Delicious Plant Based Vegan Recipes

Deconstructed Falafel Bowls

Deconstructed Falafel Bowls

I love Falafels! Our favorite falafel recipe is a bit time-consuming – all that processing, pressing, and baking – probably not a weeknight meal.  So how could we get that delightful falafel flavor for a quick weeknight meal?  Deconstruct the falafel.  I don’t need to tell you that this recipe was a home run, it wouldn’t be a blog post if it weren’t.  Deconstructed Falafel Bowls will undoubtedly make a regular appearance is our menu planning.  They were quick, easy, and delicious; so delicious, that I prepared a leftover bowl for lunch the next day! Deconstructed Falafel Bowls FTW (for the win)!!


5 from 3 votes
Deconstructed Falafel Bowls
Course: Main Course
  • Pickled Turnips and Beets see recipe below
  • Cooked Rice we use our rice cooker
  • Cooked Green Lentils prepare according to package
  • Cooked Freekah prepare according to package
  • 2 cans chickpeas roughly chop about 1/2 cup of chickpeas
  • 1/2 small onion
  • 3 cloves garlic minced
  • 1/2 Tbsp ground cumin
  • 1-2 Tbsp fresh parsley minced
  • 1-2 Tbsp fresh cilantro minced
  • Tahini Sauce recipe below
  1. Prepare grains and rice
  2. Mix chickpeas, onion, garlic, cumin - put into hot skillet and brown
  3. Stir in herbs and continue to brown
  4. Salt and pepper to taste
  5. Build your bowls - grains, rice, falafel mix, pickled veg, drizzle with tahini sauce (Optional: serve with fresh salad greens or steamed greens (we had steamed turnip greens).


5 from 3 votes
Pickled Turnips and Beets
(modified America's Test Kitchen recipe)
Course: Appetizer, Side Dish, Snack
  • 1 pound of turnips peel and julienne into 1/2 inch wide sticks
  • 1 -2 small beets peel, and julienne into 1/2 inch wide sticks
  • 1 cup rice vinegar
  • 1/4 cup wine vinegar
  • 1 tsp kosher salt for pickling liquid; 2 tsp kosher salt for purging
  • 3 Tbsp sugar
  1. Place veggies in a large colander, mix with 2 tsp salt and let stand for 1 hour
  2. Transfer vegetables to a container [that will withstand simmering liquid].
  3. Heat remaining ingredients in a saucepan and pour over the veggies.
  4. Let cool and refrigerate for 1 day; good for up to 2 weeks.


5 from 3 votes
Tahini Sauce

You can blend or whisk up this go-to Tahini Sauce!

Course: Side Dish
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup fresh squeezed lemon juice
  • 1-2 cloves minced garlic
  • pinch of salt (optional)
  1. Blend all ingredients.

We prep several cups of rice in our rice cooker and other types of grains for use throughout the week.  We had the lentils and freekeh ready to go for this recipe. No matter what way of eating you follow, ingredient prepping (or meal planning) is a fundamental component of stress-free eating and grocery shopping.  Stay tuned for a post on menu planning and grocery shopping and the launch of our downloadable menu and grocery planning sheet.

We’d love to hear from you!  Let us know in the comments, on Facebook, Twitter, or Instagram how your version turns out.  Share pics too! @VegInspired, #veginspiredfoodie

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