Deconstructed Falafel Bowl

I’ll admit I haven’t been the most creative in the cooking department lately, hence the lack of posts this past week (boo, I suck). There’s been a lot of me chowing down on back of the freezer finds, which I’m guessing isn’t of much interest to you guys, unless you want to hear about the freezer burnt moussaka I stumbled upon and ate for lunch 3 days in a row. Yup, things have been kind of uninspiring food wise at chateau Muggins. That is, until this weekend…d6c_2481I decided it was time to put down that frozen soup and cook something fresh for a change and man, did I kick things off with one hellofa tasty recipe. May I introduce to you the Deconstructed Falafel Bowl! Healthy, easy and all kinds of delicious. As much fun as falafels are to eat, sometimes you just want to go an more low key route,  so instead of falafels I made falafel roasted chickpeas! Along with all the best falafel fixins, this bowl makes for an incredible meal. Want to check out the recipe? Well just head on over to Vegan Yack Attack’s awesome blog or scroll down.  That’s right, I have another guest post lined for ya all, and while you’re over there, you might as well stick around and check out some of Jackie’s crazy creative recipes and beautiful photos. And by some rare chance that you haven’t heard of Jackie’s blog before, then you can just thank me later 🙂



  • Servings: 4
  • Difficulty: easy
  • Print

A healthy and delicious falafel inspired meal without the effort of having to make falafel! Use the listed ingredients or mix it up with your own favorite falafel fixins'.

Author: The Vegan Cookbook Aficionado


  • Falafel Roasted Chickpeas (recipe below)
  • Tabbouleh or grain of your choosing
  • Lettuce, shredded
  • Cucumber, sliced
  • Tomatoes, sliced
  • Pickled turnip or cabbage
  • Hummus
  • Tahini sauce (recipe below)
  • Hot sauce
  • 3 cups cooked chickpeas
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup red onion, chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne
  • Pinch of cardamom
  • 2 tablespoons fresh parsley, minced
  • 1/3 cup tahini
  • 3 tablespoons lemon juice
  • 1-2 cloves garlic, minced
  • 3 to 5 tablespoons water
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Pinch of cayenne
  • 2 teaspoons fresh parsley, minced (optional)



1.Pre-heat oven to 375 degrees F and line a baking sheet with parchment paper. 2.Rinse and drain the chickpeas and place them in a large bowl. 3.Add the olive oil, lemon juice, onion, garlic, cumin, coriander, salt, pepper, cayenne and cardamom to the bowl and toss until all the chickpeas have been evenly coated. 4.Turn the chickpeas out onto the prepared baking sheet and spread them out into one even layer. 5.Bake for 35 to 40 minutes, stirring once halfway between roasting. 6.Allow to cool slightly and toss with the fresh parsley.


1.In a small bowl, whisk together tahini, lemon juice, garlic, 3 tablespoons water, olive oil and salt until smooth. Add additional water to get to desired consistency. Mix in parsley.


1.To assemble the bowl, add some of the tabbouleh or a grain of your choosing, next to the tabbouleh add a handful of shredded lettuce, a serving of chickpeas, some cucumber and tomato, pickled turnip and a dollop of hummus. Drizzle the whole bowl in tahini sauce and add some hot sauce if desired.


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