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Falafel Buddha Bowls

Our healthy vegetarian and gluten-free falafel is snuggled in a bowl of crunchy veggies and drizzled with a creamy tahini sauce.

This buddha bowl is bright, crispy and unbelievably satisfying. Sautéeing the falafel patties in Ghee Oil not only gives them a rich, nutty flavor, but it has a high smoke point, which makes the outside perfectly golden brown and crisp and tender inside.



4 Bowls


For the falafel

  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1/4 red onion, chopped
  • 1 cup chopped fresh parsley (about 1/4 bunch)
  • 1 cup chopped fresh cilantro (about 1/4 bunch)
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1 tsp cumin
  • 1 tsp baking powder
  • 1/2 cup chickpea flour (or all-purpose flour)
  • 1/4 cup 4th & Heart Ghee Oil

For the tahini sauce

  • ¼ cup tahini
  • Juice from ½ lemon
  • 1 garlic clove, minced
  • ½ tsp. apple cider vinegar
  • 2 tbsp. fresh dill, chopped
  • ¼ cup unsweetened almond milk

For the bowl

  • 4 cups mixed greens
  • 1 cup diced red cabbage
  • ½ cup crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • ½ cup kalamata olives
  • 1 cup sliced cucumber


  1. Make the falafel: Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a thick paste. You may need to scrape down the sides of the bowl occasionally. A little texture to the mixture is desirable.
  2. Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes thick enough to form into patties. Using a ¼ cup measuring cup form the falafel dough into small patties. To cook the patties, heat ghee oil in a skillet until hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
  3. Make the tahini sauce: Prepare the dressing by adding all the ingredients to a blender, and processing until smooth and creamy adding more almond milk to reach your desired consistency. Set aside.
  4. Prepare the bowls: In each bowl, place 1 cup mixed greens and top with ¼ cup red cabbage, ¼ cup cherry tomatoes, ¼ cucumbers, 2 tbsp. feta cheese and divide the olives evenly amongst the bowls. Top with several falafels and a drizzle with tahini sauce.

Related: Buffalo Chickpea Buddha Bowl recipe