Gluten free Falafel Bowls are everything you'd expect from a falafel, without the gluten filled wrap. They're a high fibre, nutrient dense bowl of goodness and this one has two sauces: a pomegranate tahini sauce and a pomegranate salad dressing. They're both so delicious I couldn't just pick one!
Serve these with kebabs like Greek souvlaki or add za'atar spices for an authentic middle eastern taste. If you love bowls as much as I do, don't miss these ones; Buddha Bowl, Vietnamese Rice Noodle Bowl and a Breakfast Power Bowl.
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Ingredients
The beauty of food bowls is that you can change the ingredients based on what's in your fridge and what you like. You just need enough variety to make your bowls interesting. Meat is always optional.
- Cooked rice or quinoa
- Fresh spinach or arugula
- Falafel balls - follow link to see my recipe
- Raw veggies: tomatoes, peppers, cucumber and radishes.
- Baked, grilled or roasted: peppers, zucchini or eggplant
- Extra: Kalamata olives, roasted chickpeas, parsley
- OPTIONAL: pork kebabs with za'atar spice or souvlaki with dried oregano
Pomegranate Tahini Sauce & Dressing
- tahini paste
- lemon juice
- pomegranate molasses - Similar to balsamic glaze this is an ingredient worth finding.
- garlic
- ground sumac - In the spice aisle or definitely at a Mediterranean food shop.
- olive oil
- honey
See recipe card for exact amounts.
Instructions for Falafel Balls
Falafel balls are not as hard as you think, seriously! You do not have to cook the chickpeas, you simply soak them. Here's the 3-step process.
- Buy dried chickpeas (usually a 1 pound bag). Dump them into a large bowl and cover with water. Soak overnight.
- The next day drain the chickpeas and combine in a food processor with the remaining ingredients. Puree then scoop into balls. Bake or pan fry and you’re done.
This recipe for Falafel Bowls includes all the fixins' for the bowl plus two sauces. Click here for the recipe to make falafel balls. I make a big batch and keep them in the freezer to make these bowls.
Family Style Falafel Bowls
For everyday meals prepare the basic bowl with a few ingredients like rice, spinach and falafel balls. This step is perfect when you want to divide a particular ingredient among all the bowls (the last 12 falafel balls out of the freezer). Serve the remaining ingredients and sauces on platters at the table family style.
DIY Falafel Bowls for a Party
Create a gorgeous buffet and let guests build their own bowls DIY style. This is fun but it's also ideal for groups with different dietary needs and preferences. For a big crowd serve the sauces at the table so no one has to get up for more of that deliciousness.
Meat Filled Bowls
This is a fabulous vegetarian bowl but to meet everyone's dietary requirements and preferences you can add meat. Cook pork kebabs with za'atar spice blend and time it so the meat comes off the barbecue when everyone is seated.
Stocking A Gluten Free Pantry
There may be a few ingredients you don't have but I can help you use them up if you add them to your pantry. These are the less common ingredients I used:
- Tahini is a staple for anyone who makes hummus. It should be a single ingredient, sesame seeds.
- Buy pomegranate molasses on Amazon (find more ways to use it in this post, Pomegranate Molasses.)
- When you buy za’atar spice blend check for gluten free; for anyone allergic to sesame I found a sesame-free za'atar. I had all the spices in the cupboard so I just made it myself with this recipe from Feasting at Home.
- Gluten free sumac was easy to find online and also in a grocery store with a large section of ethnic foods. I already had some in my pantry from this Harvest Jewelled Salad I made last year.
Are you ready to make Falafel Bowls? Start with what you think is simple and just give it a try. I'd love to see a picture!
Gluten Free Falafel Bowls
Ingredients
BASE LAYER
- Cooked rice or quinoa
- Fresh spinach or arugula
- falafel balls see notes for link to recipe
RAW & COOKED VEGGIES - choose a minimum of 5
- Raw: chopped tomatoes, peppers, cucumber and radishes.
- Baked, grilled or roasted: peppers, zucchini or eggplant
- Extra: Kalamata olives, roasted chickpeas, chopped parsley (link for roasted chickpeas in NOTES)
POMEGRANATE TAHINI SAUCE
- 3½ tablespoon tahini paste
- 2 tablespoon lemon juice
- 4 tablespoon water (more if needed)
- 1 tablespoon pomegranate molasses
- 1 small garlic clove, minced
POMEGRANATE SALAD DRESSING
- 1½ teaspoon ground sumac
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 2 garlic cloves, chopped
- 2 tablespoon pomegranate molasses
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
POMEGRANATE TAHINI SAUCE
- Whisk all ingredients together and set aside.
POMEGRANATE SALAD DRESSING
- Whisk all ingredients together and set aside.
PREPARE VEGETABLES
- Cut vegetables as desired.
ASSEMBLING FALAFEL BOWLS
- Add base layer of rice and greens to each bowl.
- Add falafel balls and a small dish of Pomegranate Tahini Sauce (or hummus if desired).
- Arrange a variety of veggies on top alternating colours to create a beautiful bowl.
- Serve Pomegranate Salad Dressing on the side.
Notes
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New here? I'll help to get you from overwhelmed and frustrated to confident and cooking gluten free food everyone wants to eat, as quickly as possible. Start with these 29 Tips for cooking with GF flour.
🎉 Exciting news! Cooking classes are back and Adventures in a Gluten Free Kitchen, a membership, is coming soon. Join the waitlist!
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