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A bowl containing yellow rice, falafel, sliced cucumber, red onions, dill, feta cheese, and mint leaves, topped with hummus and drizzled with a white sauce.
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5 from 1 vote

Falafel Bowl Recipe

This falafel bowl is layered with fluffy turmeric rice, fresh salad, homemade fried falafel, and a creamy cucumber sauce. Packed with flavor and nutrition, this vegetarian-friendly, Middle Eastern-inspired dish is oh-so-satisfying.
Prep Time14 hours
Cook Time10 minutes
Total Time14 hours 10 minutes
Course: Bowl
Cuisine: American Fusion
Keyword: falafel bowl
Servings: 6
Author: Emily Richter

Ingredients

Falafel

  • 12 oz. garbanzo beans dried
  • ½ cup fresh cilantro packed
  • ½ cup fresh parsley packed
  • ⅓ cup fresh dill packed
  • 1.5 teaspoons sea salt
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • 1 teaspoon cumin
  • ½ teaspoon ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon fresh lemon juice
  • 3-5 garlic cloves

Salad

  • 1 large fennel bulb thinly sliced
  • ½ red onion thinly sliced
  • 1.5 cups sliced cucumbers*
  • 2 tablespoons fresh chopped dill
  • 6-8 fresh mint leaves roughly chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked pepper
  • Turmeric Rice
  • 2 cups basmati rice thoroughly rinsed
  • 1 teaspoon sea salt
  • ½ teaspoon ground turmeric
  • 3 ½ cups water

Cucumber Sauce

  • ⅔ cup Greek yogurt
  • ¼ cup grated cucumber
  • 2 tablespoons fresh lemon juice
  • Salt to taste

Other Ingredients

  • 1 cup creamy hummus any kinds
  • ⅓ cup feta crumbles

Instructions

  • First, prepare the falafel. Add the garbanzo beans to a bowl and cover the beans in water. Let the beans soak overnight to rehydrate. Do not use canned garbanzo beans, this recipe will not work.
    Two glass bowls on a marble surface: one with dried chickpeas and the other with soaked chickpeas in water.
  • The next day, drain the water from the beans. Rinse the beans and place them on a paper towel or a tea towel. Cover the beans with another towel and gently massage the beans to remove the outer casing of the beans. Remove as many as possible.
    A large number of yellow chickpeas spread out on a white paper towel.
  • Transfer the beans to a food processor. Add the rest of the ingredients for the falafel to the food processor and process until pulverized and completely combined. You may have to scrape the sides down a few times. The mixture should form a ball when you squeeze it in your hand.
    A food processor filled with blended green pesto.
  • Scoop 3 tablespoons of the falafel mixture into your hand and place it on a plate. Repeat until all the mixture is gone.
    A white plate with twelve round, greenish-yellow falafel balls. Nearby are a bowl of falafel mixture, a bowl of salt, three garlic cloves, a cloth, and a pair of tongs.
  • Heat 4-5 tablespoons of avocado oil in a large skillet over high heat. When the oil is hot, place the falafel in the oil. Fry the falafel for 1-2 minutes on each side until the whole falafel is golden brown. Place the cooked falafel on a paper towel-lined plate and salt. Set aside when all of the falafel has been cooked.*
    A skillet with twelve golden-brown falafel balls frying in oil on a light-colored surface.
  • Prepare the rice. Add the rice, water, turmeric, and salt to a saucepan and stir. Bring the water to a simmer.
  • Cover and turn the heat to medium/low and cook for 12-15 minutes. Tilt the saucepan and when there is no excess liquid, remove the pot from the heat. Leave the pot covered for 5-10 minutes. Remove from the cover and fluff with a fork. Set aside.
    A saucepan filled with yellow rice and a wooden spoon resting inside.
  • Prepare the salad. Add all of the salad ingredients to a bowl and toss. Refrigerate for at least 10 minutes or longer for optimal flavor.
    Hands mixing a salad with cucumbers, red onions, and herbs in a white bowl using two gold utensils.
  • Mix all of the ingredients for the cucumber sauce in a bowl.
    A bowl of creamy dressing with chopped green herbs and a spoon inside.
  • Assemble the bowls by evenly dividing the rice salad, falafel, and hummus into each bowl. Top with the cucumber sauce and enjoy.
    A bowl containing yellow rice, falafel, sliced cucumber, red onions, dill, feta cheese, and mint leaves, topped with hummus and drizzled with a white sauce.

Video

Notes

  • Do NOT use canned garbanzo beans for this recipe. We’ve tested this recipe with both beans and the canned garbanzo beans leave you with mush.
  • Air fryer instructions: Preheat the air fryer to 400ºF. Place the falafel in the basket and spray them with a cooking spray. Be sure to coat them in oil. Season them with salt. Air fry the falafel for 10 minutes. Remove them from the air fryer. Set aside.
  • If you would like to add spice to this bowl, add a scoop of harissa sauce to the bowl or top with red pepper flakes.

Nutrition

Calories: 475kcal | Carbohydrates: 79g | Protein: 18g | Fat: 10g | Fiber: 10g | Sugar: 6g