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An easy falafel recipe over a brown rice bowl with honey sriracha

Easy Falafel Recipe Over Brown Rice Bowl

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    10mins

Recipe Video Fusion Rice or Noodle Vegetable Dairy Lunch Dinner Less Than 30 mins

As the old adage goes, if you're feeling awful, there's nothing better to have than a falafel! These comforting fried chickpea balls are packed with tons of flavor and are relatively easy to make. This falafel recipe, in particular, takes just 30 minutes to make once dried chickpeas are soaked, and serves as the perfect protein to top a refreshing, Mediterranean-inspired brown rice bowl.

 

Because falafels are crispy and packed with flavor, it makes sense to pair them with something sweet, spicy, and saucy. Our recommendation? Lee Kum Kee Honey Sriracha Sauce, which is the ideal blend of sweet and spicy that complements the crispy falafel deliciously. Drizzle it on this bowl with all of the fresh veggies and rice, and you're in for a flavor-packed dinner!

What You Will Need

Ingredients

  • --FOR THE FALAFEL MIX--
  • 1 cup dried chickpeas (soaked overnight)
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • 1/2 cup fresh parsley
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2–3 Tbsp. chickpea flour (or cornstarch, as needed)
  • Oil for frying or air frying
  • --FOR THE RICE BOWLS--
  • 2 cups cooked brown rice or quinoa
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • ½ red onion, thinly sliced
  • ¼ cup chopped fresh parsley
  • ½ cup crumbled feta cheese

Seasoning

  • 4 Tbsp. Lee Kum Kee Honey Sriracha Sauce

Made with
Lee Kum Kee products

Lee Kum Kee Honey Sriracha Sauce bottle showcasing sweet and spicy flavor with a hint of honey, ideal for drizzling, dipping, or glazing

Chili Sauces, Sriracha Sauces

Honey Sriracha Sauce

How to make it

  1. Make the falafel: In a food processor, blend soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and pepper on the pulse setting until coarse and sticky. Add chickpea flour or cornstarch as needed until the mixture holds together. Shape into 12 patties. Heat 1 Tbsp oil in a pan and shallow fry 2–3 minutes per side, or air fry at 375°F for 5–7 minutes, flipping halfway.
  2. Prepare bowls: Divide brown rice or quinoa and mixed greens evenly among four serving bowls. Top each bowl with cherry tomatoes, cucumber, shredded carrots, avocado, red onion, and chopped parsley. Place 3 crispy falafel in each bowl. Sprinkle with crumbled feta.

  3. Drizzle 1 tablespoon of Lee Kum Kee Honey Sriracha over each bowl. Serve immediately and enjoy!

     

    For more sweet and spicy ideas, check out the Honey Sriracha recipes page.

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