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Falafel Rice Bowl Recipe
A healthy and filling Middle Eastern-inspired rice bowl topped with crispy falafel, fresh veggies, and a creamy yogurt sauce.
Equipment
- Food processor
- deep skillet
- medium pot
- Mixing bowl
Ingredients
For the Falafel:
- 1 can of chickpeas,drained and rinsed
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper, to taste
- ¼ cup flour
- ¼ tsp baking powder
- Oil for frying
For the Rice Bowl:
- 1 cup long-grain white rice
- 2 cups water
- ¼ tsp cucumber
- ½ red onion, chopped
- ½ tomato, chopped
- Salt, to taste
For the Sauce:
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp cumin
- Salt, to taste
Instructions
- Make the falafel: In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until everything is combined but still slightly chunky. Transfer the mixture to a bowl and add the flour and baking powder. Mix until everything is well combined.
- Fry the falafel: Heat about 1 inch of oil in a deep skillet over medium-high heat. Form the falafel mixture into small balls or patties and fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Make the rice: Rinse the rice in a fine-mesh strainer until the water runs clear. In a medium pot, bring the rice, water, and salt to a boil. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, until the rice is tender and the water is absorbed.
- Make the sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, cumin, and salt.
- Assemble the rice bowl: Place a scoop of rice in a bowl, then top it with the falafel, chopped veggies, and sauce. Enjoy!
Video
Notes
Recipe Notes:
- To make this recipe gluten-free, use gluten-free flour in the falafel mixture.
- To make this recipe vegan, use a dairy-free yogurt alternative in the sauce.
- Leftover falafel can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To make the falafel mixture easier to work with, refrigerate it for 30 minutes before shaping.
- To save time, you can use store-bought falafel instead of making it from scratch.
- For a spicier sauce
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