This Falafel Bowl with Turmeric Rice is the perfect vegetarian meal for your next Meatless Monday! The falafel recipe is gluten free and vegan, served with a flavorful side of turmeric rice then topped with a creamy dairy free tzatziki sauce.
What are Falafels?
Falafel is a traditional Middle Eastern food made from ground chickpeas and loaded with flavor from herbs and spices. They're typically served in a pita, but since I don't usually have gluten free pita bread on hand, I served these falafels in a bowl with homemade turmeric rice, chopped veggies and a delicious dairy-free tzatziki sauce.
What ingredients do I need to make this homemade Falafel recipe?
This easy falafel recipe uses canned chickpeas instead of dry, so no soaking time! A few other pantry staples and a lot of fresh ingredients. They come together in a food processor and saute in just a few minutes.
Here's what you'll need:
To make the Falafels:
- Canned Chickpeas
- Your favorite Gluten Free all purpose flour
- Baking Powder
- Oil
- Lemon
- Fresh Garlic
- Fresh Parsley
- Seasonings: salt, pepper and cumin
- A pinch of Cayenne powder is optional for a little spice!
To make the Turmeric Rice:
- Long Grain Rice
- Vegetable Broth
- Onion
- Red Pepper
- Seasonings: Salt; ground turmeric powder is what makes the beautiful yellow rice!
Start by blending your falafel ingredients together, then shape them into balls or flatter patties. A simple pan fry with quickly brown these chickpea fritters!
Meanwhile, get your rice ingredients together so it can start cooking while you're sauteing the falafels. This way, everything will be finished cooking around the same time!
Homemade Dairy Free Tzatziki Sauce Recipe
You can't eat falafel without a good sauce! Well, I can't anyway! While your falafels are cooking, whip up this easy tzatziki sauce and it will take your meal to the next level.
It takes literally 5 minutes to make this sauce, and you only need a few ingredients.
- Plain Unsweetened Dairy-Free Greek Style Yogurt- I use this one from Kite Hill.
- Garlic
- Lemon
- Cucumber
- Salt and fresh dill
How to Serve this Falafel Bowl
For serving this falafel bowl, you'll want to have some extra cucumbers and some other favorite salad ingredients like shredded lettuce and chopped tomatoes. Or if you want to stick with just falafels and rice, that works too!
Looking for more healthy meals made with chickpeas? Check out our Lemon & Dill Chickpea Salad or our Quinoa Salad with Basil & Chickpeas
These falafels taste best when freshly cooked, however leftovers are just as tasty up to 3 days after. You can also make the falafel dough ahead of time and keep in the fridge until ready to cook.
Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Falafel Bowl with Turmeric Rice and Dairy-Free Tzatziki Sauce
Ingredients
Equipment
Method
- Combine chickpeas, parsley, garlic, cumin, and lemon into a food processor. Process on high until everything is blended and smooth. Scraping down sides as needed.
- Add in the flour and baking powder. Pulse until thoroughly combined.
- Roll your falafel into small balls or patties.
- Add 2 tablespoon oil to a large skillet and heat to med-high.
- Cook the falafel on all sides until golden brown and crispy, adding more oil as needed.
- Heat oil in a skillet and saute onion & red pepper for 1-2 mins.
- Add rice to the skillet and saute for 2-3 minutes.
- Pour in broth, salt and turmeric. Mix well and bring to a boil.
- Cover and lower heat to a simmer. Cook according to package directions for rice.
- Place shredded cucumber on a papertowel and squeeze to drain out excess liquid.
- Combine all ingredients in a small bowl. Mix well or blend for a smoother consistancy.
- Season with salt and pepper to taste. Store in an airtight container in the fridge until ready to use.
Nutrition information is automatically calculated, so should only be used as an approximation.
Cathryn says
Looks delicious.
mistimaan says
Nice recipe