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Whip up this Easy Baked Falafel Bowl for a deliciously healthy meal!

You’re going to LOVE this easy falafel bowl! They’re loaded with plant protein, spice, and flavor. Fix yourself a bowl with quinoa, fresh herbs, and all your favorite veggies, or stuff them into a pita pocket with plenty of extra luscious dressing!

The combination of a crispy warm falafel with some creamy hummus is divine. Add in some crunchy veggies, salty olives, lots of lemon juice, and fresh pungent herbs and you’ve got an amazing meal. These particular falafels are such a joy as being baked and not fried they’re heart-healthy and extra nourishing:)

What other herbs and veggies can be added to an Easy Baked Falafel Bowl?

You can make a bowl with any of your favorite veggies of course. Here are a few ideas to get your taste buds going:

pickled onions or shallots
avocado
cucumber
mint/cilantro/parsley
tomatoes
olives
sun-dried tomatoes
good quality plant-based feta “cheese”
micro-greens or sprouts
red cabbage
extra lemon zest and juice

How do you make an Easy Falafel Bowl?

You’ve guessed it – it’s easy!

Place the ingredients for the falafels into the bowl of a food processor. Blitz until the mixture looks like breadcrumbs.
Use a spoon to scoop up approximately 2 tablespoons of the mixture at a time and gently use your hands to roll them into balls.
Place on the lined baking sheet. When you’ve used up all the mixture, place the baking sheet in the fridge and chill for at least 30 minutes.
Bake in a preheated oven for 12-14 minutes, then flip and bake for 10 more minutes – that’s it!

What equipment is needed to make an Easy Falafel Bowl?

A good quality food processor is key to making the perfect falafel 🙂

A good quality baking sheet

Silpat Half Sheet Baking Mat for easy clean up!

A beautiful serving bowl for the best presentation

Don’t forget to Pin it for later!

Reasons to love baked instead of fried falafels

Healthier Option: Baking requires less oil than deep-frying, making baked falafel a much healthier choice.
Lower Fat Content: Baked falafel typically has a lower fat content compared to its fried counterpart. This can be beneficial for individuals watching their fat intake or trying to manage their weight.
Retained Nutrients: Baking helps retain more nutrients in the falafel mixture compared to deep-frying, where some nutrients may be lost in the oil. This makes baked falafel a nutritious choice.
Crispy Texture: Although baked falafel may not be as crispy as deep-fried falafel, it still offers a satisfying crunch on the outside while maintaining a moist and flavorful interior. Many people enjoy the combination of a crispy exterior and a tender inside.
Easier Preparation: Baked falafel is often easier to prepare than fried falafel. There’s no need to monitor hot oil, and the baking process is generally more forgiving for those who may be new to cooking.
Less Mess: Baking eliminates the need for deep-frying, reducing the mess associated with oil splatter and the disposal of used oil. This makes the cooking process more convenient and cleanup easier.
Versatility: Baked falafel can be easily customized by adding various herbs, spices, or vegetables to the mixture. This versatility allows you to tailor the flavor to your liking and experiment with different ingredients.
Dietary Considerations: Baked falafel is suitable for a variety of dietary preferences, including vegetarian and vegan diets. It’s a flavorful and protein-rich option for those seeking plant-based alternatives.
Texture Variation: Baking provides a slightly different texture compared to frying, offering a unique experience for those who enjoy a softer interior with a bit of crispiness on the outside.
Meal Prep Friendly: Baked falafel is well-suited for meal prepping. You can prepare a batch in advance and store them in the refrigerator or freezer, making it convenient to enjoy falafel whenever you crave it.

How long do they keep and can they be frozen?

the falafels keep for 3 days in the fridge
they can be frozen for up to 2 months

Baked Falafel Bowl

Print Recipe

Whip up a batch of delicious baked falafels, they’re filled with plant-powered goodness and amazing flavor.

Author: The Well Fed Yogi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: dinner
Method: oven
Cuisine: Greek
Diet: Vegan

Ingredients

Scale

For the falafels:

1, 15 oz can chickpeas, drained and rinsed

1, shallot or 2 tablespoons red, white, or yellow onion, small dice

2 cloves garlic, minced

Zest of a lemon

2 tablespoons chickpea flour

1 1/2 teaspoon ground cumin

1 teaspoon ground coriander

Pinch of black pepper

1 cup cilantro OR basil

1 cup parsley

A spritz of cooking spray – optional

For the bowl:

1 cup of cooked grain – quinoa or tabbouleh is great for this

2/3 cup best quality hummus

A combination of your favorite raw veggies including crispy leafy greens such as romaine lettuce, cucumber, peppers, olives, and tomatoes.

Fresh herbs, parsley, basil, cilantro

A sprinkling of sesame seeds

For the dressing: – or your favorite dressing or mayo!

Creamy Ranch Dressing

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Instructions

Preheat the oven to 425F. Line a baking tray with parchment paper or a silicone baking mat.
Place the ingredients for the falafel into the bowl of a food processor. Blitz until the mixture looks like breadcrumbs. Use a spatula to scrape down the sides of the bowl as needed.
Use a spoon to scoop up approximately 2 tablespoons of the mixture at a time and gently use your hands to roll them into balls. Place on the lined baking sheet. When you’ve used up all the mixture, place in the fridge and chill for at least 30 minutes. They can be left, covered, overnight.
When ready to bake, spritz with the cooking spray if using and place in the oven and bake for approximately 12-14 minutes, flip and cook for a further 10 minutes until golden and firm.
Use immediately, or cool, cover, and keep in the fridge for up to 2 days for later use.