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Falafel Bowls with an Epic Sauce

  • Prep Time: 15
  • Cook Time: 8
  • Total Time: 23 minutes
  • Yield: 14-16 Falafels 1x



For the Falafels:

  • 1 Cup Dry chickpeas, soaked for at least 12 hours
  • ⅓ Cup Chickpea Flour
  • ½ Red Onion, roughly chopped
  • 3 Cloves Garlic
  • ¼ Cup Fresh Parsley
  • ¼ tsp cumin
  • 1 tsp salt
  • ½ tsp ground pepper
  • Oil for frying

For the Salad:

  • 2 Cups Green leaves of choice
  • 1 Cup Cherry Tomatoes

For the Sauce:

  • 6 oz. (3/4 Cup) Greek Yogurt
  • 1/2 Cucumber, peeled and finely chopped
  • 1 Tablespoon Mayonnaise
  • 1 teaspoon dried Dill weed
  • Salt and pepper


  1. Set the chopped onion, garlic cloves and parsley in a food processor. Pulse a few times.
  2. Add previously soaked and drained chickpeas, cumin, salt and ground pepper and blend again. Blend until granulated texture.
  3. Transfer the mix to a bowl and add chickpea flour. Stir very well and let it rest for 5 minutes. After that, you should be able to form the falafel balls, add one more tablespoon of chickpea flour if needed.
  4. Pressing very well with your hands roll the mixture into 14-16 falafels. 
  5. Heat olive oil in a large skillet until it crackles when a splash of water hits it.  Set the heat to medium.  Cook the falafels until golden on all sides.
  6. Serve them in a salad bowl with green leaves, cherry tomatoes and tahini sauce and Naan bread on the side. 
  • Category: Dinner
  • Cuisine: Mediterranean

 *Limited period offer.



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