If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.
Why You’ll Love These Crispy Breaded Mushrooms
Perfect Side or Delicious Appetizer
A great finger food for parties, gatherings, or game nights
Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl.
Easy Recipe
Requires simple ingredients and a quick breading process
The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms
Versatile
Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
Enjoy them as a snack, appetizer, or as the start in a main dish
Works with multiple dipping sauces and seasonings to suit any flavor preference
These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.
Essential Tools for Crispy Breaded Mushrooms
You only need a few basic tools to make this easy, crispy recipe.
Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
Tongs or a Fork: For flipping mushrooms.
Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.
With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.
Ingredients You’ll Need
These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.
For the Mushrooms:
8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
½ tsp garlic powder: Adds savory depth to the breading.
½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
½ tsp salt: Enhances the natural flavors of the mushrooms.
½ tsp black pepper: Adds a hint of spice and warmth.
1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.
To Serve (Optional):
Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
Thinly sliced radishes: Provides crunch and a pop of color.
Lemon wedges: A squeeze of lemon brightens up the flavors.
Step-by-Step Instructions for Crispy Breaded Mushrooms
Prep the Breading Station
Set up three bowls for dredging:
Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
Lightly toss mushrooms in the seasoned flour, coating all sides.
Dip each piece into the soy milk slurry, ensuring full coverage.
Press into panko breadcrumbs, coating generously.
Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
Preheat air fryer to 400°F (200°C).
Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
Lightly spray with cooking oil for even crisping.
Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Serve & Enjoy
Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.
Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.
Recipe Variations & Customizations
This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.
Make It Gluten-Free
For a fully gluten-free version, make the following substitutions:
Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.
Switch Up the Mushrooms
This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:
Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
White Button Mushrooms: A mild, budget-friendly alternative.
Adjust the Seasoning
For a different flavor profile, try adjusting the seasoning:
Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.
Bake Instead of Air-Fry
If you don’t have an air fryer, the mushrooms can be baked in the oven:
Preheat oven to 425°F (218°C).
Arrange mushrooms on a lined baking sheet, spacing them out evenly.
Lightly spray with oil to promote crispiness.
Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.
How to Serve Air-Fried Breaded Mushrooms
These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.
With a Dipping Sauce
A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:
Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
Spicy Sriracha Mayo: Adds heat and creaminess
Classic Ranch Dressing: A cool and herby dip that balances the crispiness
As a Light Meal or Salad Topper
For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:
Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
Thinly sliced radishes for crunch and color
Lemon wedges for a bright, citrusy finish
As a Sandwich or Wrap Filling
Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:
In a warm pita with greens, cucumbers, and a drizzle of remoulade
Stuffed into a baguette with shredded lettuce and pickled onions
Wrapped in a tortilla with slaw and a spicy mayo drizzle
As a Side Dish for a Larger Meal
These mushrooms can complement a variety of main courses:
Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
As a side for a veggie burger or grilled protein such as tofu or chicken.
Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.
For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.
Best Storage Tips for Leftover Crispy Mushrooms
Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.
Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.
Pro Tips for Extra Crispiness
Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:
Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
8ozmixed mushrooms, torn or sliced into bite sized piecesmaitake/Hen-of-the-Woods and cremini; oyster mushrooms also work
Flour Mixture
½cupall purpose flour
½tspgarlic powder
½tspsmoked paprika
½tspkosher salt
½tspcracked black pepper
Batter
1cupunsweetened soy milk
Panko Breading
1½cupsPanko Breadcrumbs
Instructions
Prep the Breading Station
Set Up Three Bowls For Dredging:Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
-Lightly toss mushrooms in the seasoned flour, coating all sides.-Dip each piece into the soy milk slurry, ensuring full coverage.-Press into panko breadcrumbs, coating generously.-Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
-Preheat air fryer to 400°F (200°C).-Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.-Lightly spray with cooking oil for even crisping.-Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.
Notes
Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.
Craving sushi but don’t want the hassle of rolling? This California Sushi Roll Bowl is an easy recipe that brings all the flavors of a classic California roll into a simple, no-fuss bowl. It’s fresh, flavorful, and comes together fast for an easy lunch.
Tangy sushi rice, creamy avocado, crunchy cucumber, and imitation crab create the perfect mix of texture and taste. It’s a healthy, satisfying meal that works for quick lunches, meal prep, or a budget-friendly way to enjoy sushi at home.
Make it your own by swapping in baked tofu or sushi-grade fish, adding extra veggies, or drizzling on your favorite sauce. Everything you need is easy to find at your local grocery store. Just assemble and enjoy.
