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Home Poke bowl met krokante falafel

Vegetarian Summer Healthy Meal prep Fusion Middle Eastern

The poke bowl has its roots in Hawaii, but with crispy falafel added it becomes a dish that brings two cuisines together in the most beautiful way. Build your own bowl on a base of sushi rice, fresh vegetables and a tahini dressing that ties everything together. Serve this in beautiful poke bowl bowls and you'll instantly have something colourful on the table. Perfect for a weeknight or a relaxed weekend with friends.

x_ckl_recipe_markerPoke bowl with crispy falafel Colourful poke bowl with homemade crispy falafel, fresh vegetables and a creamy tahini dressing. Vegetarian enjoyment at its best. How to make a poke bowl with crispy falafel? Main course Fusion 4 servings 25 min 20 min 60 min

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, then stir in the rice vinegar, sugar and salt. Cover and let cool slightly.
Put the chickpeas (drained and patted dry), garlic, onion, parsley, cilantro, cumin, ground coriander seed, flour, salt and pepper into a food processor. Pulse until you have a coarse, cohesive mixture. Don't over-process — it should retain some texture.
With damp hands, form small balls or patties from the falafel mixture. Chill them in the fridge for 20 minutes so they hold together better.
Heat a layer of sunflower oil in a frying pan over medium heat. Fry the falafel for about 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
Make the tahini dressing: mix the tahini with lemon juice, garlic, water and a pinch of salt. Stir until smooth and pourable. Add a little extra water if the dressing is too thick.
Slice the cucumber, radishes and avocado thinly or into small cubes. Halve the cherry tomatoes. Shred the red cabbage finely.
Divide the rice between the bowls as a base. Arrange the vegetables and falafel neatly in sections. Drizzle the tahini dressing over.
Garnish with sesame seeds, fresh cilantro or parsley and, if you like a kick, some sriracha. Serve immediately.

Vegetarian Summer Healthy Meal prep Fusion Middle Eastern 300 g sushi rice 2 tbsp rice vinegar 1 tsp sugar 0.5 tsp salt (for rice) 400 g canned chickpeas, drained and patted dry 2 cloves garlic 1 small onion, roughly chopped A handful of fresh parsley A handful of fresh cilantro 1 tsp cumin 1 tsp ground coriander seed 3 tbsp flour Salt and pepper to taste Sunflower oil for frying 1 avocado 1/2 cucumber 6 radishes 150 g cherry tomatoes 100 g red cabbage, finely sliced 3 tbsp tahini 2 tbsp lemon juice 1 garlic clove, crushed (for dressing) 3 to 4 tbsp water 2 tbsp sesame seeds Food processor Frying pan Saucepan Cutting board Sharp knife Mixing bowl Paper towels Poke Bowl Bowls poke-bowl-bowls Mixing Bowl mixing-bowl Knives knives Chopping Board chopping-board ASA Selection bowl Poke Bowl Cauliflower ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Mangosteen ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Quinoa ø 18 cm / 800 ml Asa Selection ["bowl"] Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta Poke bowl met zalm foodies-poke-bowl-met-zalm Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-met-ricotta-en-basilicum-2

Recipe

Poke bowl with crispy falafel

Colourful poke bowl with homemade crispy falafel, fresh vegetables and a creamy tahini dressing. Vegetarian enjoyment at its best.

Course	Main course
Kitchen	Fusion
Servings	4 servings

Preparation time

Preparation time	25 min
Cooling time	20 min
Total	60 min

Equipment

Food processor
Frying pan
Saucepan
Cutting board
Sharp knife
Mixing bowl
Paper towels

Ingredients

300 g sushi rice
2 tbsp rice vinegar
1 tsp sugar
0.5 tsp salt (for rice)
400 g canned chickpeas, drained and patted dry
2 cloves garlic
1 small onion, roughly chopped
A handful of fresh parsley
A handful of fresh cilantro
1 tsp cumin
1 tsp ground coriander seed
3 tbsp flour
Salt and pepper to taste
Sunflower oil for frying
1 avocado
1/2 cucumber
6 radishes
150 g cherry tomatoes
100 g red cabbage, finely sliced
3 tbsp tahini
2 tbsp lemon juice
1 garlic clove, crushed (for dressing)
3 to 4 tbsp water
2 tbsp sesame seeds

How to make a poke bowl with crispy falafel?

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, then stir in the rice vinegar, sugar and salt. Cover and let cool slightly.
Put the chickpeas (drained and patted dry), garlic, onion, parsley, cilantro, cumin, ground coriander seed, flour, salt and pepper into a food processor. Pulse until you have a coarse, cohesive mixture. Don't over-process — it should retain some texture.
With damp hands, form small balls or patties from the falafel mixture. Chill them in the fridge for 20 minutes so they hold together better.
Heat a layer of sunflower oil in a frying pan over medium heat. Fry the falafel for about 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
Make the tahini dressing: mix the tahini with lemon juice, garlic, water and a pinch of salt. Stir until smooth and pourable. Add a little extra water if the dressing is too thick.
Slice the cucumber, radishes and avocado thinly or into small cubes. Halve the cherry tomatoes. Shred the red cabbage finely.
Divide the rice between the bowls as a base. Arrange the vegetables and falafel neatly in sections. Drizzle the tahini dressing over.
Garnish with sesame seeds, fresh cilantro or parsley and, if you like a kick, some sriracha. Serve immediately.

Cooking mode Prevents your screen from going to sleep

The beauty of a poke bowl is that everyone builds their own bowl. Place all the ingredients in the middle of the table and let everyone pick. Eating becomes a shared moment — and that's exactly what it's about.

Have leftover falafel mixture? Keep it in the fridge for a day or freeze it in balls. That way you have a head start for next time. The tahini dressing will also keep well for two to three days in a sealed jar.

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