Welcome to the world of Falafel Bowls! If you’re looking for a meal that’s bursting with flavor, yet healthy and easy to make, you’ve come to the right place. In this guide, we’ll walk you through everything you need to know to create the ultimate falafel bowl. So, let’s get started!
Ingredients & Substitutions
Homemade Falafel
- 1 19 oz can chickpeas, rinsed and drained
- ½ large yellow onion, finely diced
- 4 cloves minced garlic
- 1 cup roughly chopped parsley
- 1 cup roughly chopped cilantro
- ¼ cup roughly chopped fresh dill (or 1 tbsp dried dill)
- 1 tbsp fresh squeezed lemon juice
- 2 tbsp cumin
- 1 tsp baking powder
- Salt to taste
- ½ cup chickpea flour (or substitute with all-purpose flour)
Bowls
- 2-3 Roma tomatoes, chopped (or substitute with other tomatoes)
- ½ cucumber, chopped or sliced
- ¼ cup diced pickled red onions or finely diced red onions
- 1 jalapeño, finely diced (optional)
- 1 head romaine lettuce, roughly chopped
- 1 750g bag of frozen potato wedges (like Cavendish)
- ¼ cup sliced black olives (optional)
Spreads & Sauces
- Hummus
- Tzatziki or tahini sauce
Helpful Tools
To make this recipe a breeze, here are some helpful tools you might need:
- Food Processor or High-Powered Blender: For making the falafel mixture.
- Air Fryer: For crispy falafel without the oil.
- Chopping Board and Knife: Essential for prepping veggies.
- Mixing Bowls: For combining ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Serving Bowls: For assembling your falafel bowls.
Tips & Tricks
- Customize Your Bowl: Feel free to swap ingredients based on what you have or your dietary preferences. Try adding roasted bell peppers or avocado!
- Perfect Falafel Texture: Don’t over-blend the falafel mixture; it should have some texture. If too wet, adjust with a little extra flour.
- Crispy Falafel: For extra crispiness, lightly spray the falafel with olive oil before air frying.
- Make Ahead: Prepare the falafel mixture and store it in the fridge overnight for a quick meal the next day.
How to Make Falafel Bowls With Potatoes Recipe
Making the Falafel
Blend Ingredients: Add chickpeas, onion, garlic, parsley, cilantro, dill, lemon juice, cumin, baking powder, and salt to a high-powered blender or food processor. Pulse until the texture resembles coarse sand—don’t puree it!
Mix and Chill: Transfer the mixture to a bowl and stir in the chickpea flour. Mix well, cover, and refrigerate for at least 45 minutes.
Form Falafel Balls: Shape the mixture into about 15 falafel balls. If it’s too sticky, add a little flour to your hands or the mixture, one teaspoon at a time.
Air Fry: Grease the air fryer tray with olive oil spray (optional). Place the falafel balls with space in between. Air fry at 375°F for 12-15 minutes, checking occasionally until they’re browned all over. For oven-baked or fried instructions, see below.
Potato Wedges
- Follow the package instructions to cook the potato wedges until crispy and golden.
Assembling the Falafel Bowls
- Prepare the Base: Start with a bed of chopped romaine lettuce in each bowl.
- Add Hummus: Dollop a generous amount of hummus on the lettuce.
- Layer Ingredients: Add chopped tomatoes, cucumber slices, jalapeño, falafel balls, olives, potato wedges, and red onions.
- Finish with Sauce: Drizzle tzatziki or tahini sauce generously over the top. Enjoy your creation!
FAQ
Store cooked falafel in an airtight container in the refrigerator for up to 5 days. Reheat them in the air fryer or oven for a crispy texture.
Yes! You can prepare the falafel mixture and chop your veggies ahead of time. Assemble the bowls just before serving to keep everything fresh.
If you don’t have tahini, you can use Greek yogurt, avocado, or a cashew cream sauce for a different twist.
