Magic Mediterranean Falafel Bowl

This is one vegetarian option the family will ask for again and again. Not only are these falafel balls nutritious and delicious, they’re delightfully green! They’re great to make with children, who have fun rolling the dough into balls before frying. Plus, the recipe is so delicious, it’s found its way into our regular rotation—we hope you like it as much as we do!

What You'll Need:

2 Cans of Garbanzo Beans / Chickpeas (Can substitute dried chickpeas!)
6 Tablespoons of Olive Oil
1 Teaspoon of Baking Soda
½ Cup of Flour, plus more for dusting
1 Teaspoon of Salt
1 Teaspoon of Ground Black Pepper
1 Tablespoon of Cumin
4 Tablespoons of Minced Garlic
1 Bunch of Green Onions
1 Bunch of Fresh Cilantro
1 Bunch of Fresh Parsley
1-2 Sliced Fresh Jalapeños (depending on how spicy you like it!)
Zest of 1 Lemon
Juice of 1 Lemon
1 Cup of Canola Oil (for Frying)

For the Homemade Tzatziki:

2¼ of a Medium Red Onion, finely diced
1 Bunch of Fresh Dill, minced
Juice of 1 Lemon
¾ of a Cup of Nonfat Plain Greek Yogurt
1 Teaspoon of Cumin
½ of a Medium Cucumber, peeled and finely diced
Salt & Pepper to taste

For Serving:

½ of a Medium Cucumber, Sliced into quarters
1 Cup of Cherry Tomatoes, Sliced into halves
1 Cup of Cooked Brown Rice
4 Cups of Mixed Greens, Romaine, Kale or Fresh Spinach
Greek olives (optional)
Extra Lemons (optional)


Cook brown rice according to package directions. While the rice cooks, prepare your veggies: Slice Cucumber, Mince Onion & Garlic, Mince Dill, and Slice Tomatoes. 

Prepare Falafel Dough: Combine two cans of chickpeas, 1 bunch of parsley (stems removed), 1 bunch of cilantro (stems removed), 1 bunch of green onions (trimmed) and 6 tablespoons of olive oil to a food processor and process until smooth. You may need to scrape down the sides a bit to get everything incorporated. Next, add the zest of 1 lemon, the juice of 1 lemon, 4 tablespoons of garlic, 1 Teaspoon of Baking Soda, ½ Cup of Flour, 1 Teaspoon of Salt, 1 Teaspoon of Ground Black Pepper, and 1 Tablespoon of Cumin to the food processor and process again until smooth. The dough should be pliable, and you should be able to lightly roll some dough into a ball shape. If not, add more flour until you reach the right consistency.

Transfer falafel dough to a bowl and refrigerate for at least 30 minutes. You can also make ahead and freeze and thaw out before frying. Chilling the dough helps make the falafel easier to form and cook more evenly in the oil.

While the dough chills, create tzatziki. Combine ¼ of finely diced Red Onion, 1 Bunch of minced fresh dill, the Juice of 1 Lemon, ¾ of Cup of Nonfat Plain Greek Yogurt, 1 Teaspoon of Cumin, and ½ of peeled and finely diced cucumber. Mix together with a spoon and season with salt and pepper to taste.

When the dough is chilled, remove from fridge and set a deep pot over medium high heat on the stove. Add 1 cup of Canola Oil, or enough oil to create about a 2” layer in the bottom of the pot.

While the oil heats up, make falafel. This is fun to do with kids, so get the whole family involved! Flour your hands and, using a cookie scoop, scoop out ½” dollops of dough and roll in your hands to form a falafel ball. Repeat until all of the dough has been used.

Working in batches, drop the falafel into the hot oil and fry for 2 minutes on each side. Using a spoon, gently turn the falafel so they fry evenly on all sides. A good way to know is to look for golden brown edges—that’s when you know it’s time to turn!

Remove with tongs or a slotted spoon and let drain on paper towels. Serve by creating a bed of salad greens on a Dixie Ultra® 10” Plate, and top with cherry tomatoes, cucumber, brown rice, tzatziki and falafel! Enjoy!

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