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Crispy Falafel Bowl Recipe Easy Homemade with Creamy Tahini and Pickled Turnip

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A quick and easy homemade falafel bowl featuring crispy falafel, creamy tahini sauce, and tangy pickled turnip, perfect for a wholesome and satisfying plant-based meal.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (soaked overnight, never canned for best texture)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced (fresh is best)
  • ½ cup fresh parsley leaves, packed
  • ¼ cup fresh cilantro leaves, packed (optional but recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil for frying (sunflower or canola preferred)
  • 1 large turnip, peeled and thinly sliced or julienned
  • ½ cup white vinegar
  • ½ cup water (for pickling)
  • 1 tablespoon sugar
  • 1 teaspoon salt (for pickling)
  • Optional: a few slices of beet for color and subtle sweetness
  • ½ cup tahini
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 clove garlic, finely minced or grated (for tahini sauce)
  • ¼ cup water (adjust for desired consistency in tahini sauce)
  • Salt to taste (for tahini sauce)
  • Cooked quinoa or warm pita bread (to serve)
  • Fresh mixed greens or chopped cucumber and tomato salad (to serve)
  • Optional: toasted sesame seeds or sumac for garnish

Instructions

  1. Rinse 1 ½ cups dried chickpeas and soak them in plenty of water overnight (8-12 hours) in a large bowl.
  2. Make the pickled turnip by combining ½ cup white vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan. Heat until sugar dissolves and brine is warm.
  3. Place thinly sliced turnips (and beet slices if using) in a sterilized jar or bowl and pour warm brine over. Let cool to room temperature, then refrigerate for at least 1 hour (overnight is better).
  4. Drain soaked chickpeas well. In a food processor, combine chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse in short bursts until mixture is finely ground but not pureed, aiming for a coarse, slightly grainy texture.
  5. If mixture feels too loose, add a tablespoon of chickpea flour or breadcrumbs to help bind.
  6. Using wet hands or a small ice cream scoop, form falafel into balls or small patties about 1 ½ inches in diameter. Place on a plate or tray, cover, and chill in the fridge for at least 30 minutes.
  7. Make the tahini sauce by whisking together tahini, lemon juice, minced garlic, and salt. Slowly add water a tablespoon at a time until sauce reaches a creamy but pourable consistency. Adjust lemon or salt as needed.
  8. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Fry falafel balls in batches for 3-4 minutes per side until deep golden brown and crispy. Use a slotted spoon to transfer falafel to a paper towel-lined plate to drain excess oil.
  9. Assemble the bowl by layering cooked quinoa or warm pita at the base. Add crispy falafel, a generous drizzle of tahini sauce, pickled turnip slices, and fresh greens or salad on the side. Sprinkle with toasted sesame seeds or sumac if desired.
  10. Serve immediately while falafel is still warm and crunchy.

Notes

Never use canned chickpeas for falafel; soaking dried chickpeas overnight is essential for texture. Keep oil temperature steady at 350°F to avoid burnt or greasy falafel. Let falafel rest in the fridge before frying to help them hold together. For a healthier option, air fry falafel at 375°F for 15 minutes, flipping halfway. Store leftovers in an airtight container and reheat in a skillet or air fryer to maintain crispiness.

Nutrition

Keywords: falafel, crispy falafel, tahini sauce, pickled turnip, vegan, gluten-free, plant-based, homemade falafel, easy falafel recipe

Find it online: https://blairrecipes.com/crispy-falafel-bowl-recipe-easy-homemade-with-creamy-tahini-and-pickled-turnip/