This super colorful Falafel Bowl With Avocado, Sriracha & Tahini is a fun twist on the traditional sandwich. Lightened up by baking the falafel instead of frying it.
- For the Falafel (makes 24):
- 1 cup raw dried chickpeas, soaked overnight in 2½ cups of water
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 tsp lemon zest
- 1 tsp salt
- 1 tsp coriander
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp hot paprika
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp all spice
- 1/16 tsp cardamon
- 2 tbsp extra virgin olive oil
- Cooking spray
- For the Tahini Sauce:
- ½ cup tahini paste
- ¼ cup plus 2 tbsp lemon juice
- ½ tsp salt
- ¼ cup water
- For the Salad:
- 1 Romain heart, chopped
- 4 radishes, sliced
- 2 roasted beets, diced ( you can roast them at home, see instructions here or use store bought, such as Love Beets )
- 2 carrots, shredded
- 2 vine ripe tomatoes, diced
- ½ Hass avocado, sliced
- Za'atar Pita Chips (recipe follows)
- Sriracha to taste
- To prepare the Falafel:
- Preheat oven to 400F. Generously spray a mini muffin tin with cooking spray
- Drain the soaked chickpeas. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth. Transfer to a bowl, add olive oil and mix well
- Using your hands or a small ice cream scoop and working with approximately 1½ tablespoons, form small balls and place them in the mini muffin tin. Bake at 400F for 15 minutes
- To prepare the Tahini Sauce:
- In a small bowl, whisk together tahini, salt and lemon juice until it thickens
- Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
- To assemble the salad:
- Place lettuce on the bottom of 2 salad bowls. Add 3-4 falafel balls per bowl and the rest of the salad ingredients. Top with tahini sauce and sriracha, and serve with za'atar pita chips on the side
Falafel can be frozen after baked
Don't have time to make falafel from scratch? Try this mix !
A good falafel sandwich is pretty hard to outdo. Soft warm pita bread, crunchy, spice filled falafel, tangy pickles, fresh tomatoes and creamy tahini… Perfection! Finding a good falafel sandwich however… not always an easy task. That’s one of the reasons we came up with a recipe for homemade baked falafel a couple of years ago. And to this day, it has been one of our most popular and shared recipes!
By baking the falafel instead of frying it, not only we lightened it up, but we also made it a little bit easier to prepare ( yes, we admit it, we think frying is a royal pain in the toosh).
Using that same recipe, we’ve created this gorgeous falafel bowl, filled with crunchy Romaine lettuce, sweet roasted beets, spicy radishes, shredded carrots and creamy avocado. Topped with tahini and sriracha, for some heat and tang.
And to make it even better, we’re serving it with homemade za’atar pita chips (because, what’s falafel without pita bread, right??).
So if you’re a big fan of bowls, like we are, but you’re looking for an alternative to your taco, burrito or rice bowl, give this one a try! And as always, you can try our recipe or make it your own by adding your favorite veggies.
- 3 pita pockets
- 4 tbsp extra virgin olive oil
- 6 tbsp za’atar (you'll need 1 tbsp per pita half)
- Preheat the oven to 375F. Line a baking sheet with aluminum foil
- Slice each pita pocket along the edge to make 2 halves. Place them on the baking sheet, drizzle olive oil over each half and sprinkle with za’atar. Bake at 375F for 15 minutes, until golden brown. Set aside to cool