These crumbled falafel bowls are simple to make: crispy falafel crumbles, a base of rice or greens, and plenty of flavorful toppings.
My current favorite: crumbled falafel bowls.
One evening I had a strong falafel craving but not the patience to form and fry dozens of small patties. Instead, I tried a shortcut: I pulsed the falafel mix into coarse crumbs, added it to a hot skillet with oil, and stirred occasionally until the mixture developed golden, crispy bits. The result was fast, delicious, and immediately addictive.
We’ve made this often since then—our toddler loves it—and it’s quickly become a family staple. The secret is a well-seasoned falafel mix: plenty of garlic, fresh herbs, warm spices, and lemon zest. If you have time, start with dried chickpeas soaked overnight for the best texture. Canned chickpeas also work when you need a quicker option; they can form pleasant clumps while cooking. Cook the crumbled mixture in a few tablespoons of oil, letting the bottom layer brown before stirring so new surfaces can crisp up. It’s easier and faster than shaping traditional falafel but still delivers those crunchy golden bites everyone enjoys.
I like to serve the crumbled falafel over rice with lemony sumac veggies, crumbled feta, and a generous drizzle of tahini sauce. There are many variations to try—swap in greens or different grains, change the toppings, or experiment with sauces. Use whatever combinations you enjoy.
Crumbled Falafel Bowl Recipe | 1-Minute Video
Crumbled Falafel Bowl Ingredients
Notes on the ingredients for these bowls:
- Chickpeas: Traditional falafel uses dried chickpeas soaked overnight for the best texture. If short on time, canned chickpeas can be used—drained and dried well—but soaked dried chickpeas typically give a firmer bite and better results.
- Onion: White or red onion both work; chop finely for the mix.
- Fresh herbs: A mix of parsley and cilantro brightens the falafel. Fresh herbs help balance the spices.
- Spices: Ground cumin and coriander are classic; add plenty of salt to enhance flavors.
- Garlic: Roughly chop or slice before processing so it blends evenly.
- Lemon: Zest the lemon into the falafel mix and use the juice for the sumac veggies.
- Olive oil: Use for sautéing the crumbles; any neutral oil can be substituted.
- Sumac veggies: Toss thinly sliced red onion and diced cucumber with lemon juice, ground sumac, salt, and pepper. Let them rest while you make the falafel to develop flavor.
- Base: Cooked rice is quick and convenient, but use any grain or leafy greens you prefer.
- Tahini sauce: A drizzle of tahini mixed with garlic, lemon, cumin, and salt complements the bowls. Plain tahini is also fine if you’re short on time.
- Toppings: Feta, tomatoes, olives, pickles, nuts or seeds, extra herbs, and lemon wedges are all great additions—build the bowl to your taste.
Crumbled Falafel Tips
Key tips for best results:
- Dry the chickpeas well: Remove excess moisture whether using soaked dried chickpeas or canned—this helps the mixture crisp.
- Keep the texture coarse: Pulse the falafel mix until it’s crumbly rather than a smooth paste so it can brown and crisp in the pan.
- Use a nonstick skillet: It helps prevent sticking while you brown the crumbles.
- Don’t over-stir: Allow the mixture to sit undisturbed for a minute or two so the bottom layer can caramelize before you toss it to brown another side.
- Serve right away: The crumbles are crispiest when fresh; leftovers will be tasty but less crunchy.
Recipe Variations
Ideas to change the flavor profile:
- Make it spicy: Add red pepper flakes, cayenne, fresh chiles like jalapeño, or hot sauce to the falafel mix.
- Different spice blends: Try curry powder, garam masala, smoked paprika, or a blackening blend for a twist.
- Extra herbs: Mix in mint, chives, or dill for added freshness.
- Additional vegetables: Finely grate carrots or add finely chopped bell peppers, mushrooms, or spinach to the mix.
- Nuts and seeds: Fold in chopped walnuts, almonds, or seeds like sunflower or pepitas for texture.
- Cheese: Stir in crumbled feta or goat cheese for a richer, tangy note.
- Extra sauces: Serve with tzatziki, hummus, garlic sauce, harissa, or plain yogurt alongside tahini.
Crumbled Falafel Bowls
Equipment
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Ground Sumac
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Ground Cumin
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Ground Coriander
Ingredients
Falafel Mix:
- 1 cup dried chickpeas, soaked in water for 12 to 24 hours*
- half of a large white onion, chopped (about 1 cup)
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon ground coriander
- 4 cloves garlic, roughly chopped
- zest of 1 lemon (we’ll use the juice for the veggies below)
- 3 tablespoons olive oil
Sumac Veggies:
- 1 small red onion, very thinly sliced
- half of an English cucumber, diced
- 2 tablespoons lemon juice
- 1 tablespoon ground sumac
- pinch of fine sea salt and freshly-ground black pepper
For Serving:
- 4 cups cooked rice
- tahini sauce for drizzling
- toppings: feta cheese, sun-dried tomatoes, olives, lemon wedges, extra fresh parsley or cilantro
Instructions
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Prepare the rice and tahini sauce. Cook the rice according to package instructions and prepare the tahini sauce.
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Prepare the sumac veggies. Toss all ingredients together in a mixing bowl until combined. Refrigerate until ready to serve.
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Blend the falafel mix. Drain and thoroughly dry the chickpeas. Add the chickpeas, onion, parsley, cilantro, cumin, salt, coriander, garlic and lemon zest to a food processor. Pulse briefly 5–10 times until the mixture resembles coarse crumbs, pausing to scrape down the sides as needed. Do not over-process.
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Sauté the falafel mix. Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the falafel mix in an even layer. Cook 1–2 minutes until the bottom reaches a golden brown, then stir and spread it evenly again. Repeat 3–4 times until the mixture is toasted to your liking.
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Serve. Build bowls with rice (or greens), falafel crumbles, sumac veggies, tahini sauce, and your preferred toppings. Finish with black pepper, extra sumac, or lemon wedges and enjoy.
Notes
Additional Info
Did you make this?Let me know how it turned out in the comments below!