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Baked Falafel Bowls

May 3, 2020

You’ll crave these plant-based Baked Falafel Bowls! Made with quinoa, roasted vegetables, greens and of course, baked falafel this vegan and gluten-free recipe makes a complete meal in one.

If you’ve been a blog reader for awhile, you know I’ve dabbled in many different ways of eating. For the longest time I was convinced that I needed animal proteins with every meal. While I felt good physically, I had a feeling that the choices I was making weren’t the best for the world around me. I’ve since changed my tune when it comes to animal products. While I’m certainly not vegan and make no judgement on people who choose to eat meat, I have definitely benefited from incorporating more plant-based options into my diet.

I know vegan meals (even vegetarian meals!) can be intimidating to meat lovers but this recipe is here to prove that vegan food isn’t boring. It’s packed with flavor and nutrients and will leave you feeling satisfied. 

What is falafel?

If you’ve never tried falafel before, you’re in for a treat! It is a traditional Middle Eastern dish that is made from ground chickpeas or fava beans. They’re basically rolled bean balls that are packed with herbs and spices and super flavorful! Traditionally, they are deep-fried but I’m making an upgraded version that is baked (and still just as delicious). 

Ingredients Needed for This Recipe:

There are three main components to these falafel bowls: the falafel, the dressing and the rest of the bowl ingredients. Don’t let this ingredient list scare you – there are a lot of repeat ingredients!

For the Falafel:

  • Chickpeas
  • Fresh parsley
  • Garlic cloves
  • Fresh lemon juice
  • Sea salt
  • Cumin
  • Almond meal or flour of your choice

For the Tahini Dressing:

  • Tahini
  • Fresh lemon juice
  • Garlic clove
  • Water
  • Optional: za’atar

For the Bowls:

  • Quinoa
  • Sweet potato
  • Cauliflower
  • Olive oil
  • Sea salt

Easy Swaps for These Baked Falafel Bowls

  • Feel free to swap out any grain for quinoa! If you aren’t gluten-free we love making these with couscous
  • No almond meal? Swap out for flour or bread crumbs in the baked falafel
  • Prefer different types of veggies? Replace the sweet potato and cauliflower for veggies of your choice – just adjust roasting time accordingly
  • These baked falafel bowls make a great meal prep meal – just prep all of the ingredients in advance and mix right before eating

Curious how to make baked falafel? Check out this video tutorial

 

 

Print

Baked Falafel Bowls

You’ll crave these plant-based Baked Falafel Bowls! Made with quinoa, roasted vegetables, greens and of course, baked falafel this vegan and gluten-free recipe makes a complete meal in one.

  • Author: Davida Lederle
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Cuisine: Middle Eastern
  • Diet: Vegan
Scale

Ingredients

For the Falafel:

  • 2 cups of cooked chickpeas*
  • 1 cup chopped parsley
  • 3 large cloves garlic
  • 1 large lemon, juiced
  • 1/2 tsp sea salt
  • 1 1/4 tsp cumin
  • 1/3 cup almond meal (or sub any other flour)

For the Bowls:

  • 1 cup dry quinoa, cooked according to instructions
  • 1 large sweet potato, cubed
  • 1 head of cauliflower, cut into florets
  • 2 tbsp olive oil
  • sea salt

For the Tahini Dressing:

  • 4 tbsp tahini
  • 1 lemon, juiced
  • 24 tbsp water
  • 1 garlic clove, minced
  • optional: 1 tbsp za’atar

*If using canned, this comes out to about 1 19oz can or 1 and a 1/4 14oz cans.

Instructions

For the Falafels:

  1. Preheat oven to 400 degrees F.
  2. In a food processor add all ingredients except almond meal.
  3. Pulse until it comes together, scraping down sides as needed.
  4. Stir in almond meal. Mixture should hold it’s shape, but if not add more almond meal as needed.
  5. Grab around 2 tbsp of mixture and roll into a ball.
  6. Bake for 10 minutes, flip, and then bake for another 10 mins.

For the Bowls:

  1. Add sweet potato and cauliflower to a baking sheet and drizzle with olive oil.
  2. Sprinkle with sea salt and bake for 30-40 mins.
  3. Add cooked quinoa, sweet potato and cauliflower bowls and top with falafel (I add around 3 falafel to each bowl).