Why You Will Love This Deconstructed Sushi Bowl Recipe
This California Sushi Roll Bowl is everything you love about sushi without the hassle. As a dietitian and foodie, I love meals that are both satisfying and nutritious, and this bowl checks all the boxes:
A healthy, balanced meal: Packed with lean protein, fiber-rich rice, and fresh vegetables, this bowl provides a mix of carbs, protein, and healthy fats to keep you full and energized.
Satisfies sushi cravings at home: No rolling required. Just toss everything in a bowl and enjoy all the flavors of a classic California roll with minimal effort.
Perfect for meal prep and easy lunches: Make a batch at the start of the week for quick, grab-and-go meals that don’t compromise on taste or nutrition.
A budget-friendly alternative to restaurant sushi: Get your sushi fix without spending a fortune. Making it at home is much more affordable while still delivering restaurant-quality flavors.
Fully customizable: Load it up with your favorite vegetables, swap proteins, or drizzle on your preferred sauces. This bowl is all about making sushi work for you.
Ingredients for This Easy Sushi Bowl
This sushi bowl comes together with simple ingredients that deliver the perfect balance of flavors and textures.
Base:
White rice: Sushi rice or short-grain white rice for the best texture
Rice vinegar: Adds a touch of acidity and classic sushi rice flavor
Protein & Sauce:
Crab stick (imitation crab meat): The signature ingredient in a California roll
Mayo: For a creamy texture in the crab mixture
Soy Sauce: Adds salty umami
Toppings:
Sesame seeds: White, black, or a mix of both for crunch and nuttiness
Nori sheets or seaweed snacks: Edible seaweed adds umami and classic sushi flavor
Fresh Ingredients:
Cucumber: I prefer English cucumber for its crisp texture and mild flavor
Carrot: Adds sweetness and crunch
Avocado: Creamy and rich, balancing the textures in the bowl
For Serving:
Soy sauce: A must-have for dipping or drizzling over the bowl
Optional: Sriracha sauce: Adds a bit of heat and depth to the dish
Step-By-Step Instructions
This deconstructed sushi bowl is simple to make and packed with flavor. Follow these steps for the perfect sushi-inspired meal.
How to Make Perfect Sushi Rice
The key to a great sushi bowl starts with properly seasoned rice.
Cook the rice: Rinse white rice with cold water until the water runs clear, then cook according to package instructions.
Season the rice: While the rice is still warm, gently mix in rice vinegar, a pinch of salt, and a touch of sugar (optional, but helps balance the acidity). Let it cool to room temperature before assembling the bowls.
Prepare the Crab Mixture
Chop or shred the imitation crab into small pieces.
In a bowl, mix the crab with mayo and soy sauce until evenly coated. Adjust seasoning as needed.
Assemble the Sushi Bowl
Prepare the toppings:
Cucumber: Slice into ribbons, matchsticks, or half-moons.
Carrot: Shred for easy mixing and crunch.
Avocado: Dice or slice, depending on your preference.
Nori: Julienne into thin strips for easy sprinkling.
Create the base: Add a scoop of cooked and seasoned sushi rice to each serving bowl.
Add the toppings: Layer the crab mixture, fresh veggies, sesame seeds, and nori over the rice.
Drizzle and serve: Finish with a drizzle of spicy mayo or soy sauce, then dig in!
Variations of Homemade Sushi Bowls
This recipe is highly customizable, so you can create your favorite sushi flavors at home. Try these variations:
Re-create your favorite sushi rolls: Use the same ingredients you love in a roll but in a bowl.
Use sushi-grade raw fish: Swap the imitation crab for sushi-grade salmon or tuna for a more authentic experience.
Try canned seafood: Make it with canned salmon or tuna for a quick and easy alternative.
Go plant-based with baked tofu: A great option for a vegetarian sushi bowl.
Add extra toppings: Try pickled ginger, pickled red onion, or other sushi-inspired veggies like tempura sweet potatoes, pickled radish, red peppers, or green onion.
Tips for the Best California Roll Sushi Bowls
Use quality seaweed snacks: Try GimMe Organic Seaweed Snacks or Annie Chun’s Seaweed Snacks for the best flavor and crunch.
Finish with bold flavors: Drizzle with sriracha, spicy mayo, my sweet garlic sauce, yum yum sauce, or a touch of sesame oil for extra richness.
Use a rice cooker: It takes the guesswork out of making perfectly cooked sushi rice.
Choose the right rice: Short grain rice is ideal for sushi bowls, but brown rice is a great high-fiber alternative.
Boost the veggies: Add fresh bell peppers for extra crunch or mix in thawed cauliflower rice to keep the bowl light while still maintaining some regular rice for texture.
Storing This Recipe
For the best freshness, store each component separately in airtight containers.
