Recipe: Falafel Bowls with Tahini Sauce & Quick Pickled Onions

Last updated: March 22, 2023, at 4:58 a.m. PT

Originally published: September 9, 2020, at 1:07 p.m. PT

falafel bowl

These crispy baked falafel are delicious served with pita bread, on a salad or as a tasty snack.

Yields: 4 servings
Total Preparation Time: 40 minutes



  • 1/4 cup avocado oil
  • 1 cup dry chickpeas, rinsed and soaked
  • overnight, drained and rinsed again
  • 1/2 small red onion, chopped
  • 1/2 cup fresh parsley, stems removed
  • 1/2 cup fresh cilantro, stems removed
  • 4 cloves garlic, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 4 cups chopped romaine lettuce
  • 1/4 cup kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1/2 English cucumber, sliced
  • 2 Roma tomatoes, sliced


  • Preheat oven to 375 degrees Farenheit.
  • Pour avocado oil into a rimmed baking sheet and tilt to cover the bottom evenly with oil.
  • In a food processor, add chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, and olive oil. Process until smooth.
  • Shape about 2 tablespoons into small patties about 1/2 inch thick and place on oiled cookie sheet.
  • Bake for 30 minutes, flipping halfway through cooking time.
  • Serve on a bed of romaine, topped with olives, feta cheese, cucumber, and tomato slices.
  • Top with quick pickled onions and drizzle with tahini sauce (recipes below).

Quick Pickled Onions


  • 1/2 cup boiling water
  • 1 1/2 tablespoon honey
  • 1 1/2 teaspoon sea salt
  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon whole black peppercorns


  • In a heatproof glass jar, mix hot water, honey, and salt and stir until dissolved.
  • Add vinegar, red pepper flakes, and peppercorns.
  • Pack onions into jar until submerged.
  • Top with a bit of water if needed.
  • Allow to sit at room temperature for 30-60 minutes until the onions have turned bright pink.
  • Cover and refrigerate until needed.

Tahini Sauce


  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 3/4 cup tahini paste
  • 1/2 cup fresh lemon juice
  • 1/4 cup cold water
  • 1 cup fresh chopped parsley, stems removed


  • Mince your garlic and sprinkle with salt. Use the flat side of your knife to press and scrape the garlic and salt into a paste.
  • Add garlic paste, tahini and lemon juice to your food processor and blend. 
  • Slowly add water until you reach your desired consistency.
  • Transfer to a bowl and stir in parsley.
Category: Recipes