“Sumptuous Israeli Vegetarian Lunch: Falafel Bowl with Tahini Sauce & Quinoa”
Discover this easy-to-make vegetarian Israeli falafel bowl recipe that combines crispy chickpea fritters with creamy tahini sauce and protein-packed quinoa for a satisfying and flavorful meal. Perfect for lunch or dinner, this dish is sure to delight your senses and leave you craving more.
Allergens
None, but check for allergens in store-bought falafel and tahini sauce.
Ingredients
- 1. Falafel balls (store
- bought or homemade) 2. Quinoa 3. Cherry tomatoes 4. Cucumber 5. Red onion 6. Baby spinach 7. Lemon 8. Tahini paste 9. Garlic 10. Extra virgin olive oil 11. Salt and pepper, to taste 12. Fresh parsley
Instructions
- Cook quinoa according to package instructions until tender. Set aside.
- Heat falafel balls in the oven or air fryer until golden brown and crispy.
- Dice cucumber, red onion, and cherry tomatoes.
- Prepare tahini sauce by whisking together tahini paste, minced garlic, juice of one lemon, salt, and pepper to taste. Gradually mix in water until desired consistency is achieved.
- In a large bowl, combine cooked quinoa, diced vegetables, falafel balls, and chopped parsley. Drizzle with tahini sauce and toss gently to combine.
- Serve immediately, garnishing with additional parsley if desired.
Chef’s Insight
The combination of textures and flavors in this dish is sure to please vegetarians and meat eaters alike, making it an ideal choice for a diverse crowd.
Notes
Feel free to add more vegetables or swap out ingredients based on personal preference.