Rice will stay good for up to three days, reheat with a splash of water to restore its texture. Keep veggies separate to maintain their crispness. The crab mixture is best eaten within two days.
If storing a fully assembled bowl, eat it within 24 hours for the best quality. This sushi bowl is perfect for meal prep, just assemble when you’re ready to eat!
Tired of boring salads? Let’s upgrade your salad game with a homemade vinaigrette that’s way better than any store-bought dressing!
Salads are a great way to load up on veggies, but the right dressing can take them from basic to bold. This tangy balsamic vinaigrette is packed with flavor, bringing just the right balance of sweet, savory, and herby goodness.
I promise, salads don’t have to be boring! With this easy dressing, a handful of leafy greens, a bit of crunch, and some protein, you’ll have a salad worth making again and again.
Why Is Salad Dressing So Important?
Salad dressings bring variety, bold flavors, and excitement to every bite. Whether it’s a simple vinaigrette shaken in a jar (like this Balsamic Basil Vinaigrette) or a blended dressing like my Creamy Vegan Apple Walnut Dressing, I’m always whipping up something fresh.
Salad dressing plays a key role in healthy eating by adding flavor and healthy fats, making it easier and more enjoyable to eat nutrient-rich vegetables, whole grains, and proteins regularly.
No More Expired Dressings: Why I Always Make My Own
If you open my fridge, you won’t find ten half-used, expired bottles of salad dressing tucked in the door. Why? Because, homemade dressings are so much better, take only a few minutes to make, and don’t clutter up my fridge with bottles I’ll never finish.
I always keep a few simple ingredients on hand, olive oil, vinegar, mustard, honey, and herbs and spices, so I can whip up a homemade vinaigrette anytime. This tangy balsamic vinaigrette is one of my go-tos. It’s quick, easy, and way better than anything from a store.
Making your own dressing is as simple as shaking everything up in a jar. Less than five minutes, no weird preservatives, and total control over the flavor. Once you try it, you’ll never go back to store-bought!
Why I Love This Basil Balsamic Vinaigrette
Versatile: This great marinade isn’t just for salads, it’s perfect for roasted veggies, grain bowls, or grilled proteins.
Customizable: Use simple ingredients like olive oil and Dijon mustard, or switch it up! You can even add mayo for a creamier dressing.
Quick & Easy: This recipe is ready in minutes just add everything to a mason jar and shake!
Better Than Store-Bought Dressings: No preservatives, just fresh, bold flavors.
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to use your favorite brand . You can use a flavored or sweet balsamic vinegar like Fig or Cherry! You can even use a white balsamic vinegar.
Fresh Basil Leaves: dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil or avocado oil
Dijon Mustard
Maple Syrup or a little bit of honey
Sea Salt & Black Pepper
Yup, this dressing is 100% plant-based.
Make It A Creamy Dressing
Want a creamy balsamic dressing with a thicker consistency? Try these simple swaps:
Add a spoonful of mayo or Greek yogurt for extra creaminess.
Blend in a ripe avocado for a dairy-free creamy twist.
Whisk in tahini for a nutty, velvety texture.
No matter how you make it, this easy dressing is better than anything store-bought!
Growing Basil Plants for Fresh Flavor
Fresh basil leaves makes all the difference in this dressing! I love growing my own basil to have a steady supply of vibrant, fragrant leaves all year long.
Late Spring, Summer & Fall: I grow basil in my garden, where it thrives in warm weather with plenty of sunlight. A few plants can produce an abundance of fresh leaves, perfect for dressings, pesto, and more.
Cooler Months: When the temperatures drop, I switch to my AeroGarden, which lets me grow fresh basil indoors, no matter the season. It’s an easy way to keep fresh herbs on hand without worrying about the weather!
Whether from the garden or an indoor setup, homegrown basil always brings the best flavor to this dressing!
How to Make This Balsamic Basil Vinaigrette Dressing: The Jar Method
My favorite way to make my own salad dressings, grain bowl sauces, and vinaigrettes is the jar method, it’s quick, mess-free, and perfect for storage!
Grab a glass jar with a tight-fitting lid.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Pour directly from the jar onto your salad, grain bowl, or roasted veggies.
Store leftovers right in the jar for later. Just give it another shake before using! All you need to store your salad dressing to use later in the week is an airtight container.
This method creates the perfect balance of flavors while making cleanup a breeze.
Other Methods
Immersion blender: Want a smoother texture? Blend everything directly in the jar for a silky, emulsified vinaigrette.
Whisk & Bowl: Prefer a classic approach? Whisk the ingredients together in a bowl, slowly adding the oil for the best emulsion.
Whichever method you choose, this easy homemade vinaigrette beats any store-bought dressing!
