As much as I love falafel, I really hate making them. They’re tedious and I’m lazy, so it’s rare that I make them. I have to really, really want falafel.
Of course, I’m a perfectionist and my falafel balls must all be identical in size and shape, so perhaps that’s why they take me so long to prepare, but who knows. All I know is that I love falafel and wanted to find a way to make this dish quicker.
All of the deliciousness of falafel, without the hard work involved. Now that’s my kind of recipe!
I adapted it slightly, removing some ingredients and lessening others to suit my personal tastes, so feel free to check out the recipe on Vegan Yack Attack for Megan’s take on these bowls.
- 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
- 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
- Roasted chickpeas
- Cooked quinoa
- Lettuce, shredded
- Cucumber, sliced
- Tomatoes, sliced
- Tahini dressing
- Hot sauce
- Pre-heat oven to 375F.
- 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.
- Add chickpeas to baking sheet and cook for 25 minutes, stirring once or twice during cooking.
- Toss with the fresh parsley and set aside.
- Add all ingredients to a small bowl and whisk until everything comes together nicely. Add more water, if necessary, 1 tbsp at a time.
- 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!