Vegan Falafel Bowl
Add Preferred SourceEvery time I set a Vegan Falafel Bowl on the table, it disappears fast. Crispy golden chickpea falafel packed with garlic, cumin, and fresh parsley sit on a bed of cool greens and juicy cherry tomatoes, all drizzled with a lemon maple tahini dressing that’s nutty, tangy, and just a little sweet.
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I make this for quick dinners, meal prep, and packed lunches because it’s healthy, filling, and so flavorful. The falafel are great at room temperature, which makes them easy to take on the go. Everything can be prepped ahead and assembled when you’re ready to eat. Store any leftover falafel in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Vegan Falafel Bowl with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s everything you need to know to get golden, crispy homemade falafel and a silky tahini dressing on the table without any stress.
Pulse the Aromatics
Add the onion, garlic, and parsley to your food processor and pulse a few times until roughly chopped. I like using this food processor, which makes quick work of this step and gives you that perfect coarse texture without over-processing.
You’re not blending them smoothly here, just getting things chopped and fragrant.
Process the Chickpea Mixture
Add the drained chickpeas, cumin, salt, and pepper to the food processor and process until a granulated texture forms. You want it to look like coarse, slightly clumpy crumbs, not a paste.
The texture at this stage is what gives the falafel its structure once fried. Use dried chickpeas, not canned: Canned chickpeas have too much moisture, which can make your falafel fall apart or turn mushy rather than crisp up and hold together.
Rest the Mixture
Transfer the mix into a bowl and stir in the chickpea flour until fully combined. Let the mixture sit for 5 minutes. A glass mixing bowl is great here, since you’ll be doing a fair amount of stirring and want something stable on the counter.
Shape the Falafel
Roll the falafel mixture into balls; you should end up with around 14 to 16 falafels. You can also press the mixture into falafel patties instead of balls if you prefer a flatter shape that’s easier to flip.
Keep them roughly the same size so they cook evenly. If the mixture feels a little soft, pop it in the fridge for a few minutes before rolling.
The mixture and chickpea flour are naturally gluten-free, so this falafel works for anyone avoiding gluten.
Fry Until Golden
Add olive oil to a skillet and fry the falafel balls until lightly brown and crispy, turning as necessary. I always use this large skillet because it holds heat evenly and delivers a consistent golden crust on all sides.
Once cooked, transfer the falafel to a paper towel to absorb the excess oil.
Make the Tahini Dressing
While the falafel fries, whisk the tahini, lemon juice, maple syrup, crushed garlic, and water together in a bowl until smooth. Add more water for a thinner, drizzleable consistency.
Assemble and Serve
Add the greens and cherry tomatoes to your bowls, top with the warm falafel, and drizzle the tahini dressing generously on top. You can also sprinkle some fresh herbs and sesame seeds.
Serve immediately while the falafel is still hot and crispy. Enjoy!
If you’re bringing the Vegan Falafel Bowl to a potluck, work lunch, or outdoor gathering, pack the components separately so the greens don’t wilt, and the falafel stays as crispy as possible. Keep the falafel in a leakproof food container, and transport the tahini dressing in a small jar with a tight-fitting lid.
An insulated casserole tote like this one keeps the greens and tomatoes fresh and cool until you’re ready to assemble. Put it all together just before serving for the best texture and presentation.
Equipment
Ingredients
Falafel
- 3 cloves garlic
- ½ red onion chopped
- ¼ cup fresh parsley chopped
- 1 cup dried chickpeas soaked for at least 12 hours (or two 15oz cans of cooked chickpeas)
- ¼ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ⅓ cup chickpea flour
- Olive oil for frying
Tahini sauce
- 2 tablespoons tahini
- Juice of 1/2 lemon
- 1 tablespoon maple syrup
- 1 clove garlic crushed
- 2 tablespoons water
To Serve
- 2 cups green leaves
- 1 cup cherry tomatoes
Instructions
- Add onion, garlic, and parsley into your food processor and pulse a few times.
- Add drained chickpeas, cumin, salt & pepper, and process until you have a granulated texture.
- Transfer the mix into a bowl, and add the chickpea flour. Stir well and let the mixture sit for 5 minutes.
- Roll the mixture into balls – it should make around 14-16 falafels.
- Add oil to a skillet and fry the balls until lightly brown and crispy. Turning as necessary.
- While the falafel is cooking, prepare the tahini dressing by adding all the ingredients together in a bowl, and whisking to combine. Add more water if you like a runner sauce.
- Once cooked, place the falafel onto a paper towel to absorb excess oil.
- Assemble your bowls by adding greens, tomatoes, and falafel to a bowl, and drizzling the tahini dressing on top.
Notes
- Use dried chickpeas, not canned: Canned chickpeas have too much moisture, which can make your falafel fall apart or turn mushy rather than crisp up and hold together.
- Don’t skip the resting time: Letting the mixture sit for 5 minutes after adding the chickpea flour lets everything hydrate and bind properly, so your falafel doesn’t crumble when you fry it.
- Test your oil temperature: Drop a small piece of the mixture into the oil, and if it sizzles right away and starts browning within 30 seconds, your oil is ready for frying the falafel.
- Pack the balls firmly: Press the mixture together tightly when shaping each falafel so they hold up during frying and don’t break apart when you flip them in the skillet.
- Adjust the tahini consistency: Start with 2 tablespoons of water in the sauce, then add more a teaspoon at a time until you get the consistency you want, whether you prefer it thick or pourable.
- Flash freeze for meal prep: Freeze cooked falafel on a baking sheet for 1 hour before transferring to containers so they don’t stick together and you can grab just what you need for each meal.
Nutrition
How to Store Leftovers
Leftover falafel keeps well in an airtight container in the fridge for up to 4 days. Store the tahini dressing, greens, and tomatoes separately so nothing gets soggy.
To reheat the falafel, pop them in a skillet over medium heat for a few minutes per side to bring back that crispy exterior, or use an air fryer for a few minutes at 375°F. For longer storage, the falafel freezes well for up to 3 months.
Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe zip bag, so they don’t clump together. Thaw overnight in the fridge, then reheat in a skillet or an air fryer before serving.
What to Serve With Vegan Falafel Bowl
I love serving it with warm pita bread or flatbread on the side for scooping up extra tahini sauce and any fallen falafel pieces. Creamy hummus, baba ganoush, a fresh vegetable salad, or a simple cucumber salad with lemon and dill make great additions if you want to turn the bowls into a full Mediterranean spread.
For something heartier, add a scoop of seasoned rice or quinoa to the bottom of each bowl, then pile on the greens and falafel. Roasted vegetables like cauliflower, sweet potatoes, or eggplant fit right into the Mediterranean theme and add extra texture and flavor.
A side of crispy baked potato wedges or sweet potato fries gives you something to dip into that creamy tahini sauce. For drinks, serve with iced mint tea, fresh lemonade, or sparkling water with cucumber and lime.
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