How to Pair This Dressing
Since this vinaigrette contains fresh basil leaves, I recommend using it within 2-3 days for the best flavor. Luckily, there are plenty of ways to enjoy it before then!
A Dressing for Salads: Toss it with your favorite salads, from a classic arugula salad to a fresh Caprese salad with cherry tomatoes and sweet basil.
A Sauce for Grain Bowls: Drizzle it over quinoa, farro, or brown rice bowls for extra flavor.
Spooned Over Protein: Try it on grilled chicken breast, fish, or tofu for a bright, herby finish.
Drizzled Over Cottage Cheese: A surprising but delicious combo, just a light drizzle brings out the creaminess.
As a Veggie Dip: Serve it alongside roasted or raw veggies for an easy, flavor-packed dip.
This versatile, easy dressing is perfect for adding a fresh, tangy kick to so many dishes!
Want to take your salad game even further? If you’re ready to ditch bland store-bought dressings for good, check out my [Ultimate Guide to Homemade Salad Dressings]. I’ll walk you through the best ingredients, flavor pairings, and easy recipes so you can whip up fresh, delicious dressings anytime.
More Salad Dressing Recipes
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
Easy Spicy Tuna with Crispy Rice A Must Try for Canned Tuna Recipes
An easy Spicy Tuna Bowl with rice, kimchi, and green onions is one of my favorite quick weeknight meals. When I have a bit more time and want to elevate it, I’ll crisp up the rice! This is one of my go-to canned tuna recipes!
So much easier and quicker than your usual tuna noodle casserole and a wonderful twist on the classic tuna salad. Plus, this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi, kraut, or shelled edamame.
The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.
In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.
Why I Love This Canned Tuna Recipe
Here are a bunch of reasons why I love this Spicy Tuna with Crispy Rice recipe!
Use that canned tuna: Canned tuna is a flexitarian pantry staple of mine that’s always on hand and super convenient.
Tuna is high in protein: It’s lighter but still filling and helps me meet my protein needs!
Ideal for a flexitarian lifestyle: If your flexitarian lifestyle doesn’t limit fish, this is a terrific staple weeknight recipe. It offers a fun twist on a spicy tuna poke bowl with no raw fish required!
Perfect for busy weeknights: When I need a quick, satisfying meal, this is my go-to healthy option.
Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them.
Works great for meal prep: This recipe makes it easy to plan out quick dinners or even a quick lunch.
The Elements of Spicy Tuna and Crispy Rice
There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).
Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.
Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust. I like to make my crispy rice with whatever leftover rice I have in my fridge! Here is my recipe for Crispy Rice with Leftover Rice.
Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.
You can find store-bought kimchi in the refrigerated section of most grocery stores, Asian markets, or health food stores like Whole Foods. It’s also available online or at farmers markets for artisanal options.
Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.
Ingredient Substitutions & Add-Ins
Substitutions
Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
Noodles: Out of rice? Serve the spicy tuna over noodles! This is my second favorite way to enjoy this spicy tuna recipe.
Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative. You can even make a homemade cucumber salad. Make this by mixing thinly slice cucumbers, soy sauce, rice vinegar, sesame oil, garlic, and a touch of honey or maple syrup, then garnish with sesame seeds and chili flakes.
Add-Ins
Avocado Slices: Top with creamy avocado for added richness.
Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed intothe tuna.
Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.
How to Build This Spicy Tuna with Crispy Rice
Step 1: Make the Crispy Rice
Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.
Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.
Step 2: Prepare the Spicy Tuna
While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.
Step 3: Build the Bowl
Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.
Step 4: Add Optional Toppings
Maybe the most important part of this recipe are the toppings!
Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.
Storage Suggestions
If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days.
This recipe is delicious served cold, but if you prefer it warm, I recommend reheating the rice separately.
More Info on Canned Tuna
For a sustainable choice, look for labels like pole-and-line-caught, pole-caught, troll-caught, FAD-free, free school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.
Tuna Nutrition
Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type.
Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.
Other Ways to Use a Can of Tuna
Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:
Tuna salad with a bagel or crackers
Tuna Melt Sandwich
Tuna Pasta Salad with fresh herbs and crisp veggies (I love to make this with a cucumber yogurt dill sauce!)
Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. I love this recipe when tomatoes are in season and spilling out of farmers markets in my area!
Want More Flexitarian Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.
This Spicy Tuna with Crispy Rice Bowl is my take on a popular appetizer that incorporates bite sized blocks of crispy scorched rice and dollops of spicy tuna. With 32g of protein and approx. 500 calories per serving, this meal is nutritious and delicious.
In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.
Crispy Rice
Heat the skillet or pot to medium-high heat. Add avocado oil.
Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.
Build Your Bowl
Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.
