Baked Falafel Bowls Recipe

Name: Baked Falafel Bowls Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup dried/uncooked chickpeas (not chickpeas in a can!); olive oil spray; 1 small onion roughly chopped; 2 garlic cloves; 1/2 bunch fresh flat-leaf parsley about 1/2 cup (packed); 1/2 bunch fresh cilantro about 1/2 cup (packed); 1 1/2 tsp lemon juice; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp sweet paprika; 1/2 tsp sea salt; 1/4 freshly cracked black pepper; 8 cup romaine lettuce (shredded (about two medium heads)); 2 English cucumbers (chopped (or 4 Lebanese cucumbers)); 2 cups cherry tomatoes (cut in half); 2 cups red cabbage (shredded); 1 small red onion (thinly sliced); 1/4 cup fresh cilantro and/or mint (4 tbsp); Tahini dressing (to serve - see notes )

fromnotenoughcinnamon.com www.notenoughcinnamon.com/baked-falafel-bowls-recipe

Get your falafel fix with this healthy Middle Eastern-inspired baked falafel bowl recipe! Homemade baked falafel made from dried chickpeas, healthy veggies, and a flavorful tahini sauce all in one big bowl! Vegan, gluten-free and clean eating approved!

55 min

cook 30 min

Middle Eastern

5.0 (1)

Ingredients

Instructions

Warning: you will need to start this recipe the day before! Place chickpeas in a large bowl and cover with water. Place in the fridge and soak overnight (up to 24 hours). Rinse and drain well.
Preheat oven to 430F/220C. Generously spray a baking sheet with olive oil.
Add all the falafel ingredients to the bowl of your food processor. Pulse until it reaches a granular paste consistency, scraping the edge of the bowl with a rubber spatula as needed. Don’t over blend, you’re not looking for a smooth paste.
Using your hands, squeeze about 1.5 tablespoons of mixture into a ball and flatten with the palm of your hand to form a pattie. Arrange on a prepared baking sheet and repeat. You should get about 16/17 patties, each about 1.5-inch/4 cm wide.
Spray falafels with olive oil and bake for 25-30 minutes or until golden, flipping them halfway through baking. Falafel should be crispy on the outside and soft on the inside. Remove from the oven and set aside to cool.
While falafels are baking, prep the veggies (lettuce, cucumber, cabbage, tomatoes, onion) and make the sauce.
Arrange the veggies in four bowls, top with three or four falafel patties and drizzle with tahini. Serve and enjoy!

Nutrition

Serving Size: 1 bowl
Calories: 195 kcal
Carbohydrate Content: 38 g
Protein Content: 9 g
Fat Content: 2 g
Sodium Content: 289 mg
Fiber Content: 10 g
Sugar Content: 12 g