Mediterranean Falafel-Style Bowls with Tzatziki

Method · 9 steps

1. 1

   Preheat oven to 400 F. Line a sheet pan with parchment.

2. 2

   Pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, 3/4 tsp salt, and pepper in a food processor until coarse but cohesive - do not puree (you want texture).

3. 3

   Scoop 16 mounds (2 tbsp each) onto the sheet pan, flatten slightly into patties. Brush tops with olive oil.

4. 4

   Bake 22-25 minutes, flipping at 15 minutes, until deeply golden on both sides.

5. 5

   Meanwhile, toast pearl couscous in a dry saucepan 2 minutes. Add broth and 1/4 tsp salt, bring to a boil, cover, simmer 10-12 minutes until tender. Fluff and drizzle with 1 tbsp olive oil.

6. 6

   Chop salad: cherry tomatoes, half the cucumber, red onion, olives. Dress with lemon juice, olive oil, and a pinch of salt. Do this while falafel bakes for parallel cooking.

7. 7

   Make tzatziki: grate the remaining cucumber half, squeeze out water in a towel, then stir into Greek yogurt with dill, 1 grated garlic clove, 1 tbsp lemon juice, and remaining 1/4 tsp salt.

8. 8

   Assemble 4 glass containers: 1 cup couscous on one side, chopped salad next to it, 4 falafel patties on top. Keep tzatziki in separate 4-oz jars so it stays cold and creamy.

9. 9

   Cool components uncovered 10 minutes before sealing - trapped steam softens the falafel crust.