I love a cheap vegetarian recipe that I can make with some leftover vegetables in the fridge. That’s why these falafel bowls with tahini sauce came together – relatively simple, flavorful and filling. And nutritious.
Roasted sliced Brussels sprouts, sweet potato, and pan fried falafel balls. You can pick what to pair with these bowls, but I added some couscous and pickled red onions I had. Then drizzled with jarred tahini.
What is falafel?
Falafel is a Middle Eastern dish of smashed chickpeas (sometimes fava beans) and other ingredients that are then shaped into balls and fried. Adding carrots and flour can help keep the balls together when they are fried, but there are tons of recipes for falafel out there.
Equipment needed for falafel bowls
Here’s what you’ll need for this recipe:
- A frypan – or any pan where you can heat oil in. It’s better to use something that isn’t giant. I like to use a smaller pan so that I can use less oil.
- A food processor – to combine our falafel ingredients into a smooth blend.
- A large baking sheet – to roast the Brussels sprouts and sweet potato.
- A sharp knife
- A cutting board
- aluminum foil – to line our baking sheet.
- tongs – the best tool to flip falafel in the pan.
- a slotted spoon – easiest way to remove falafel from the pan and drain the excess oil.
Ingredients needed for falafel bowls
Here’s what to add to your grocery list:
- carrots – I like the regular ones instead of the baby carrots.
- A can chickpeas – essential for falafel.
- all purpose flour – bread flour or gluten free flour works too. It’s just helpful to bind the falafel together.
- fresh dill – adds great flavor.
- garlic – fresh cloves!
- salt and pepper
- a lemon
- olive oil – for this recipe and every other recipe!
- 1 pound of Brussels sprouts
- 1 large sweet potato
- Red onions – I pickled these for the dish. If you want to make pickled red onion, place them in a cup with a large pinch of sugar and pour enough white vinegar until they are submerged. Let sit for several hours until they turn pink!
- white couscous – optional, for serving.
- tahini – if you’re not familiar, tahini is a condiment made from sesame. It has the same consistency as almond butter. I used Soom brand tahini, which is at Whole Foods.
Directions
Let’s make falafel bowls with tahini sauce!
Step 1
Make the vegetables. Preheat the oven to 400°F. Place the Brussels sprouts and sweet potato on baking sheet lined with foil. Drizzle with olive oil and a pinch of salt and pepper. Massage the oil into the vegetables with your hands and then space out the vegetables so they aren’t too crowded.
Step 2
Place the vegetables in the oven and roast for 15 minutes. Flip the Brussels and sweet potatoes and roast for another 10-15 minutes until browned and soft.
Step 3
Make the falafel. In a food processor, add all of the ingredients with a pinch of salt and pepper and pulse until smooth. Then spoon the mixture into tablespoon-sized balls.
Step 4
Fry the falafel. Fill a fry pan and fill it with half an inch of oil and heat over high heat. Once the oil shimmers, carefully place the falafel balls into the oil (easiest with tongs) and let cook for one minute until it looks golden brown. Then rotate the falafel and cook the other side for an additional minute. You will have to work in batches. Then place the falafel on a paper towel covered plate.
Step 5
Assemble! Add the couscous to a bowl with the Brussels sprouts, sweet potatoes, pickled red onions and falafel. Drizzle on the tahini sauce.
A few tips when making this dish
- Keep your tahini at room temperature – you’re supposed to refrigerate tahini after you open it, but leave it out for a while to loosen up, or else it will be hard to drizzle. Alternatively, you could add a spoonful of hot water to the the tahini and stir it gently to make it runny.
- Don’t make your falafel balls too large – I find that tablespoon-sized balls are a good size but they are still delicate – bigger balls might fall apart in the oil.
Substitutions for falafel bowls
You could pair a lot of different combinations with these falafel balls. Some other ideas:
- Falafel + Cucumber, tomato, red onion and orzo
- Falafel + avocado, quinoa, red onion and roasted red peppers
- Falafel + tzatziki sauce, for dipping!
Other recipes to try
Honey Glazed Chicken and Farro Bowls
Spicy Tomato Turkey Ricotta Bowls
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Falafel Bowls with Tahini Sauce
Equipment
- 1 frypan for frying falafel
- 1 Food processor
- 1 large baking sheet to roast vegetables
- 1 sharp knife
- 1 cutting board
- aluminum foil
- tongs
- a slotted spoon
Ingredients
For the falafel
- ⅔ cup carrots chopped
- 1 can chickpeas drained (15 oz)
- ½ cup all purpose flour
- ¼ cup fresh dill
- 3 garlic cloves
- salt and pepper
- juice from half a lemon
- olive oil for frying
For the bowl
- 1 lb Brussels sprouts sliced
- 1 large sweet potato sliced thin
- 2 tbsp olive oil
- ¼ cup pickled red onions for serving
- ½ cup couscous for serving
- ¼ cup tahini for drizzling
Instructions
- Preheat the oven to 400°F. Place the Brussels sprouts and sweet potato on baking sheet lined with foil. Drizzle with olive oil and a pinch of salt and pepper. Massage the oil into the vegetables with your hands and then space out the vegetables so they aren't too crowded.1 lb Brussels sprouts, 1 large sweet potato, 2 tbsp olive oil, salt and pepper
- Place the vegetables in the oven and roast for 15 minutes. Flip the Brussels and sweet potatoes and roast for another 10-15 minutes until browned and soft.
- Make the falafel. In a food processor, add all of the ingredients with a pinch of salt and pepper and pulse until smooth. Then spoon the mixture into tablespoon-sized balls.⅔ cup carrots, 1 can chickpeas, ½ cup all purpose flour, ¼ cup fresh dill, 3 garlic cloves, juice from half a lemon
- Fill a fry pan and fill it with half an inch of oil and heat over high heat. Once the oil shimmers, carefully place the falafel balls into the oil (easiest with tongs) and let cook for one minute until it looks golden brown. Then rotate the falafel and cook the other side for an additional minute. You will have to work in batches. Then place the falafel on a paper towel covered plate.olive oil
- Add the couscous to a bowl with the Brussels sprouts, sweet potatoes, pickled red onions and falafel. Drizzle on the tahini sauce. Enjoy!¼ cup pickled red onions, ½ cup couscous, ¼ cup tahini
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