The Chef

Restaurants

Meals

Drinks

Restaurants›Albaraka Mediterranean Market and Grill›Build A Falafel Bowl Recipe

Build A Falafel Bowl Recipe

Name: Albaraka Mediterranean Market and Grills Build A Falafel Bowl Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cups quinoa (uncooked) or brown rice (uncooked); 2 cups water or low-sodium vegetable broth; 0.5 tsp kosher salt; 1 cups dried chickpeas (soaked); 0.5 cups small yellow onion (roughly chopped); 0.5 cups fresh parsley (packed); 0.25 cups fresh cilantro (packed, optional); 2 pcs garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp baking powder; 2 tbs all-purpose flour or chickpea flour; 0.75 tsp salt; 0.25 tsp black pepper; 3 tbs olive oil (for pan-frying) or neutral oil (for shallow frying); 1 pcs sweet potato (medium, peeled and diced 1/2-inch); 1 tbs olive oil; 0.5 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 1 pcs cucumber (sliced or half-moons); 1 cups cherry tomatoes (halved); 0.5 cups pickled turnips or quick-pickled red cabbage; 0.33 cups tahini; 2 tbs fresh lemon juice; 2 tbs warm water; 0.5 tsp garlic (minced); 1 tsp olive oil (optional for richness); 0.25 tsp salt; 0.5 tsp sumac

Inspired by Albaraka Mediterranean Market and Grill

Time1h 15m

Serves2

Start your bowl with a base of grains like quinoa or brown rice, then load it up: Roasted sweet potatoes, Sliced cucumbers, Cherry tomatoes, Pickled turnips or red cabbage, A big drizzle of tahini sauce or lemony dressing. Don't forget a sprinkle of sumac or fresh herbs!

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grain base

1 cups quinoa (uncooked) or brown rice (uncooked)

2 cups water or low-sodium vegetable broth

1/2 tsp kosher salt

Falafel

1 cups dried chickpeas (soaked)

1/2 cups small yellow onion (roughly chopped)

1/2 cups fresh parsley (packed)

1/4 cups fresh cilantro (packed, optional)

2 pcs Garlic cloves

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Baking powder

2 tbs all-purpose flour or chickpea flour

3/4 tsp Celtic sea salt

1/4 tsp black pepper

3 tbs olive oil (for pan-frying) or neutral oil (for shallow frying)

Roasted sweet potatoes

1 pcs sweet potato (medium, peeled and diced 1/2-inch)

1 tbs olive oil

1/2 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Fresh veg & pickles

1 pcs cucumber (sliced or half-moons)

1 cups cherry tomatoes (halved)

1/2 cups pickled turnips or quick-pickled red cabbage

Tahini sauce / lemony dressing

1/3 cups Tahini

2 tbs fresh lemon juice

2 tbs warm water

1/2 tsp Garlic (minced)

1 tsp olive oil (optional for richness)

1/4 tsp Celtic sea salt

Finishing & garnish

1/2 tsp sumac

2 tbs Fresh parsley (chopped)

2 tbs toasted pine nuts or chopped pistachios (optional)

2 pcs lemon wedges

Method

Grain base

Rinse 1 cup quinoa (or brown rice) under cold water until water runs clear. Combine rinsed grain, 2 cups water or vegetable broth, and 1/2 tsp kosher salt in a medium saucepan.

Bring to a boil, reduce heat to low, cover and simmer: quinoa 15 minutes (then rest covered 5 minutes off heat); brown rice 35–40 minutes (then rest covered 10 minutes off heat). Fluff with a fork and keep warm.

Falafel

If you haven't soaked chickpeas: cover 1 cup dried chickpeas with 3 cups water and soak 8–12 hours, then drain. Do not use canned chickpeas for best texture.

Drain soaked chickpeas and pat dry. In a food processor combine chickpeas, 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup cilantro (optional), 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2 tbs flour, 3/4 tsp salt and 1/4 tsp black pepper.

Pulse until mixture is finely chopped and comes together but is not a paste — it should hold when pressed (about 20–30 one-second pulses). Scrape down sides as needed.

Transfer to a bowl, cover, and refrigerate 20–30 minutes to firm up (helps shaping).

Heat 2–3 tbs oil in a heavy skillet over medium heat. Form mixture into golf-ball sized patties or small balls, pressing slightly. Pan-fry 3–4 minutes per side until deep golden and crisp (or shallow-fry 3–4 minutes per side in 1/4-inch oil). Drain on paper towels. Keep warm in a low oven (150°C/300°F) if making ahead.

Roasted sweet potatoes

Preheat oven to 425°F (220°C). Toss 1 diced medium sweet potato with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt and a pinch of black pepper on a rimmed baking sheet in a single layer.

Roast 20–25 minutes, turning halfway, until tender and edges are caramelized. Remove and keep warm.

Fresh veg & pickles

Slice 1 cucumber into half-moons and halve 1 cup cherry tomatoes. If using store-bought pickles, drain. For quick-pickled red cabbage or turnips: toss thinly sliced cabbage/turnips with 1/2 cup apple cider vinegar, 1/2 tsp sugar and 1/4 tsp salt and let sit 15–30 minutes.

Tahini sauce / lemony dressing

Make tahini sauce

In a small bowl whisk 1/3 cup tahini with 2 tbs lemon juice and 2 tbs warm water. If thick, add more warm water 1 tsp at a time until drizzling consistency.

Stir in 1/2 tsp minced garlic, 1 tsp olive oil (optional) and 1/4 tsp salt. Taste and adjust lemon, salt or water to desired brightness and thickness.

Assemble & garnish

Divide the cooked quinoa or rice between 2 bowls (about 1 cup cooked grain per bowl).

Top each bowl with roasted sweet potato (about 1/2 the roasted amount per bowl), 3–4 falafel patties or balls, sliced cucumber, halved cherry tomatoes and 1/4–1/2 cup pickled turnips or cabbage.

Drizzle 2–3 tbs tahini sauce over each bowl (or substitute lemony vinaigrette).

Sprinkle 1/4 tsp sumac over each bowl, scatter 1 tbs chopped parsley and 1 tbs toasted pine nuts or pistachios if using. Serve with lemon wedges to squeeze over.