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Baked Falafel Bowls with Lemon-Tahini Dressing
4.1(0 ratings)
🌸 Spring
☀️ Summer
A healthy and flavorful Middle Eastern-inspired dinner featuring baked falafel, fluffy quinoa, and a vibrant lemon-tahini dressing. Customizable with your favorite veggies!
Prep Time
20 minutes
Total Time
55 minutes
Calories
0 kcal
Difficulty
Medium
Equipment
4 items
Cost
N/A/serving
Meal Type:
Cuisine:
Main Ingredient:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
1cupQuinoa(Rinsed)
2cupsWater(For cooking quinoa)
1canCanned Chickpeas(Drained and rinsed (15 oz))
0.5cupFresh Parsley(Chopped)
0.3cupFresh Cilantro(Chopped)
0.3Red Onion(Chopped)
2clovesGarlic(Minced)
1teaspoonGround Cumin
0.5teaspoonGround Coriander
0.5teaspoonBaking Powder
0.5teaspoonSalt
0.3teaspoonBlack Pepper
2tablespoonsOlive Oil(Plus extra for drizzling)
0.3cupTahini
3tablespoonsLemon Juice(Freshly squeezed)
2tablespoonsWater(For dressing consistency)
1tablespoonHoney or Agave(Optional, for sweetness)
As neededToppings (optional)(Diced cucumber, tomatoes, avocado, pickled onions, hot sauce)
Total Cost
£0.00
£0.00 per serving
Instructions
- 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
- 3.Prepare the falafel mixture: In a food processor, combine chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth. You should still see some texture.
- 4.Shape the falafel: Roll the falafel mixture into 1-inch balls. Place them on the prepared baking sheet.
- 5.Bake the falafel: Drizzle the falafel with olive oil and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- 6.Make the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice, water (starting with 2 tablespoons and adding more as needed for desired consistency), and honey or agave (if using). Season with salt and pepper to taste.
- 7.Assemble the bowls: Divide the cooked quinoa among bowls. Top with baked falafel, desired toppings (cucumber, tomatoes, avocado, etc.), and drizzle generously with lemon-tahini dressing. Serve immediately.
Chef's Tips
For crispier falafel, you can briefly broil them for the last few minutes of baking, watching carefully to avoid burning.
The falafel mixture can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
Customize your bowls with your favorite vegetables, such as roasted vegetables, bell peppers, or spinach.
If you don't have a food processor, you can mash the chickpeas with a fork, but the falafel will have a chunkier texture.
Cooking Equipment
Oven
Baking Sheet
Large Bowl
Small Bowl
Dietary Information
Vegetarian
Vegan (if using agave instead of honey in the dressing)
Gluten-Free
Wine Pairings
No wine pairing suggestions available for this recipe.
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