Falafel Bowl Recipe
If you’re into Greek food, you’re going to love this Falafel Bowl Recipe. Homemade falafel baked in the oven, served over savory parmesan rice with fresh veggies and tzatziki on top - yum!
Servings: 4 (3 falafels per serving)
Calories: 297kcal
Equipment
- sheet pan
- Food Processor
- Measuring cups and spoons
- rubber spatuala
- Baking sheet
- parchment paper
- cookie scooper
Ingredients
Falafel
- 1 can chickpeas drained and rinsed
- 1 cup fresh parsley
- 1 cup fresh dill
- 1 small yellow onion
- ½ tsp black pepper
- ¼ tsp cayenne powder
- ¼ tsp coriander
- ½ tsp ground cumin
- 1 tbsp coconut flour
- 4 cloves garlic
- 1 tsp baking powder
- 2-3 tbsp olive oil
Serve with
- parmesan rice or other grain
- pickled red onions
- tzatziki
- hummus
- herbs such as dill, mint, or parsley
- fresh pita bread
Instructions
- Drain and rinse the canned chickpeas. Add the fresh parsley, fresh dill, diced yellow onion, seasonings, baking powder, and coconut flour to a food processor. Then add the chickpeas on top of everything (for easier blending).
- Pulse until all of the falafel ingredients are minced and combined. Note: you may need to use a rubber spatula to push down the sides and ensure the chickpeas are blended.
- Transfer the mixture to a glass bowl and use a wooden spoon to toss again.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Use a cookie scooper to scoop falafel. Use your hands to form them into small patties (recipe makes ~12).
- Place falafel onto baking sheet and then drizzle generously with olive oil (this is how the falafel becomes crispy and golden brown since we’re not frying them).
- Bake for 12 minutes. Flip the falafel over (drizzle with more olive oil if needed) and bake for another 12 minutes.
- While the falafel is baking, make the Parmesan Rice and prep any additional fresh vegetables you plan to serve with it.
- After the falafel is cooked, allow it to cool for at least 10 minutes (helps the patties hold their shape). Serve over rice, tzatziki sauce, fresh pita, and greek salad (I do a mix of cucumbers, tomatoes, feta cheese, tossed in some gyro seasoning and olive oil)!
- Pack it up for meal prep or serve it warm! Enjoy!
Video
Notes
Don’t over process the falafel mixture. You want it still slightly chunky when forming it into balls, so pulsing works best rather than letting your food processor blend for an extended period of time.
Store each of the falafel bowl ingredients separately to avoid anything from getting soggy. The baked falafel balls keep well in an airtight container for up to 5 days. You can also freeze them for up to 3 months.
Nutrition
Serving: 1serving (falafel only) | Calories: 297kcal | Carbohydrates: 37g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 580mg | Potassium: 1966mg | Fiber: 11g | Sugar: 2g