Baked Falafel Power Bowls

Power bowls have surged in popularity over the past few years, becoming a staple in the diets of health-conscious individuals. These nourishing meals are characterized by their vibrant combination of ingredients, typically featuring a base of whole grains or greens, a variety of vegetables, proteins, and healthy fats. The appeal of power bowls lies in their versatility, allowing for endless combinations to suit personal tastes and dietary preferences. Among the myriad of ingredients that can grace these bowls, falafel stands out as a particularly nutritious and flexible option.

Discover the deliciousness of Crispy Baked Falafel Power Bowls, a nutritious and versatile plant-based meal perfect for any occasion. This recipe features protein-packed falafel made from chickpeas that are baked to perfection for a crispy texture. Combine them with quinoa or brown rice, fresh vegetables, and your choice of yummy dressings for a vibrant meal. Ideal for meal prep or gatherings, these bowls are packed with flavor and health benefits, making every bite a celebration of wholesome ingredients.

Print Recipe Pin Recipe

Ingredients

For the Falafel:

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, roughly chopped

3 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

2 tablespoons flour (whole wheat or chickpea flour)

Salt and pepper to taste

2 tablespoons olive oil

For the Bowls:

2 cups cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 cucumber, diced

1 carrot, shredded

1 avocado, sliced

1/2 cup hummus (store-bought or homemade)

A handful of baby spinach or arugula

Lemon wedges, for serving

Tahini or yogurt dressing (optional)

Instructions

Prep the Falafel Mixture:

- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, and flour. Season with salt and pepper.

- Pulse the mixture until just combined, making sure not to over-blend; a coarse texture is ideal.

Form the Falafel:

- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

- Use a tablespoon or your hands to form small golf-ball-sized balls from the falafel mixture, placing them onto the prepared baking sheet. Leave some space between each ball.

Bake the Falafel:

- Lightly brush or spray the falafel with olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Assemble the Power Bowls:

- In a bowl, start with a base of quinoa or brown rice.

- Add a handful of baby spinach or arugula in one section of the bowl, followed by cherry tomatoes, cucumber, shredded carrot, and avocado.

- Place 4-5 baked falafel balls on top of the veggies.

Serve:

- Add a generous dollop of hummus. Drizzle tahini or yogurt dressing, if desired.

- Serve with lemon wedges on the side for squeezing on top.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4