If you're on the hunt for a protein-packed, flavor-loaded, plant-based bowl that doesn’t skimp on satisfaction, this Falafel Power Bowl with Quinoa and Spicy Harissa is a game changer. It’s vibrant, nourishing, and seriously addictive in the best way. Think crispy golden falafel, nutty quinoa, crisp vegetables, tangy tahini drizzle, and a punch of heat from spicy harissa. Whether you're into vegan bowls recipes, looking for healthy bowls for lunch, or just in the mood for something different, this bowl is going to tick all your boxes. It fits beautifully into any meatless meals rotation and offers a twist on the usual bowl recipes vegan lovers know and love.
Falafel Power Bowl with Quinoa and Spicy Harissa
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Middle Eastern
Food processor Crucial for blending the falafel mixture. If you don’t have one, a high-powered blender can work in a pinch, though it's more labor-intensive.
Mixing bowls For tossing and prepping individual components.
Frying pan or air fryer A deep frying pan works well, but for a lighter option, you can air-fry or bake the falafel.
Saucepan with lid For cooking the quinoa.
Sharp knife and cutting board For prepping all the fresh toppings.
For the Falafel
- 1 ½ cups dried chickpeas soaked overnight, NOT canned
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 1 small onion roughly chopped
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp salt
- ¼ tsp baking soda
- 1 tbsp flour chickpea or all-purpose
- Oil for frying avocado or canola
For the Quinoa Base
- 1 cup quinoa
- 2 cups water or vegetable broth
- Pinch of salt
Bowl Toppings
- 1 cup shredded purple cabbage
- 1 medium cucumber diced
- 1 medium carrot shredded or ribboned
- 1 avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup pickled red onions optional but highly recommended
- Fresh parsley or mint for garnish
Spicy Harissa Dressing
- 2 tbsp harissa paste adjust to taste
- 1 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 –2 tbsp water to thin
- Salt to taste
Step 1: Soak the Chickpeas
Start by soaking your dried chickpeas in water for 12–24 hours. This is crucial—canned chickpeas won’t work well as they’re too soft and moist for proper falafel texture.
Step 2: Make the Falafel
Drain the chickpeas thoroughly. In a food processor, combine chickpeas, herbs, onion, garlic, cumin, coriander, salt, baking soda, and flour. Pulse until a coarse, grainy mixture forms that holds together when pressed. Chill the mixture for 20–30 minutes to firm it up for shaping.
Step 3: Cook the Quinoa
While the falafel mixture chills, rinse the quinoa under cold water. Combine with water or broth and a pinch of salt in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and set aside.
Step 4: Shape and Fry the Falafel
Form the falafel mix into small patties or balls. Heat about ½ inch of oil in a pan over medium heat and fry the falafel for 3–4 minutes per side until deeply golden and crisp. Alternatively, air fry at 375°F for 15 minutes, flipping halfway.
Step 5: Mix the Spicy Harissa Dressing
Whisk together harissa paste, lemon juice, tahini, olive oil, and enough water to make a pourable sauce. Season with salt to taste.
Step 6: Assemble the Power Bowl
In each bowl, start with a generous scoop of fluffy quinoa. Add a few falafel, then pile on shredded cabbage, cucumber, carrot, avocado, tomatoes, and pickled onions. Drizzle generously with the spicy harissa dressing and sprinkle with herbs.
Pairings
This falafel power bowl shines on its own but can be paired beautifully with:
- Mint lemonade or a cucumber-mint cooler to cool the palate.
- Pita chips or warm flatbread on the side for scooping.
- A small bowl of hummus or baba ganoush for added richness.
- If you're meal prepping for the week, serve with different dressings each day—try a lemon tahini one day, a cilantro-lime vinaigrette the next.
This bowl also pairs perfectly with other power bowls meal prep strategies—make the components in bulk and mix-and-match during the week.
FAQs
1. Can I use canned chickpeas for falafel?
No, canned chickpeas are too soft and moist, leading to mushy falafel that fall apart when cooked. Always use dried chickpeas soaked overnight for best results.
2. Can I bake or air-fry the falafel instead of frying?
Absolutely. For a healthier option, you can bake at 400°F for 25–30 minutes (flip halfway), or air fry at 375°F for 12–15 minutes. You’ll still get that crispy exterior with less oil.
3. Is there a substitute for quinoa?
Yes, you can use brown rice, bulgur, couscous, or even cauliflower rice. But quinoa is ideal for quinoa power bowl lovers due to its protein content and nutty flavor.
4. What protein alternatives can I use instead of falafel?
If you want to switch it up, try spiced tofu bowls with grilled or baked tofu cubes, or even roasted chickpeas for crunch. These alternatives also work great in any protein bowls or vegan rice bowl setups.
5. How long will leftovers last?
Most components (quinoa, falafel, and dressing) will last 4–5 days in the fridge. Store toppings separately to keep them fresh. This makes it perfect for power bowls meal prep and quick vegan dinners.
