Falafel Power Bowl with Quinoa and Spicy Harissa

The aroma of freshly fried falafel and the vibrant colors of fresh vegetables come together in this Falafel Power Bowl with Quinoa and Spicy Harissa. This dish takes about an hour to prepare and offers a delightful balance of textures, from crispy falafel to fluffy quinoa. The inclusion of harissa adds a bold kick that elevates the entire meal.

This recipe is perfect for veggie lovers and anyone looking to indulge in healthy comfort food. It’s great for meal prep, as the components can be made ahead of time and assembled when ready to eat.

Why You’ll Love This Recipe

• The falafel is crispy on the outside and tender inside, making it incredibly satisfying.
• Quinoa serves as a hearty base, boosting your protein intake.
• The spicy harissa dressing adds an exciting heat that can be adjusted to your taste.
• It’s a colorful, visually appealing dish that’s perfect for a nourishing meal.

What You’ll Need

Gather the following ingredients to create your power bowl:

For the Falafel

• 1 ½ cups dried chickpeas, soaked overnight (NOT canned)
• ½ cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp salt
• ¼ tsp baking soda
• 1 tbsp flour, chickpea or all-purpose
• Oil for frying, avocado or canola

For the Quinoa

• 1 cup quinoa
• 2 cups water or vegetable broth
• Pinch of salt

For the Salad

• 1 cup shredded purple cabbage
• 1 medium cucumber, diced
• 1 medium carrot, shredded or ribboned
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup pickled red onions, optional but highly recommended
• Fresh parsley or mint, for garnish

For the Dressing

• 2 tbsp harissa paste, adjust to taste
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tbsp olive oil
• 1 – 2 tbsp water, to thin
• Salt, to taste

Chickpea flour is a good gluten-free option for the recipe.

Substitutions & Swaps

• Quinoa can be replaced with brown rice.
• Dried chickpeas can be substituted with canned, but texture differs.
• You can use different greens like arugula or spinach.
• Harissa paste can be replaced with sriracha for a milder sauce.

How to Make It

Prepare this nourishing bowl in simple steps.

1. Soak the Chickpeas

Rinse the dried chickpeas and soak them in water overnight to ensure they soften properly.

2. Make the Falafel

In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, baking soda, and flour until you achieve a coarse mixture.

3. Cook the Quinoa

In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of rinsed quinoa and a pinch of salt, then reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Fluff with a fork once done.

4. Shape and Fry the Falafel

Form the falafel mixture into small balls or patties. Heat oil in a skillet over medium heat and fry the falafel until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

5. Mix the Spicy Harissa Dressing

In a small bowl, whisk together harissa paste, lemon juice, tahini, olive oil, and water until smooth. Adjust the consistency with additional water if needed and season with salt.

6. Assemble the Power Bowl

In a serving bowl, layer a scoop of quinoa, add the falafel, and top with shredded cabbage, cucumber, carrot, avocado, cherry tomatoes, and pickled onions. Drizzle with the harissa dressing and garnish with parsley or mint.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, falafel can be frozen for later use.
Reheat: heat in a skillet over medium heat for 5-7 minutes until warmed through.

Tips for Best Results

• Ensure your chickpeas are well-soaked for the best falafel texture.
• Don’t overcrowd the pan when frying to maintain even cooking.
• Adjust the harissa based on your preferred spice level for the dressing.
• Garnish with fresh herbs just before serving for maximum flavor.

Serving Suggestions

• Pair with a side of roasted vegetables for a wholesome meal.
• Serve with pita bread for a Mediterranean twist.
• Top with a dollop of yogurt for extra creaminess.