Falafel Rice Bowl Recipe

Savor the fusion of crispy falafel and fluffy rice, topped with fresh veggies and creamy tzatziki sauce in this delightful Falafel Rice Bowl—a burst of Middle Eastern flavors in every bite.

Course Snack

Prep Time 20

Cook Time 15

Total Time 35

Servings 4

Calories 450kcal

Ingredients

For the Falafel

2 cups canned chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
Salt and pepper to taste
2-3 tablespoons all-purpose flour
Cooking oil for frying

For the Rice Bowl

2 cups cooked basmati rice
1 cup cucumber, diced
1 cup tomatoes, diced
1/2 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese, crumbled
Tzatziki sauce for drizzling

Instructions

In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
Transfer the mixture to a mixing bowl and stir in the flour. Shape the mixture into small patties or balls.
Heat cooking oil in a skillet over medium-high heat. Fry the falafel until they are golden brown and crispy on both sides, about 3-4 minutes per side. Set them on a plate lined with paper towels to absorb any extra oil.
In serving bowls or plates, layer the cooked basmati rice, falafel, cucumber, tomatoes, red onion, Kalamata olives, and feta cheese.
Drizzle with tzatziki sauce and garnish with extra parsley and cilantro if desired.