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Crispy Baked Falafel Buddha Bowl with Tahini Lemon Dressing

crispy baked falafel Buddha bowl - featured image
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A healthy and easy-to-make falafel Buddha bowl featuring crispy baked falafel, fresh veggies, and a bright tahini lemon dressing. Perfect for quick lunches or meal prep.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (soaked overnight)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • ½ cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking powder
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free option)
  • Olive oil spray or 1 tablespoon olive oil for brushing
  • ¼ cup tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced (for dressing)
  • 2 tablespoons warm water
  • 1 teaspoon maple syrup or honey (optional)
  • Salt to taste (for dressing)
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup shredded red cabbage
  • ½ avocado, sliced
  • Fresh herbs like mint or parsley for garnish
  • Optional: pickled red onions or olives

Instructions

  1. Rinse 1 ½ cups dried chickpeas and soak them in plenty of cold water overnight (at least 12 hours).
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Drain soaked chickpeas well and pat dry. In a food processor, combine chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until mixture resembles coarse meal with some small chunks.
  4. Transfer mixture to a bowl and stir in flour. Add more flour if mixture is too wet.
  5. Form mixture into 1 ½-inch balls or small patties and place evenly spaced on the lined baking sheet.
  6. Lightly spray or brush falafel with olive oil.
  7. Bake for 25–30 minutes, flipping halfway through, until golden brown and firm but tender inside.
  8. While falafel bakes, whisk together tahini, lemon juice, minced garlic, warm water, maple syrup (if using), and salt until smooth. Add more water if needed to thin.
  9. Assemble bowls by layering cooked quinoa or brown rice, cherry tomatoes, cucumber, red cabbage, and avocado. Top with warm falafel and drizzle with tahini lemon dressing. Garnish with fresh herbs and optional pickled onions or olives.
  10. Serve immediately or pack for lunch. Store leftovers in airtight containers in the fridge for up to 3 days.

Notes

Soak chickpeas overnight for best texture. Pulse chickpeas to coarse crumb, not paste. Brush falafel with oil before baking for crispiness. Flip falafel halfway through baking. If mixture is too crumbly, add lemon juice or olive oil. Use chickpea flour for gluten-free option. Reheat falafel in toaster oven or air fryer to regain crispiness.

Nutrition

Keywords: falafel, baked falafel, Buddha bowl, tahini dressing, healthy lunch, vegan, gluten-free, chickpeas, meal prep

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