Save My kitchen smelled like a spice market the first time I baked falafel instead of frying them. I was skeptical, honestly, convinced they'd turn out dry and crumbly. But when they emerged golden and crisp from the oven, I took a bite standing right there by the stove and realized I'd never go back to the oil-splattered stovetop method again. This bowl became my answer to those weeks when I craved something filling but light, hearty but bright.
I made this for a friend who swore she didn't like quinoa, and she went quiet after the first forkful. She looked up at me and said, I think I've just been eating it wrong my whole life. That moment felt like a small victory, watching her scoop up every last chickpea and tomato from her bowl. It reminded me that sometimes the right combination of textures and flavors can change someone's mind entirely.
Ingredients
- Chickpeas: The backbone of the falafel, they need to be well-drained and patted dry so the mixture holds together without being pasty.
- Fresh parsley and cilantro: These bring brightness and a grassy bite that dried herbs just can't match, so don't skip them.
- Chickpea flour: This binds the falafel while keeping them gluten-free and gives them structure without making them heavy.
- Quinoa: Rinse it well under cold water to wash away the natural coating that can taste bitter and soapy.
- Tahini: The creaminess here is non-negotiable, and a good quality tahini will transform the sauce from gritty to silky.
- Cucumber and cherry tomatoes: They add crunch and juiciness, cutting through the richness of the tahini and falafel.
- Garlic: Fresh minced garlic in both the falafel and sauce gives layers of sharpness that mellow as they cook or sit.
- Lemon juice: Brightens everything and helps thin the tahini into a pourable, tangy drizzle.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment so the falafel don't stick. This step sounds small, but it saves you from scraping later.
- Blend the Falafel Mixture:
- Pulse the chickpeas, herbs, green onions, garlic, spices, lemon juice, and chickpea flour in a food processor until the mixture looks coarse but cohesive, like wet sand. Stop before it turns into hummus.
- Shape the Falafel:
- Dampen your hands and roll the mixture into 12 even balls or flatten them into patties. Brush each one with a little olive oil so they crisp up beautifully in the oven.
- Bake Until Golden:
- Bake for 22 to 25 minutes, flipping them halfway through so both sides get that crispy, toasted exterior. They should feel firm when you gently press on them.
- Cook the Quinoa:
- Bring quinoa, water, and salt to a boil, then lower the heat, cover, and let it simmer for 15 minutes. Let it sit off the heat for 5 minutes, then fluff it with a fork to keep it light.
- Whisk the Tahini Sauce:
- Combine tahini, garlic, lemon juice, salt, and water, whisking until smooth and pourable. Add more water a teaspoon at a time if it's too thick.
- Build Your Bowls:
- Divide the quinoa into four bowls, then top each with cucumber, tomatoes, green onion, and three falafel. Drizzle generously with the tahini sauce and serve right away.
Save One summer evening, I served these bowls on the back porch with the sun setting low and everything tasted better outside. My neighbor leaned over and asked for the recipe twice because she didn't believe something this colorful and satisfying could come together in under an hour. That night, this dish stopped being just dinner and became the kind of meal I associated with ease and good company.
How to Store and Reheat
Store the falafel separately from the quinoa and fresh veggies so nothing gets soggy. Keep them in airtight containers in the fridge for up to three days. When you're ready to eat, reheat the falafel in a 350°F oven for about 8 minutes until they crisp up again. The tahini sauce keeps well in a jar in the fridge and just needs a good stir before drizzling.
What to Serve Alongside
Warm pita bread or flatbread is perfect for scooping up every last bit of sauce and quinoa. A simple side of hummus or baba ganoush adds more creaminess without much effort. If you want something crunchy, toss together a quick cabbage slaw with lemon and olive oil. A cold glass of mint lemonade or iced hibiscus tea rounds out the meal beautifully.
Common Questions and Fixes
If your falafel are browning too fast on the outside but still soft inside, lower the oven temperature to 375°F and bake a few minutes longer. You can also freeze unbaked falafel on a tray, then transfer them to a bag and bake from frozen, adding five extra minutes to the time. For a nut-free version, skip any almond garnishes and stick with seeds like pumpkin or sunflower.
- Use red quinoa or a tri-color blend for a slightly nuttier flavor and more visual interest.
- Swap cherry tomatoes for diced bell pepper if you want a sweeter crunch.
- Double the tahini sauce recipe because you'll want extra for dipping or drizzling on everything.
Save This bowl has become my go-to whenever I want something that feels like a treat but doesn't leave me sluggish afterward. I hope it finds a regular spot in your kitchen, too.
Recipe FAQ
- → Can I fry the falafel instead of baking?
Yes, you can shallow fry the falafel in oil over medium heat for 3-4 minutes per side until golden brown. Frying creates a crispier exterior, though baking produces excellent results with less oil.
- → What can I substitute for chickpea flour?
All-purpose flour works as a binder, though chickpea flour maintains the authentic flavor profile. For gluten-free options, try oat flour or almond flour. Start with 2 tablespoons and add more if the mixture feels too wet.
- → How do I prevent the quinoa from becoming mushy?
Rinse quinoa thoroughly before cooking to remove bitter saponins. Use the 2:1 water-to-quinoa ratio, simmer gently, and let it stand covered for 5 minutes off heat. Fluff with a fork to separate grains before serving.
- → Can I make the components ahead of time?
Falafel mixture can be prepared and refrigerated for up to 24 hours before baking. Quinoa stays fresh for 4-5 days when stored properly. The tahini sauce thickens in the refrigerator—thin with water and whisk before serving.
- → Is this suitable for meal prep?
Absolutely. Store components separately in airtight containers: falafel, quinoa, vegetables, and sauce. Reheat falafel in a 350°F oven for 5-7 minutes to restore crispness. Assemble bowls just before eating for best texture.
- → What vegetables work well in this bowl?
Beyond cucumber and tomatoes, try shredded carrots, diced bell peppers, radishes, or roasted eggplant. Fresh herbs like mint or dill add brightness. Pickled onions or olives provide tangy contrast to the creamy tahini.