Baked Falafel Bowls with Lemon-Tahini Dressing

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

625 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.74/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British•Mediterranean

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Baking

Dietary:

Gluten-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1cupQuinoa(Rinsed)

£0.75

2cupsWater(For cooking quinoa)

1canCanned Chickpeas(Drained and rinsed (15 oz))

£0.65

0.5cupFresh Parsley(Chopped)

£0.60

0.3cupFresh Cilantro(Chopped)

£0.45

0.3Red Onion(Chopped)

£0.20

2clovesGarlic(Minced)

£0.10

1teaspoonGround Cumin

£0.05

0.5teaspoonGround Coriander

£0.03

0.5teaspoonBaking Powder

£0.01

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

2tablespoonsOlive Oil(Plus extra for drizzling)

£0.15

0.3cupTahini

£0.50

3tablespoonsLemon Juice(Freshly squeezed)

£0.20

2tablespoonsWater(For dressing consistency)

1tablespoonHoney or Agave(Optional, for sweetness)

£0.25

As neededToppings (optional)(Diced cucumber, tomatoes, avocado, pickled onions, hot sauce)

£3.00

Total Cost

£6.97

£1.74 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.

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My Notes

Nutrition Information

Nutrition per serving (350g)

625 kcal / 2615 kJ

Carbs

75g

29% of RDA

Fat

28g

40% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

9 g

10% of RDA

Sodium

580 mg

25% of RDA

Saturated Fat

4 g

20% of RDA

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

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Greek Yogurt Panna Cotta with Orange Blossom Water and Berries

A light and airy panna cotta made with Greek yogurt, offering a refreshing and healthy end to the meal. The orange blossom water adds a subtle floral note that complements Mediterranean flavors, while the berries provide a burst of fresh sweetness.

20 minutes + 2 hours chilling

4 servings

Easy

"This light and airy panna cotta, made with Greek yogurt, offers a refreshing and healthy end to the meal. The orange blossom water adds a subtle floral note that complements the Mediterranean flavors, while the berries provide a burst of fresh sweetness that cleanses the palate after the savory falafel."