This Falafel Buddha Bowl is a vibrant, nourishing meal that’s filled with crispy falafel, crunchy vegetables, and a creamy tahini sauce. I love how it balances hearty protein-rich falafel with refreshing greens and tangy toppings, making it both satisfying and wholesome.

Why You’ll Love This Recipe

I like this recipe because it layers so many flavors and textures into one bowl. The falafel is golden and crispy on the outside but soft and flavorful inside. The fresh vegetables keep the dish bright and crunchy, while the tahini sauce adds a creamy finish that ties everything together. It’s a meal that feels comforting yet energizing, and since it’s naturally vegetarian and gluten-free, I can serve it to just about anyone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the falafel:

• 2 15-ounce cans chickpeas, rinsed and drained

• 1/4 red onion, chopped

• 1 cup chopped fresh parsley (about 1/4 bunch)

• 1 cup chopped fresh cilantro (about 1/4 bunch)

• 3 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp cayenne

• 1 tsp cumin

• 1 tsp baking powder

• 1/2 cup chickpea flour (or all-purpose flour)

• 1/4 cup ghee oil

For the tahini sauce:

• 1/4 cup tahini

• Juice from 1/2 lemon

• 1 garlic clove, minced

• 1/2 tsp apple cider vinegar

• 2 tbsp fresh dill, chopped

• 1/4 cup unsweetened almond milk

For the bowl:

• 4 cups mixed greens

• 1 cup diced red cabbage

• 1/2 cup crumbled feta cheese

• 1 cup cherry tomatoes, halved

• 1/2 cup kalamata olives

• 1 cup sliced cucumber

Directions

1. Make the falafel: In a food processor, I blend chickpeas, onion, parsley, cilantro, garlic, salt, cayenne, and cumin into a thick paste. I leave a little texture for the best falafel. I stir in baking powder, then add flour gradually until I can shape patties. Using a 1/4 cup measure, I form small patties. I heat ghee oil in a skillet and cook the patties until both sides are golden brown and crispy.

2. Make the tahini sauce: I add all the sauce ingredients to a blender and process until creamy, adding more almond milk if needed.

3. Assemble the bowls: In each bowl, I layer mixed greens, red cabbage, tomatoes, cucumbers, feta, and olives. I top with falafel and drizzle with tahini sauce.

Servings and timing

This recipe makes 4 bowls. It takes about 30 minutes to prepare from start to finish, making it a great option for a quick yet nourishing meal.

Variations

I sometimes swap the feta for a dairy-free cheese if I want to keep it vegan. For extra crunch, I like to add roasted chickpeas or toasted pumpkin seeds. If I want more warmth in the bowl, I serve the falafel over quinoa or brown rice instead of just greens.

Storage/Reheating

I store leftover falafel in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet or oven until warmed through and crispy again. The tahini sauce keeps well in the fridge for about 4 days, and I give it a stir before serving. I prefer to store the veggies separately and assemble fresh bowls when ready to eat.

FAQs

Can I bake the falafel instead of pan-frying?

Yes, I can bake them at 400°F for about 20–25 minutes, flipping halfway. They won’t be quite as crispy as pan-fried, but still delicious.

Can I make the falafel mixture ahead of time?

I like to prepare the mixture a day in advance and keep it in the fridge. This makes it easier to form patties when I’m ready to cook.

What can I use instead of ghee oil?

I often use olive oil or avocado oil, both of which work well for frying the falafel.

Is there a way to make this recipe vegan?

Yes, I skip the feta or replace it with a vegan cheese. The rest of the ingredients are already vegan-friendly.

Can I freeze the falafel?

Yes, I freeze cooked falafel in a single layer, then transfer them to a freezer bag. To reheat, I bake them until hot and crisp.

Conclusion

This Falafel Buddha Bowl is one of my favorite meals when I want something nourishing, colorful, and satisfying. I enjoy how the crispy falafel pairs with the fresh vegetables and creamy tahini sauce. It’s versatile enough to adjust to my preferences and makes a quick, wholesome dinner any night of the week.