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Vegan falafel recipe

Falafel Quinoa Salad Bowl

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  • Author: Rooty Fruity Vegan
  • Total Time: 8 hours 30 minutes
  • Yield: ~20 falafels


These vegan falafels are crispy on the outside, and fluffy and flavorful inside. This salad bowl (or buddha bowl) is filled with quinoa, greens, and chopped veggies for a delicious and nutritious vegan meal. Enjoy!



For the Falafel

  • 2 cups uncooked chickpeas (garbanzo beans)
  • 6 cups water
  • 1 cup diced onion
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 6 garlic cloves, minced or grated
  • 1/4 cup sesame seeds
  • 3 tablespoons lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon baking soda
  • 1/3 cup chickpea flour
  • 3 tablespoons olive oil

Garlic Tahini Sauce

  • 1/2 cup tahini
  • 1/3 cup water
  • 2 garlic cloves, minced or grated
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • Pinch cayenne pepper (optional)

For the Salad Bowl 

  • Cooked quinoa (about 1/2-3/4 cup per bowl)
  • Greens – like spring mix, kale, spinach, or green leaf lettuce
  • Cherry tomatoes
  • Cucumber or zucchini, chopped
  • Green onion, chopped
  • Carrot, shredded
  • Garlic Tahini Sauce (above)


  1. Add the uncooked chickpeas and water to a large bowl, cover with a towel or lid, and allow to soak for 8 to 24 hours. Drain and pat dry.
  2. In a food processor, pulse the onion, cilantro, parsley, and garlic together until well combined.
  3. Add the chickpeas, sesame seeds, lemon juice, spices, and baking soda. Pulse until the texture is grainy and well combined, but not smooth. Transfer to a mixing bowl.
  4. Add the chickpea flour to the falafel dough and mix well. You should be able to form the dough into balls easily. If it is too sticky, add more flour one tablespoon at a time until it firms up. Form the dough into 2-inch balls and flatten a bit, into thick disc shapes.
  5. Preheat the oven to 425 degrees Fahrenheit. Add the oil to a skillet and bring up to medium/high heat. Once hot, add the falafels and cook 2-3 minutes on each side.
  6. Transfer the falafels to a baking sheet lined with a silicone mat or baking paper, bake for 10 minutes.
  7. Whisk together all the Garlic Tahini Sauce ingredients in a jar until smooth (this takes a little more time than you may expect).
  8. Combine cooked quinoa, greens, chopped veggies, and falafels in a serving  bowl. Drizzle with Garlic Tahini Sauce and enjoy! 


Extra falafels can be kept in the fridge for a week or frozen in a sealed container for months.

  • Prep Time: 8 hours
  • Cook Time: 30 minutes