Mediterranean Falafel Buddha Bowl

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With summers in full swing, I like to have meals that are light, but at the same time satisfying. And hence, I am obsessed with Buddha Bowls! If you spend some time scrolling through Instagram, you would probably know how immensely popular these bowls are! But for those who are new to this term, a Buddha Bowl is a colorful, vegetarian bowl that is packed with dense nutrients that fuel your body and mind.

A traditional Middle Eastern dish, falafels are patties made from ground chickpeas, herbs, and aromatic spices like cumin and coriander, and then deep-fried until crisp golden brown on the outside and tender in the middle. You can stuff them in wraps, pita, and even use them in salads!

Gluten-free, Vegan, and packed with herbs, these are a burst of Mediterranean flavors in every bite! The secret to the authentic falafel is soaking the chickpeas overnight. Though you may get tempted to use canned chickpeas, using them can result in mushy fritters that can fall apart in the oil.

With my favorite homemade falafel and a melange of different vegetables, these bowls are healthy, filling, and full of protein that keeps you fuelled for a long time, and so tasty that you won't miss the meat at all!

This recipe is an incredible way of packing lots of vegetables, making it a wholesome and balanced meal. The best part is that this recipe is perfect for meal prepping as you can make ahead and will last the whole week.

Are you looking for other Lunch/Dinner Recipes? You can also check out my Thai Basil Chicken , Crispy Fried Fish Burger and Pesto Spaghetti with Roasted Tomatoes and Grilled Salmon

If you want a healthier version, you can bake the falafels instead of deep-frying them. Pre-heat your oven to 425F. Place the falafels on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Tomato Spinach Pasta Mediterranean Falafel Buddha Bowl
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 340kcal




Ingredients:
    For the Falafel
  • 400g chickpeas
  • 1 small red onion, finely chopped
  • 1/4 tbsp parsley, finely chopped
  • 1/2 tbsp coriander/cilantro, finely chopped
  • 3 cloves of garlic minced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • Juice of 1 lemon
  • 1 teaspoon baking powder
  • Cooking oil, for frying

    • For the Veggie Bowl
  • 2 cups of leaf lettuce
  • 1 1/2 cup carrots, julienned
  • 1 large cucumber, sliced
  • 100 g cherry tomatoes, halved
  • 1/2 cup radish, diced
  • 1 green capsicum cut into small pieces
  • 1/2 cup yogurt dressing

Instructions:
  1. Soak the chickpeas for 24 hours in water in a large bowl.
  2. The next day,drain the chickpeas completely and pat them dry. Place them in a food processor along with the onions, parsley, cilantro, salt, garlic, ground coriander, cumin and lemon juice.
  3. Blitz until you have a mixture that resembles the texture of coarse sand. Sprinkle the baking powder and mix with a spatula.
  4. Form the falafel mixture into little balls about the size of one heaping tablespoon.
  5. When you are ready to cook them, add oil to a pan. Heat the oil over medium heat then add the falafels and cook until golden brown, turning them often so that they cook evenly.
  6. Divide the cut vegetables among the 4 bowls and top with the falafels.
  7. Serve with a good dollop of yogurt sauce and lemon wedges.

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