Notes
Crispy Rice: Option to use all rice, all quinoa, or a mixture or rice and quinoa. You can use sushi rice, basmati, or jasmine. Rice and Quinoa have the same water-to-grain ratio and cooking time and can be cooked together in 1 pot!Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
You will love the variety of flavors in this Greens and Ancient Grain Bowl. This recipe features nutrient-rich kale, crisp cucumber, and a zesty green cashew dressing served over your favorite ancient grain, such as quinoa or farro, and topped with your protein of choice, like Easy Baked Tofu, beans, or baked tempeh. This recipe is vegan, gluten-free, and totally delicious.
What is an Ancient Grain Bowl?
An ancient grain bowl is a versatile dish that combines ancient grains like quinoa, kamut, or farro with fresh veggies, a protein source, and a flavorful dressing. It’s a nutrient-packed, customizable meal perfect for any diet.
Why You’ll Love This Recipe
This Greens and Ancient Grain Bowl is a wholesome, customizable dish that’s packed with vibrant flavors, nourishing ingredients, and endless possibilities to suit your taste and lifestyle.
Dietitian-Approved Balance: Packed with ancient grains, fresh greens, and plant-forward ingredients, this bowl delivers the perfect mix of fiber, protein, and flavor for a satisfying, nutrient-rich meal.
Flexitarian Versatility: Whether you add soft boiled eggs, roasted chickpeas, grilled shrimp or salmon, this recipe adapts seamlessly to your dietary preferences.
Batch Cooking Made Easy: Prep grains like farro, kamut, or quinoa in advance for quick and delicious meals throughout the week.
Ingredients For This Ancient Grains Bowl Recipe
The ingredients for this Greens and Ancient Grain Bowl are a perfect blend of fresh greens, hearty grains, crunchy veggies, and a zesty dressing, making it a balanced and flavorful meal that’s easy to customize.
Leafy Greens: A nutrient-packed base with arugula and baby spinach. Swap in kale, Swiss chard, or other greens for variety.
Grains: Cooked quinoa and rice, or experiment with farro, sorghum, or kamut for added texture and nutrition.
Fresh Veggies: Crisp cucumber, radish, and green pepper add crunch and vibrant color. Swap in seasonal produce for variety.
Herbs and Green Onion: Fresh parsley, cilantro, and green onion bring brightness and a boost of antioxidants.
Green Goddess Inspired Cashew Dressing Ingredients
Raw Cashews (½ cup, soaked) – A dairy-free way to achieve a rich and creamy dressing. Cashews bring healthy fats, protein, and a velvety texture.
Water (¼ cup, adjust as needed) – Helps blend everything smoothly while keeping the consistency just right.
Lemon Juice (2 tablespoons) – Brightens up the dressing while providing vitamin C and balancing the flavors.
Rice Wine Vinegar (1 tablespoon) – Adds a mild tanginess and balances the dressing’s flavors.
Olive Oil (1 tablespoon) – A source of heart-healthy monounsaturated fats that enhances the dressing’s silkiness.
Garlic (1 clove) – Brings depth of flavor
Fresh Parsley (½ cup) – Earthy and fresh with antioxidants that support detoxification.
Fresh Cilantro or Basil (¼ cup) – Adds a burst of herbal goodness that complements the greens.
Chives (2 tablespoons) – Subtly oniony with a delicate texture that blends perfectly into the dressing.
Tarragon (1 tablespoon, optional) – A traditional Green Goddess ingredient that brings a very slight licorice-like flavor.
Dijon Mustard (1 teaspoon) – Helps emulsify the dressing while adding a tangy bite.
Maple Syrup or Honey (½ teaspoon, optional) – A touch of natural sweetness to balance the acidity.
Other Optional Additions
Easy Baked Tofu: A plant-based protein source with all nine essential amino acids.
Cook the Grains: Prepare grains according to package instructions. Cook extras for easy meal prep.
Make the Dressing: Whisk together dressing ingredients, adjusting seasoning as needed.
Assemble the Bowl: Combine greens, grains, veggies, herbs, and protein in a large bowl.
Dress It Up: Drizzle with the cilantro cashew dressing and gently toss to coat.
Garnish and Serve: Add toasted nuts, seeds, crunchy lentils, fresh herbs, or citrus juice for extra flair.
Customizations and Variations
This Greens and Ancient Grain Bowl is endlessly customizable, making it easy to tailor to your taste, dietary preferences, and seasonal ingredients.
Grains: Mix and match hearty whole grains options like brown rice, farro, red quinoa, kamut, or wheat berries for variety and texture.
Veggies: Add roasted sweet potatoes, shaved Brussels sprouts, snow peas, red onion, or sweet red bell peppers for extra crunch and flavor.
