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Falafel bowls with Quinoa Tabbouleh and a Lemon-Dill Dressing

Course Main Course
Keyword falafel, Quinoa Tabbouleh
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Laura The Chef



  • 1 15-oz can chickpeas
  • 1/2 red onion roughly chopped
  • 1 jalapeno stemmed and seeded, roughly chopped
  • 4 garlic cloves roughly chopped
  • 1/2 lemon juiced
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 1/4 teaspoon black pepper
  • 3/4 cup chickpea flour
  • 1 teaspoon baking powder

Quinoa Tabbouleh:

  • 1 cup dry quinoa
  • 1/2 lemon zested and juiced
  • 1 teaspoon sea salt
  • 1/4 bunch fresh mint leaves roughly chopped
  • 1/4 bunch fresh flat-leaf parsley leaves roughly chopped
  • 1 cucumber seeded and medium-diced
  • 2 medium tomatoes diced or 2 cups cherry tomatoes, halved

Lemon-Dill Dressing:

  • 1 cup dairy-free yogurt*
  • 3 garlic cloves minced
  • 1/4 cup fresh dill minced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 lemon juiced
  • 1 tablespoon extra-virgin olive oil

To Serve

  • 1 bunch kale chopped
  • 1/4 cup black olive


  1. Preheat oven to 375F. Line a baking sheet with parchment paper and brush with oil.

  2. For the falafels, add chickpeas, onion, jalapeno, garlic, lemon juice, salt, cumin, and pepper into a food processor and pulse until just combined. Be careful not to overmix. Adjust seasoning to taste.

  3. Add the chickpea flour and baking powder, pulse until incorporated, it should resemble course sane. The mixture should hold together well, if it is too wet, add more flour. Too dry, add more lemon juice.

  4. Using a tablespoon measure, scoop 1 rounded tablespoon of mixture out and using damp hands form small patties, about 20. Place on prepared baking sheet. Bake 10 minutes, flip and bake until falafels are golden and cooked through, about 10 more minutes.

  5. For the tabbouleh, rinse the quinoa and lightly toast in a sauce pan over medium heat until all water has evaporated. Add the water, lemon juice, lemon zest and salt and bring to a boil. Reduce heat to a simmer and cook until all the water has been absorbed, about 15 minutes. Remove from heat, and cool for 5 minutes and then fluff with a fork. Toss with onion, mint, parsley, cucumber and tomatoes.

  6. For the dressing, combine all the ingredients in a medium mixing bowl and stir to combine.

  7. To serve, divide the kale and tabbouleh into four bowls, top with falafels, olives and dressing.

Recipe Notes

*Dairy-free yogurt, if needed

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