The Falafel Bowl

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The Falafel Bowl

Recipe Makes 4 Servings. Each Serving Is:










  • Canola or other vegetable oil
  • 1 c. uncooked basmati rice or 4 pitas
  • 1 c. cucumbers & bell peppers, chopped
  • 1 c. cherry tomatoes, halved
  • 3-4 c. spinach, chopped
  • 1/2 c. feta cheese, crumbled
  • 1/4 c. Tzatziki
  • 1/4 c. roasted red pepper sauce/dip


  • 2 c. dried chickpeas, soaked overnight
  • 1/2 c. fresh basil leaves
  • 3 Tbsp fresh parsley
  • Zest of 1 lemon
  • 2 cloves garlic
  • 1/2 red onion
  • 1 tsp baking powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Pinch of red chilies
  • Salt & pepper


1. Make sure to soak the chickpeas overnight. Then measure two cups of soaked chickpeas and add to a food processor with the other falafel ingredients. Pulse until it forms a a nice grainy texture. Form the falafels into equal, ping pong-sized balls.

3. Bring a large pot of oil to a simmer, around 350 degrees. Add about 6 falafels at a time and fry until golden brown. Transfer to a cooling rack and salt immediately. Alternatively, you can air fry or bake falafels with a bit of oil spray on the tops! Turn half way through and spray again to finish.

4. Assemble bowls with rice, veggies, falafels, and top with Tzatziki and some roasted red pepper sauce/dip. Enjoy! In the place of rice you can assemble pitas as well, which are equally as amazing!

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