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Crispy Mediterranean Falafel Bowl Recipe Easy Homemade with Zesty Pickled Onion

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A quick and easy falafel bowl featuring crispy falafel, zesty homemade pickled onions, fresh herbs, and a vibrant Mediterranean flavor. Perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 ½ cups (280g) dried chickpeas (soaked overnight)
  • ½ cup (15g) fresh parsley, finely chopped
  • ½ cup (15g) fresh cilantro, finely chopped
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon baking powder
  • 3 tablespoons all-purpose flour or chickpea flour (for gluten-free option)
  • Vegetable oil (canola or sunflower) for frying
  • 1 medium red onion, thinly sliced (for pickled onions)
  • ½ cup (120ml) apple cider vinegar
  • ½ cup (100g) water
  • 1 tablespoon sugar (for pickling)
  • 1 teaspoon salt (for pickling)
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 to 1 ½ cups cooked quinoa or couscous (or cauliflower rice for low-carb)
  • Fresh lemon juice, to taste
  • Tahini sauce (store-bought or homemade)

Instructions

  1. Soak the chickpeas: Place 1 ½ cups dried chickpeas in a large bowl and cover with cold water. Soak overnight (8-12 hours). Drain and rinse before using.
  2. Prepare the pickled onions: Thinly slice 1 medium red onion and place in a jar or bowl. In a small saucepan, combine ½ cup apple cider vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat until sugar dissolves, then pour over onions. Let sit at least 30 minutes or refrigerate up to a week.
  3. Make the falafel mixture: In a food processor, combine soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until coarse but sticky. Avoid overprocessing.
  4. Add binding ingredients: Transfer mixture to a bowl. Stir in baking powder and flour. Add more flour 1 tablespoon at a time if too wet.
  5. Form falafel: Shape mixture into 1 ½ inch diameter balls or patties. Place on a tray.
  6. Heat oil: Pour vegetable oil into a heavy skillet to 1 inch depth. Heat to 350°F (175°C).
  7. Fry falafel: Fry in batches without overcrowding for 3-4 minutes per side until golden and crisp. Drain on paper towels.
  8. Prepare bowl: Arrange cooked quinoa or couscous as base. Add diced cucumber, cherry tomatoes, pickled onions, and fresh greens.
  9. Assemble and serve: Place warm falafel on top, drizzle with tahini sauce and lemon juice. Garnish with extra parsley if desired.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Maintain oil temperature at 350°F for crispy falafel. Test fry one falafel first to check seasoning and texture. For gluten-free, substitute all-purpose flour with chickpea or gluten-free flour. Baking is an option but results in less crispy falafel. Store pickled onions separately and refrigerate up to one week. Reheat falafel in oven or skillet to maintain crispiness.

Nutrition

Keywords: falafel, Mediterranean, crispy falafel, pickled onions, tahini, vegetarian, vegan, gluten-free option, healthy dinner, easy recipe

Find it online: https://tastypierecipes.com/crispy-mediterranean-falafel-bowl-recipe-easy-homemade-with-zesty-pickled-onion/