Falafel Bowls With Potatoes
Ingredients
Homemade Falafel (use store-bought falafel if desired to save time)
- 1 19 oz can chickpeas, rinsed and drained
- ½ large yellow onion, finely diced
- 4 cloves minced garlic
- 1 cup roughly chopped parsley
- 1 cup roughly chopped cilantro
- ¼ cup roughly chopped fresh dill (sub 1 tbsp dried dill)
- 1 tbsp fresh squeezed lemon juice
- 2 tbsp cumin
- 1 tsp baking powder
- salt to taste
- ½ cup chickpea flour (sub all-purpose flour)
Bowls
- 2-3 roma tomatoes, chopped sub other tomatoes
- ½ cucumber, chopped or sliced
- ¼ cup diced pickled red onions or finely diced red onions
- 1 jalapeño, finely diced (optional)
- 1 head romaine lettuce, roughly chopped
- 1 750g bag of frozen potato wedges (I used Cavendish)
- ¼ cup sliced black olives optional
Spreads & Sauces
- hummus
- tzatziki or tahini sauce
Instructions
Making the Falafel
- Add all ingredients, excluding the chickpea flour to a high powered blender or food processor.
- Pulse the food processor repeatedly until the texture resembles coarse sand. It should not be pureed.
- Add the falafel mixture to a mixing bowl then add in the chickpea flour. Mix well to combine, cover, and place in the fridge for at least 45 minutes.
- Form the falafel mixture into about 15 falafel balls. If the dough seems too wet, add a little flour to your hands or to the mixture 1 tsp at a time.
- Grease the air fryer tray with an olive oil spray. (Optional: lightly spray the falafel balls with olive oil.)
- Make sure there is space between each falafel ball. You may have to cook the falafel balls in 2 separate batches. Air fry at 375 degrees for 12-15 minutes. Check on them to make sure they a browned all around, but not burnt. (see below for oven baked and fried method)
Potato Wedges
- Cook the potato wedges according to the package instructions.
Assembling the Bowls
- Start by adding a bed a chopped romaine lettuce to each bowl.
- Add a generous dollop of hummus to each bowl.
- Next, add tomato, cucumber, jalapeño, falafel balls, olives, potato wedges and red onion.
- Drizzle a generous amount of tzatziki or tahini sauce on top, and enjoy!
Video
Notes
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- Make sure to drain and pat dry the chickpeas thoroughly to prevent excess moisture in the mixture.
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- Don’t over-process the mixture, as it can become too smooth and affect the texture of the falafel.
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- Adjust the spices to your liking. If you prefer a milder flavor, reduce the amount of cumin, coriander, and cayenne pepper.
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- Leftover falafel can be stored in an airtight container in the fridge for up to 3 days.
Baking
- Preheat your oven to 375°F (190°C).
- Place the falafel balls on a baking sheet lined with parchment paper. Lightly spray or brush them with olive oil.
- Bake for 25-30 minutes, flipping the falafel halfway through, until they are golden brown and crispy on the outside.
- Serve immediately while warm and crispy.
Pan Frying
- Heat a generous amount of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the falafel balls, making sure not to overcrowd the pan. You may need to do this in batches.
- Fry the falafel balls for about 3-4 minutes on each side, until they are golden brown and crispy.
- Transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
- Serve immediately while warm and crispy.
Deep Frying
- Heat enough oil in a deep fryer or a large pot to cover the falafel balls. The oil should reach a temperature of 350°F (175°C).
- Carefully lower the falafel balls into the hot oil in batches, making sure not to overcrowd the pot.
- Fry the falafel balls for about 2-3 minutes, or until they are golden brown and crispy.
- Use a slotted spoon to transfer the falafel to a plate lined with paper towels to drain any excess oil.
- Serve immediately while warm and crispy.
Nutrition
Conclusion: Falafel Bowls
Falafel Bowls are not just a treat for your taste buds but also a delightful way to eat healthily. With fresh ingredients, a variety of textures, and flavors, these bowls are sure to become a favorite in your kitchen. Whether you’re meal prepping or looking for a quick dinner, these bowls are versatile and satisfying. Give them a try and enjoy the explosion of flavors!
Loved the falafel balls such a great recipe thanks!
Thanks so much Lauren so happy you loved it