Deconstructed Falafel Bowl
Prep time
Cook time
Total time
All the goodness of falafels with only a fraction of the work! This bowl is full of good stuff, and takes no time at all to put together! Adapted from Vegan Yack Attack & The Vegan Cookbook Aficionado.
Recipe type: Entree
Serves: 2-4
Roasted Chickpeas
  • 3 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Tahini Dressing
  • ⅓ cup tahini
  • 3 tbsp lemon juice
  • 1 large clove garlic, grated with microplane
  • ¼ cup water
  • 1 tbsp olive oil
  • pinch of salt
  • ½ tbsp fresh parsley, minced
Putting everything together
  • Roasted chickpeas
  • Cooked quinoa
  • Lettuce, shredded
  • Cucumber, sliced
  • Tomatoes, sliced
  • Hummus
  • Tahini dressing
  • Hot sauce
Roasted Chickpeas
  1. Pre-heat oven to 375F.
  2. Add chickpeas to a large bowl (if you're using canned chickpeas, rinse them first). Add olive oil, lemon juice, onion, garlic, cumin, coriander, salt, and pepper, and mix well, until the chickpeas are all coated completely.
  3. Add chickpeas to baking sheet and cook for 25 minutes, stirring once or twice during cooking.
  4. Toss with the fresh parsley and set aside.
Tahini Dressing
  1. Add all ingredients to a small bowl and whisk until everything comes together nicely. Add more water, if necessary, 1 tbsp at a time.
Putting it all together
  1. In bowls, add some of the cooked quinoa, a bunch of roasted chickpeas, some tomatoes, some cucumber, a handful of lettuce, and a big dollop of hummus. Drizzle on some of the tahini dressing and a squirt (or more) of hot sauce. Serve and enjoy!
Recipe by Vegan Recipes from Cassie Howard at