Milanese Gremolata Olive Oil Pomegranate Quince Balsamic

Falafel Bowls with Milanese Gremolata Olive Oil and Pomegranate Quince Balsamic

Name: Falafel Bowls with Milanese Gremolata Olive Oil and Pomegranate Quince Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-4
Cuisine: Middle Eastern
Ingredients: 1 Can chickpeas, drained, rinsed, and patted dry; 1 Tbsp. Milanese Gremolata Olive Oil; 2 Tbsp. Flour; ½ Cup red onion, roughly chopped; ½ Cup packed parsley; ½ Cup packed cilantro; 4 Carlic cloves; 1 Tsp. Salt; ½ Tsp. Pepper; ½ Tsp. ground cumin; ⅓ Cup smooth tahini; 3 Tbsp. Water, plus more as needed; 2 Tbsp. Pomegranate Quince Balsamic; 3 Tbsp. Milanese Gremolata Olive Oil; ⅓ Tsp. Salt; Fresh veggies, for serving (tomatoes, cucumber, lettuce, olives, etc.)

Jul 10, 2026

Making falafel at home might be easier than you think. This recipe packs a load of flavour into the chickpea patties and dressing; perfect for adding atop your favourite crunchy veggies. They are also great in a wrap with fresh veggies and extra feta cheese!

Falafel Bowls with Milanese Gremolata Olive Oil and Pomegranate Quince Balsamic

Rated 5.0 stars by 1 users

Cuisine

Middle Eastern

Servings

2-4

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Evoolution

Ingredients

Falafel

1 Can chickpeas, drained, rinsed, and patted dry
1 Tbsp. Milanese Gremolata Olive Oil
2 Tbsp. Flour
½ Cup red onion, roughly chopped
½ Cup packed parsley
½ Cup packed cilantro
4 Carlic cloves
1 Tsp. Salt
½ Tsp. Pepper
½ Tsp. ground cumin

Tahini SAuce

⅓ Cup smooth tahini
3 Tbsp. Water, plus more as needed
2 Tbsp. Pomegranate Quince Balsamic
3 Tbsp. Milanese Gremolata Olive Oil
⅓ Tsp. Salt
Fresh veggies, for serving (tomatoes, cucumber, lettuce, olives, etc.)

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Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the chickpeas, flour, red onion, parsley, cilantro, garlic, salt, pepper, cumin, and Milanese Gremolata Olive Oil. Pulse until the mixture is well combined and holds together when pressed.
Form the mixture into small patties using about 2-4 tablespoons of the mixture for each. Arrange them on the prepared baking sheet. Bake for 25 to 30 minutes, until deep golden brown and lightly crisp.
In a small bowl, whisk together all dressing ingredients until smooth. You can add additional water to thin it if necessary.
Layer falafel on top of veggies and top with a generous drizzle of tahini dressing.