Wesson Recipes

Falafel Power Bowl with Green Tahini Dressing

40oz Wesson Canola Oil Bottle

Cooking Time

10 minutes

Prep Time

20 minutes

Serving Size

4 Servings


Gluten Free

Level up your grain bowl game with our Falafel Power Bowl. A mix of pickled and raw vegetables add tang and a satisfying crunch, while large bites of homemade falafel on a bed of quinoa make this bowl truly filling. What really sets this power bowl apart from others is the green tahini dressing. Creamy tahini is blended with fresh herbs, lime juice and garlic, and finished off with a blend of spices. It adds so much fresh flavor to this power bowl that you might want to make a double batch. Bonus: this ultra-satisfying and energizing meal is also vegan and gluten-free, and ideal for weekly meal prep.

  • Sesame
  • Ingredients

    Pickled Cucumber
    Rice wine vinegar 1/2 cup.
    Granulated sugar 1 tbsp.
    Kosher salt 1 tsp.
    English cucumber, thinly sliced 1/2 each.
    Pickled Red Onions
    Rice wine vinegar 1/2 cup.
    Water 1/4 cup.
    Granulated sugar 2 tbsp.
    Kosher salt 2 tsp.
    Red onion, thinly sliced 1 each.
    Green Tahini Dressing
    Tahini 1/2 cup.
    Parsley leaves, stems removed 1/4 cup.
    Cilantro leaves, stems removed 1/4 cup.
    Fresh lime juice 1/4 cup.
    Water 2 tbsp.
    Kosher salt 1/2 tsp.
    Garlic 2 cloves.
    Falafel Mix
    Dried chickpeas, soaked overnight* 21 cup.
    Parsley leaves, stems removed 1/4 cup.
    Cilantro leaves, stems removed 1/4 cup.
    Wesson Canola Oil 2 1/2 tbsp.
    Kosher salt 1/2 tsp.
    Ground black pepper 1/2 tsp.
    Ground cumin 1/2 tsp.
    Garlic 2 cloves.
    Wesson Canola Oil 3 cups†.
    Base & Vegetables
    Lettuce, chopped 4 cups.
    Tri-colored quinoa, cooked 4 cups.
    Cherry tomatoes, halved 16 each.
    Radishes (optional) 12 each.


    Pickled cucumber

    In a medium bowl, whisk together vinegar, sugar, and salt. Stir in cucumber. Let sit for minimum 30 minutes before serving. Transfer to jar or airtight container; refrigerate if making ahead.

    Pickled onions

    In a small pot, combine vinegar, water, sugar and salt. Bring to a boil over high heat to completely dissolve salt and sugar. Place onions in a heat proof bowl. Pour hot brine over onions and cool. Transfer to jar or airtight container; refrigerate until ready to use.

    Green tahini dressing

    In a blender or food processor, combine tahini, parsley, cilantro, lime juice, water, salt and garlic. Process until mixture is smooth and fully combined. Refrigerate in airtight container.


    In food processor combine soaked and drained chickpeas, parsley, cilantro, 2-1/2 tbsp oil, salt, pepper, cumin and garlic; pulse until mixture is fully blended.

    Pour Wesson Canola Oil into pot; heat over medium-high heat to 350°F. Deep frying tip: Insert the end of a wooden spoon into the hot oil, if many bubbles form around the wooden spoon and they start to float up, the oil is ready to use.

    Shape 1-ounce (about 2 tbsp) portions of the falafel mixture into balls. Deep-fry balls for 4 to 5 minutes until lightly golden. Remove to paper towel lined baking sheet.

    Assembly Method
    To serve, divide lettuce equally in the bottom of 4 large shallow bowls, top each with 1 cup quinoa, pickled cucumber and onions, cherry tomatoes, radishes, if using and 4 or 5 falafel balls. Drizzle power bowls with Green Tahini Dressing or serve dressing on the side. * To soak chickpeas, place in a medium bowl and pour enough cold water over chickpeas to cover by 2-inches. Cover and soak overnight. Drain and rinse well before using. † Amount of oil required may vary. Use at least 3 inches of oil in your pot to deep fry the falafel balls.
    This power bowl can be customized to taste. Swap pickled cucumbers for pickled carrots for a crunchier texture. Not a fan of quinoa? Use brown rice instead. Looking to add more nutrients to your diet? Spinach and kale would be great in place of the lettuce.
    While our original recipe is vegan, this power bowl tastes great topped with feta cheese.