Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce

Every single time I make falafel at home I always say to myself WHY do I not make it more often? I mean it is just so delicious and so incredibly easy to make that it is a no brainer to make!

Take your weeknight meals to the next level with this Mediterranean Quinoa Bowl Recipe that is jam packed with Falafel, and a Garlic Tahini Sauce! pickles, feta, spinach, olives and roasted cherry tomatoes!

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Mediterranean Quinoa Bowl Recipe with Falafel and Garlic Tahini Sauce
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Author Chef Billy Parisi

Ingredients

For the Falafel:

1 cup of dried Bob's Red Mill Chickpeas submerged in water overnight and drained
½ peeled and roughly chopped yellow onion
¼ cup of Italian parsley leaves
3 garlic cloves
1 teaspoon of baking powder
1 teaspoon of ground cumin
oil for frying
Kosher salt and fresh cracked pepper to taste

For the Garlic Tahini Sauce:

½ cup of tahini
1/3 cup of water
juice of 1 lemon
3 finely minced garlic cloves
Kosher salt and fresh cracked pepper to taste

For the Bowl:

6 cups of cooked Bob's Red Mill Quinoa
1 pint of cherry tomatoes roasted or raw
2 cups of sliced dill pickles
1 cup of crumbled feta cheese
3 cups of packed baby spinach
1 cup of assorted pitted Mediterranean olives
micro-greens for garnish
Kosher salt and fresh cracked pepper to taste

Instructions:

1. Add the drained chickpeas to a food processor along with the onion, parsley, garlic, baking powder, cumin and salt and pepper and process until it becomes like a meal.
2. Using your hands mold golf ball sized balls or smaller from the chickpea batter and set them aside.
3. Heat the grapeseed oil in a large cast iron skillet over medium heat until it reaches 375°.
4. Add in the falafel and cook for 1 ½ to 2 minutes per side or until golden browned and cooked in the center. Drain on a paper towel once they are done cooking.
5. Tahini - Whisk together all the ingredients in a medium size bowl and keep cool until ready to serve.
6. To Plate: Place 1 cup of cooked quinoa into a bowl and garnish with tomatoes, pickles, feta, spinach, olives, cooked falafel, tahini and micro greens. Serve hot.