Baked Falafel Bowls

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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.



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.


For the Falafels:

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.
  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 its 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.

Keywords: falafel bowl, falafel bowls, baked falafel