Vegetarian Dairy Free Chickpea Falafel Bowl with Coconut Tzatziki

Total time1 hr 25 min

Prep time25 min

Cook time30 min

Vegetarian Dairy Free Chickpea Falafel Bowl with Coconut Tzatziki

Golden-baked chickpea falafel gets its craggy crust from a quick oven roast, packed with parsley, cilantro, and warm cumin and coriander for a herb-forward bite in every patty. Fluffy herbed rice forms the base of the bowl, and a bright cherry tomato and cucumber salad, tossed with lemon juice and olive oil, adds crunch and acidity to balance the spiced chickpeas. A cool, garlicky tzatziki spooned generously over the top ties the whole bowl together with fresh dill and a squeeze of lemon. Every component here is plant-forward and built from scratch, from the hand-shaped falafel to the steamed rice, making this an easy, satisfying option for a vegetarian dinner rotation. It's the kind of bowl that layers well too — make the components ahead and assemble for a quick weeknight lunch straight from the fridge.

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Ingredients

4 servings

For the coconut tzatziki

1 cup dairy free yogurt (plain, unsweetened coconut yogurt)
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½ english cucumber, grated and squeezed dry
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 clove garlic, minced
2 tbsp fresh dill, chopped
¼ tsp salt

For the falafel

2 cans (15 oz each) chickpeas, drained and rinsed
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh cilantro, roughly chopped
4 cloves garlic, roughly chopped
1 small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
3 tbsp all-purpose flour
2 tbsp olive oil (for brushing)

For the herbed rice

1 ½ cups long-grain white rice
2 ¾ cups water
1 tbsp olive oil
½ tsp salt
¼ cup fresh flat-leaf parsley, chopped

For the bowls

1 cup cherry tomatoes, halved
½ english cucumber, diced
¼ red onion, thinly sliced
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
salt and pepper, to taste
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Make the tzatziki: Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer or a clean kitchen towel and squeeze firmly until most of the liquid is removed. In a medium bowl, stir together the coconut yogurt, squeezed cucumber, lemon juice, olive oil, garlic, dill, and salt until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
2
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper and brush it generously with 1 tbsp of the olive oil.

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