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A bowl with rice, falafel balls, hummus, chopped cucumber, roasted peppers, radish, olives and spinach. There is a bowl of pomegranate dressing on the side.
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Gluten Free Falafel Bowls

These Middle Eastern bowls are a healthy, high fibre dinner with all the fillings of a falafel, minus the gluten-filled wrap.
Course Main Course
Cuisine Middle Eastern
Keyword falafel bowls, gluten free falafel bowl
Prep Time 30 minutes
Cook Time 30 minutes
Assembling 10 minutes
Servings 4 people
Calories 413kcal
Author Cinde Little

Equipment

Ingredients

BASE LAYER

  • 2 cups cooked rice or quinoa
  • 2 cups fresh spinach or arugula
  • 16 falafel balls link for recipe in NOTES

Veggies - choose a minimum of 5 raw & cooked

  • 1 tomato chopped
  • 1 red pepper chopped
  • ½ long English cucumber chopped
  • 4 radishes

Cooked Veggies - Baked, grilled or roasted

  • 1 red pepper
  • 1 zucchini or eggplant

Garnish

  • 16 Kalamata olives

Optional Additions

  • ¼ cup chopped parsley a nice touch when you have it
  • ½ cup roasted chickpeas link for recipe in Notes
  • 4 chicken or pork skewers seasoned with za'atar spice (see Notes)

POMEGRANATE TAHINI SAUCE

  • 3½ tablespoon tahini paste
  • 2 tablespoon lemon juice
  • 4 tablespoon water (more if needed)
  • 1 tablespoon pomegranate molasses
  • 1 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. All raw, all cooked or a combination.

Assemble FALAFEL BOWLS

  • Add base layer of rice and greens to each bowl.
  • Top with falafel balls and a variety of veggies alternating colours to create a beautiful bowl.
  • Garnish with olives and chopped parsley.
  • Serve with both dressings on the side.

Optional Meat

  • Top each bowl with a skewer of cooked, seasoned meat if desired.

Notes

Za'atar spice blend: 1 tablespoon each dried thyme, ground cumin, ​​​​​ground coriander, toasted sesame seeds & sumac; ½ teaspoon salt and ¼ teaspoon chile flakes. Cover meat with spices and cook on barbecue or under the broiler.
Link to recipe for Falafel Balls with tahini sauce.
Link to recipe for Roasted Chickpeas.
NOTE: Meat and falafel balls not included in nutritional calculation (because I don't know how to do that yet).

Nutrition

Serving: 1person | Calories: 413kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 425mg | Potassium: 581mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3913IU | Vitamin C: 107mg | Calcium: 81mg | Iron: 2mg
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