Falafel Power Bowl with Quinoa and Spicy Harissa
Equipment
- 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.
Ingredients
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
Instructions
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.