Protein: Keep it plant-based with black beans, chickpeas, tempeh, or Easy Baked Tofu. For flexitarian options, try poached eggs or grilled salmon.
Dressings: Swap the cashew dressing for Creamy Cashew Caesar, Spicy Cashew Dressing, a creamy avocado dressing, tahini-based dressing. or a cilantro olive oil pesto.
Toppings: Finish with avocado pieces, sun-dried tomatoes, toasted nuts, seeds, crispy lentils, or pumpkin seeds for a satisfying crunch.
Flavor Boosts: Brighten the dish with a squeeze of fresh lemon or lime juice or add sautéed portobello mushrooms for an earthy twist.
Why This Recipe is Dietitian-Approved
This Greens and Ancient Grain Bowl is RD-approved because it combines nutrient-dense ancient grains, fresh greens, and plant-based proteins to provide a balanced meal rich in fiber, vitamins, minerals, and healthy fats. The colorful mix of fresh veggies and toppings makes this a truly beautiful bowl that is as nourishing as it is visually appealing.
Nutrient-Packed: Ancient grains like quinoa, farro, and kamut provide fiber, vitamins, and minerals for overall health.
Balanced Protein: Plant-based proteins like quinoa or chickpeas pair with lean animal proteins for a complete meal.
Customizable: Easily adaptable to vegetarian, vegan, or flexitarian diets without sacrificing flavor.
Greens Galore: A mix of fresh greens boosts antioxidants and essential nutrients.
Satisfying: Fiber, protein, and healthy fats keep you full and energized.
This Greens and Ancient Grain Bowl is a blank canvas for balanced, nutritious, and delicious meals. Whether you’re vegan, flexitarian, or just looking for a wholesome recipe, this bowl is perfect for meal prep or a satisfying weeknight dinner.
Green Goddess Grain Bowl with Winter Greens & Cashew Dressing
Sarah Harper MS, RD, LDN
In this Green Goddess Grain Bowl with Winter Greens & Cashew Dressing recipe you will get greens, grains, nutritious vegetables, a zesty dressing, and a plant-based protein.
1tbsptarragonoptional but gives the classic green goddess flavor
Instructions
Prepare Cashew Dressing
Add all ingredients to a high-speed blender or food processor. Blend until smooth and creamy.
Add more water for a thinner dressing or extra cashews for a thicker consistency. Adjust seasoning if needed. Store in an airtight container in the fridge for up to 5 days.
Assemble The Bowls
Divide cooked grains among four bowls. Top with greens, fresh herbs, green onions, bell pepper, and watermelon radish.
Pour the creamy cashew dressing over each bowl, toss lightly, and enjoy immediately.
Notes
This salad is perfect for meal prep, just keep the dressing separate until ready to eat!Baked or Air Fried Tofu
Easy Fresh or Frozen Falafel in Air Fryer: The Best Meal Prep Recipe
Enjoy homemade falafel the healthier way, crispy, golden, and perfectly cooked in the air fryer!
Made with wholesome ingredients, these falafel patties are a great way to enjoy a healthy falafel recipe at home. Skip the mess of oil and achieve the same delicious crunch with this simple, no-fuss method.
Looking for something even easier? Frozen falafel offers a quick, convenient option without sacrificing flavor or texture, perfect for those extra busy days.
In this article, I’ll cover everything you need to know, from homemade vs. store-bought falafel and why frozen falafel is a smart choice, to tools, ingredients, step-by-step instructions, storage tips, serving sauces, and the health benefits of falafel!
Make Your Own or Use Store-Bought Falafel
When it comes to falafel, you have two great options: make it from scratch or use store-bought frozen falafel. Both options have their perks, so you can choose what works best for your time and needs.
Homemade Falafel: Freshly made falafel has unbeatable flavor and texture. You control every ingredient, customize flavors, and avoid any preservatives or additives. Plus, it’s fun and rewarding to make!
Store-Bought Frozen Falafel: Short on time? Store-bought frozen falafel is a convenient option for busy weeknights. It’s pre-cooked and ready to air fry, bake, or microwave in minutes. Look for clean ingredient lists and opt for gluten-free or low-sodium varieties, if needed.
Both options work perfectly in falafel bowls, wraps, and sandwiches. If you want a full DIY experience, follow the step-by-step instructions below.
Prefer quick and easy? Skip to the cooking section to see how to cook store-bought falafel to crispy perfection.
Why Choose Frozen Falafel?
Convenience: Ready-to-cook, no soaking or blending required.
Versatility: Works in many meals, from salads to wraps.
Flexitarian Appeal: Plant-based, protein-rich, and aligns with a diet that balances plant and animal-based foods.
