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Falafel Rice Bowl Recipe with Easy Tahini Sauce

Flavorful vegetarian meal with crispy chickpea patties, turmeric rice & fresh veggies
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 12 falafel patties see below
  • 4 Persian cucumbers sliced
  • 2 tomatoes chopped
  • 1 cup pickled onions see below
  • 4 cups turmeric rice see below
  • 1 cup tahini sauce see below

Tahini Sauce

  • 1 cup Greek yogurt
  • 2 Tbsp. tahini
  • 2 tsp. lemon juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 Tbsp. fresh mint finely chopped
  • 1 tsp. fresh parsley finely chopped

Falafel

  • 1 14 oz. can chickpeas (garbanzo beans) drained
  • 1 white or yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • zest of 1 lemon
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. baking powder
  • 1/4 tsp. red pepper flakes

Pickled Onions

  • 1 red onion thinly sliced
  • 1 cup water
  • 1 cup white vinegar
  • 1 1/2 Tbsp. sugar
  • 1 Tbsp. kosher salt

Turmeric Rice

  • 2 cup Jasmine or basmati rice uncooked
  • 3 cups vegetable broth
  • 4 Tbsp. extra virgin olive oil
  • 1/2 cup white or yellow onion diced
  • 6 cloves garlic minced
  • 3 tsp. turmeric
  • 1 tsp. salt

Instructions
 

  • Prep the falafel: Put all ingredients into a food processor and blend until combined but not completely smooth. Chill in the refrigerator for at least 30 minutes.
  • Make the pickled onions: Thinly slice the onion. Place the slices into a mason jar or heavy duty plastic container. Bring the water, vinegar, sugar and salt to a boil in a small saucepan. Once the salt and sugar are dissolved, pour the pickling liquid over the onions. Fill to the top of the container and seal it. Let it sit until it cools to room temperature. Store in the refrigerator.
  • Make the tahini yogurt: Combine all of the ingredients together in small bowl. Set aside.
  • Make the turmeric rice: In a saucepan, heat the oil over medium heat. Saute the onions and garlic in the oil until sizzling. Add the rice. Coat the rice in the oil and toast it until it begins to turn golden in color. Pour in the broth and turmeric. Bring to a boil. Lower the heat and cover. Simmer 10 minutes. Remove from heat and let it sit for 10 more minutes before serving.
  • Make the falafel: Heat 1 inch of olive oil in a large pan over medium heat. Remove falafel mixture from the refrigerator, and gently place heaping tablespoons of the mixture into the oil. Allow the falafel to brown on one side, about 3-4 minutes, and then use a slotted spoon to flip them over for another 3-4 minutes. Transfer to a paper towel-lined plate.
  • Assemble the bowls: Divide rice among 4 serving bowls. Place 3-4 falafels (depending on size) into each bowl. Garnish with cucumbers, tomatoes and pickled onions. Drizzle tahini sauce over the bowls.
Keyword dinner, vegetarian
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