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Falafel Buddha Bowls

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A nourishing and colorful Falafel Buddha Bowl filled with crispy homemade falafel, fresh vegetables, and a creamy tahini sauce. This wholesome bowl is protein-packed, satisfying, and naturally vegetarian and gluten-free.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls
  • Category: Main Course
  • Method: Pan-Fried
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

    • 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 (or olive 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 (more as needed)

For the bowl:

  • 4 cups mixed greens
  • 1 cup diced red cabbage
  • 1/2 cup crumbled feta cheese (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives
  • 1 cup sliced cucumber

Instructions

  1. Make the falafel: In a food processor, blend chickpeas, onion, parsley, cilantro, garlic, salt, cayenne, and cumin into a thick paste, leaving a little texture. Stir in baking powder and add flour gradually until mixture holds together. Shape into small patties using 1/4 cup measure.
  2. Heat ghee oil in a skillet over medium heat and cook patties until golden brown and crispy on both sides. Set aside.
  3. Make the tahini sauce: Blend tahini, lemon juice, garlic, apple cider vinegar, dill, and almond milk until smooth and creamy. Adjust almond milk for desired consistency.
  4. Assemble the bowls: Divide mixed greens, cabbage, tomatoes, cucumber, feta, and olives among bowls. Top with falafel and drizzle generously with tahini sauce.

Notes

  • Falafel mixture can be made a day ahead for easier shaping.
  • Bake falafel at 400°F for 20–25 minutes (flip halfway) for a lighter option.
  • For a vegan version, skip or replace feta with plant-based cheese.
  • Add quinoa, brown rice, or roasted chickpeas for extra protein and crunch.
  • Store falafel separately in fridge for 3 days; reheat in oven or skillet for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/falafel-buddha-bowls/