Time-Saving: Whip up golden, crunchy falafel in minutes, just what you need for a stress-free dinner solution.
Tools Needed
Having the right tools makes preparing falafel easier and more efficient. Here’s what you’ll need:
Food Processor: Essential for blending chickpeas, garlic, herbs, and spices into a coarse, flavorful falafel mixture.
Mixing Bowl: For combining and chilling the falafel mixture before shaping.
2-inch Ice Cream Scoop: Helps portion the mixture evenly, ensuring uniform-sized falafel balls for even cooking.
Air Fryer (or Alternative Cooking Method): Cook falafel to crispy perfection using an air fryer, pan, or oven.
Baking Sheet (if baking): If you’re baking instead of frying, a lined baking sheet is key for even cooking.
Spatula or Tongs: For flipping falafel during cooking to ensure even crispness.
With these simple tools, you’ll have everything you need to prepare crispy, flavorful falafel with ease.
Ingredients for Dietitian-Approved Garlic Scape Falafels
Chickpeas (1 ½ cups cooked or 1 can, drained and rinsed): A plant-based protein powerhouse, chickpeas provide fiber, iron, and essential nutrients while forming the hearty base of this recipe.
Onion (½ medium, chopped): Adds moisture and natural sweetness, while contributing small amounts of vitamin C and antioxidants.
Garlic (2 cloves, minced): Classic garlic flavor with antimicrobial benefits, or swap in garlic scapes for a fresh, nutrient-packed twist.
Garlic Scapes (2-3, chopped): These mild, garlicky greens add a fresh crunch and boost the falafel’s phytonutrient content.
Ground Cumin (1 tsp): Earthy and aromatic, cumin brings warmth and flavor while delivering antioxidants and digestive support.
Salt (½ tsp, adjust to taste): A little salt enhances the flavors, but keep it moderate to support heart health.
Black Pepper (1/4 tsp): Adds a subtle kick while enhancing nutrient absorption, particularly from chickpeas’ iron content.
Fresh Lemon Juice (2 tbsp): Brightens the flavor and provides vitamin C, helping with iron absorption.
Chickpea Flour (2-3 tbsp, optional): A gluten-free binder that keeps falafels together while boosting protein and fiber.
Fresh Herbs (1-2 tbsp, parsley or cilantro, optional): Parsley or cilantro add a pop of flavor, antioxidants, and anti-inflammatory benefits to round out the dish.
These thoughtfully chosen ingredients not only make a delicious falafel but also contribute to a nutrient-dense, balanced meal perfect for flexitarians and plant-based eaters alike.
Ingredient Substitutions
Looking for an easy way to customize your falafel? Here are some simple swaps to keep your falafel flavorful and delicious:
Garbanzo Beans ➡ Fava Beans: Swap chickpeas for fava beans to create a more traditional, Egyptian-style falafel with a soft, creamy texture.
Fresh Parlsey ➡ Cilantro or Dill: If you’re out of fresh parsley, cilantro or dill can provide a fresh, herbaceous flavor. You can also omit it if preferred.
Flour/Breadcrumbs ➡ Almond Flour or Oats: Need a gluten-free option? Almond flour or ground oats work as great binding agents.
Garlic Scapes ➡ Green Onions or Leeks: If garlic scapes aren’t available, green onions or leeks offer a mild, onion-garlic flavor.
These substitutions allow you to create a flavorful falafel no matter what ingredients you have on hand
Ingredient Add Ins
Want to elevate your falafel balls with more flavor and texture? Here are some tasty add-ins to try:
Fresh Herbs: Boost the freshness with extra fresh cilantro, parsley, dill, or mint.
Spices: Add fresh jalapeno, turmeric, paprika, or red chili flakes for a flavor boost and a pop of color.
Nuts & Seeds: For extra texture, mix in chopped pistachios, sunflower seeds, or sesame seeds.
Veggies: Grated carrot, zucchini, or spinach can add moisture and nutrition.
Zest: Lemon or lime zest brightens up the flavor for a fresh twist.
These add-ins bring new life to your falafel balls, letting you customize each batch to suit your taste.
Step-by-Step Instructions for Easy, Dietitian-Approved Falafel
This recipe yields 8-9 falafels, each perfectly portioned at 1/4 cup.
1. Prepare the Mixture
Combine chickpeas, onion, garlic scapes, cumin, salt, black pepper, and lemon juice in a food processor. Pulse until the mixture is coarse but sticks together—don’t over-process! If the mixture feels too wet, add 1-2 tablespoons of flour or breadcrumbs for binding.
2. Chill the Mixture
Transfer to a bowl, cover, and refrigerate for 30-60 minutes. This step is key to firming up the mixture, making shaping easier.
