Cloves3 cloves
- Fresh Flat-Leaf Parsley1/2 cup
- Fresh Cilantro1/4 cup
- Tahini3 tbsp
- Olive Oil2 tbsp
- Lemon1
- Cucumber1 medium
- Cherry Tomatoes1 cup
- Mixed Greens4 cups
Method
- 01
Preheat oven to 400F. Pulse drained chickpeas, besan (chickpea flour), garlic, parsley, cilantro, cumin, coriander, and salt in a food processor until a coarse dough forms.
- 02
Form mixture into 16 small patties. Place on an oiled baking sheet and brush tops with olive oil.
- 03
Bake for 25 minutes, flipping halfway, until golden and crispy on the outside.
- 04
While falafel bake, prepare tahini dressing: whisk tahini, lemon juice, garlic, and water until smooth.
- 05
Assemble bowls with mixed greens, cooked rice, falafel, diced cucumber, cherry tomatoes, pickled red onion, and a generous drizzle of tahini dressing.
- 420
- Calories
- 18g
- Protein
- 52g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