For the Dressing:

  1. Combine all dressing ingredients, adding water until desired consistency is reached.
  2. Drizzle bowls with sauce, sprinkle with za’atar if using and serve.

Like these baked falafel bowls? Here are a few other bowl recipes you might enjoy:

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  • Reply
    Marina @ A Dancer's Live-It
    April 5, 2016 at 7:34 am

    I took the Pulse Pledge challenge too, I love pulses so much. Your video is awesome!! 🙂 I am a HUGE fan of Buddha bowls because they’re so easy to put together for a quick meal. This one in particular looks fantastic and it’s screaming “EAT ME”! Haha thanks for sharing Davida <3

    • Reply
      Davida Kugelmass
      April 5, 2016 at 9:33 am

      So happy you enjoy it! I love a good Buddha Bowl too 😉

      • Reply
        Jennifer Camp
        May 6, 2020 at 12:35 pm

        Hi, just wanted to mention it says “uncooked” chickpeas in the recipe but I am sure you meant cooked or canned!

  • Reply
    Jan
    April 5, 2016 at 12:41 pm

    I am not a fan of chickpeas. Can I substitute something else?

  • Reply
    @linleyshands
    April 5, 2016 at 1:25 pm

    OMG. This is what I’d like you to make me when I come visit in THREE WEEKS. Thanks.

  • Reply
    Patricia @Sweet and Strong
    April 5, 2016 at 8:08 pm

    Your bowl recipes always look so delicious. And I just bought a bunch of za’atar from market, love that seasoning and can’t wait to try this!

  • Reply
    Natalie
    April 5, 2016 at 8:43 pm

    Hello THM!

    This bowl looks beautiful…do you think I could use a high-power blender instead of a food processor?

  • Reply
    Sam @ Barrister's Beet
    April 6, 2016 at 10:09 am

    Great post, Davida! I can’t wait to try these. I crave falafel now after overdosing on all things falafel during a trip to Israel a few summers ago. What Jewish girl doesn’t love a good falafel!? I, too, eat a lot less animal protein than I did before. I really only eat organic chicken, eggs, and shrimp these days – and it’s becoming less frequent. PS. Have you tried the dried chickpeas with falafel spices from Saffron Road? So good!

    • Reply
      Davida Kugelmass
      April 8, 2016 at 9:35 am

      No I haven’t tried those yet, but clearly I need them asap!!!

  • Reply
    Cassie
    April 6, 2016 at 3:20 pm

    I love pulses because they’re so versatile and nutritious! I love seeing baked falafels in a salad, let alone a BUDDHA BOWL! Buddha Bowls are the best!

  • Reply
    Kelly @ Eat the Gains
    April 7, 2016 at 1:10 pm

    I have been on a not so much meat kick recently too. I probably only eat it once a week or so. I do still eat eggs and seafood though. I have been upping my pulses though! A veggie based diet is not only better for us and the planet, it is so much more wallet friendly!!

    • Reply
      Davida Kugelmass
      April 8, 2016 at 9:36 am

      exactly! I think there’s a happy medium in there that’s good for us and our planet 🙂

  • Reply
    Angie McGeown
    April 11, 2016 at 9:19 am

    This will be my first buddha bowl, I am so excited to try it. It looks amazing! Just wondering if you know how many calories are in it? Thank you for all of your wonderful recipes : )

    • Reply
      Davida Kugelmass
      April 11, 2016 at 9:55 am

      Hi Angie! Hope you enjoy! I know you’re going to fall in love with it. I don’t personally count calories but feel free to enter it into a nutrition calculator like myfitnesspal!

  • Reply
    Dalya Rubin
    July 22, 2017 at 11:55 pm

    I have a huge obsession with Buddha bowls and I love falafel! I can’t wait to give this recipe a try!

  • Reply
    Emily
    September 26, 2017 at 1:20 pm

    How does this serve?

  • Reply
    Emily
    September 26, 2017 at 1:21 pm

    *how many does this serve

    • Reply
      Davida @ The Healthy Maven
      September 26, 2017 at 1:31 pm

      4! Sorry about that. When I redesigned the website some of the serving sizes on recipes got deleted.

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