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Crispy Baked Falafel Bowls

crispy baked falafel bowls - featured image
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A quick and easy vegan meal featuring crispy baked falafel served over quinoa or rice with fresh veggies and creamy tahini sauce. Perfect for a flavorful, wholesome plant-based feast.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed (or cooked dried chickpeas)
  • 1 small yellow onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 cup fresh parsley leaves, packed
  • ½ cup fresh cilantro leaves, packed (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon baking powder
  • Salt and black pepper, to taste
  • 3 tablespoons all-purpose flour (or chickpea flour for gluten-free option)
  • 2–3 tablespoons olive oil or avocado oil (for brushing)
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup shredded red cabbage
  • 1 ripe avocado, sliced
  • Fresh lemon wedges
  • ¼ cup tahini paste
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2–3 tablespoons water (to thin tahini sauce)
  • Salt to taste (for tahini sauce)

Instructions

  1. In a food processor, combine drained chickpeas, chopped onion, garlic, parsley, and cilantro. Pulse 10-15 times until coarse, sandy texture with small chunks remains (about 5 minutes).
  2. Transfer mixture to a bowl. Stir in cumin, coriander, smoked paprika, baking powder, salt, and pepper. Gradually add flour while mixing until mixture holds together when pressed but is not sticky (2-3 tablespoons).
  3. Chill mixture in the refrigerator for 20-30 minutes to firm up.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone mat and lightly brush with oil.
  5. Shape mixture into 12-14 golf ball-sized falafel balls. Place evenly spaced on baking sheet and brush tops lightly with oil.
  6. Bake for 25-30 minutes, flipping halfway through, until golden and crispy outside and tender inside.
  7. While falafel bakes, cook quinoa or rice according to package instructions. Chop tomatoes, cucumber, cabbage, and slice avocado.
  8. Prepare tahini sauce by whisking tahini paste, lemon juice, minced garlic, water, and salt until smooth.
  9. Assemble bowls by dividing quinoa or rice between bowls. Top with falafel, fresh veggies, avocado, and drizzle with tahini sauce. Serve with lemon wedges.

Notes

Do not over-pulse chickpeas to avoid a dense, gummy texture. Brushing falafel with oil before baking and flipping halfway ensures crispiness. If mixture is too wet, add more flour; if too dry, add a splash of water or lemon juice. For extra crispiness, use convection oven or air fryer at 375°F for 15 minutes, shaking halfway. Leftovers keep well refrigerated for up to 4 days and reheat best in toaster oven or air fryer to maintain crispness.

Nutrition

Keywords: falafel, baked falafel, vegan meal, plant-based, gluten-free option, tahini sauce, healthy dinner, chickpeas, easy recipe

Find it online: https://chloeplate.com/crispy-baked-falafel-bowls-recipe-easy-vegan-meal-for-flavorful-feast/