3. Shape the Falafel
Use a 2-inch ice cream scoop (holds about 1.4 oz) to evenly portion the mixture. Form into balls or slightly flatten for patties, depending on your preference.
4. Cook the Falafel
Air Fryer: Preheat to 375°F (190°C). Arrange falafel in a single layer and cook for 10-12 minutes, flipping halfway for even crisping.
5. Freeze Falafel
Freeze cooked falafel on a baking sheet until firm, then transfer them to an airtight container or freezer-safe bag. They’ll stay fresh for up to 3 months.
6. Reheat from Frozen
To reheat frozen falafel, preheat the air fryer to 375°F and cook for 10-12 minutes, flipping halfway for even crisping.
Other Storage Tips for Leftover Falafel
Not ready to freeze your falafel? You can refrigerate them instead! Simply place leftover falafel in an airtight container and store them in the refrigerator for up to 4-5 days. When you’re ready to enjoy, reheat them in the oven or air fryer to bring back their crispy texture.
Serving Suggestions
Falafel is a versatile, plant-based protein that can be enjoyed in countless ways. Serve it in warm pita bread as a falafel sandwich, on top of a fresh salad, in a hearty falafel bowl, or paired with fries and your favorite dipping sauce.
For more creative serving ideas, check out our 10 Delicious Ways to Serve Air-Fried Falafel article for bowls, wraps, salads, tacos, and more!
Best Sauces to Serve with Falafel
Take your falafel to the next level with these five flavorful sauces:
Tzatziki Sauce: A creamy blend of yogurt, cucumber, garlic, and fresh dill—perfect for falafel sandwiches or wraps.
Tahini Sauce: Smooth and nutty, this classic sesame-based sauce adds richness to falafel bowls and grain bowls.
Garlic Yogurt Sauce: A quick, tangy option made with Greek yogurt, garlic, and lemon juice for a fresh, zesty drizzle.
Spicy Harissa Sauce: Add a fiery kick with this bold North African chili paste—perfect for heat lovers.
Cashew Dressings (Spicy or Caesar): Go creamy and dairy-free with spicy cashew dressing for bold heat or cashew Caesar dressing for a rich, tangy twist. Both add velvety texture to falafel bowls, wraps, or fresh salads.
Health Benefits of Falafel
Falafel isn’t just delicious, it’s a nutrient-packed addition to a balanced flexitarian diet.
Rich in plant-based protein, it supports muscle repair and energy. Falafel are made primarily from beans! Beans are high in fiber content and aids in digestion and promotes fullness. Air-fried falafel is low in saturated fat and a great option for gluten-free and dairy-free diets.
Enjoy this Vegan Air Fryer Garlic Scape Falafel Recipe this spring. Use up some fresh garlic scapes from your garden or from your local farmer's market.
In a food processor, combine the chickpeas, onion, garlic scapes, cumin, salt, black pepper, and lemon juice. Pulse until a coarse, paste-like mixture forms. Avoid over-blending to maintain some texture. If the mixture is too wet, add 1-2 tablespoons of flour or breadcrumbs to help bind it.
Chill The Mixture
Transfer the mixture to a bowl, cover, and refrigerate for 30-60 minutes. This helps it firm up, making it easier to shape into falafel.
Shape The Falafels
Use a 2-inch ice cream scoop (which holds about 1.4 oz) to portion out the mixture evenly. Form the mixture into small balls or flatten slightly to create patties, depending on your preference. (see recipe note)
Cook
Air Fryer: Preheat the air fryer to 375°F (190°C). Place falafel in a single layer and cook for 10-12 minutes, flipping halfway, until crispy and golden.
Serve
Serve warm falafel in pita bread, with hummus, tahini sauce, fresh veggies (like cucumber, tomato, and lettuce), or over a fresh salad for a healthy, delicious meal.
Freeze Falafel
Freeze cooked falafel on a baking sheet until firm, then transfer them to an airtight container or freezer-safe bag. They’ll stay fresh for up to 3 months.
Reheat from Frozen
To reheat frozen falafel, preheat the air fryer to 375°F and cook for 10-12 minutes, flipping halfway for even crisping.
Notes
Troubleshooting Tips
Sticky Mixture: If the falafel mix sticks to your hands, coat your palms with water or olive oil while shaping the falafel balls.
Falling Apart: If the mixture is falling apart, try adding 1-2 eggs to help it bind. Another possible issue is under-processing the mixture. Run it through the food processor again until it holds together better. See the step-by-step photos in the "How to Make Falafels" section for guidance.
Cooking Method: For a classic approach, you can always deep-fry these falafels instead of air frying, pan-frying, or baking.
