Healthy baked falafel nestled in a bowl with crisp fresh veggies and crunchy pistachios. Drizzled with the most amazing tahini lemon dressing. Vegan, gluten-free, and ready in 35 minutes or less!
For the falafel
- 1 cup dry chickpeas (soaked in water for at least 6 hours or overnight)
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice (fresh-squeezed is best)
- 1/2 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 1/2 cup diced red onion
- 3 cloves of garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
For the tahini lemon dressing
- 1/4 cup tahini paste
- 2 tablespoons lemon juice (fresh-squeezed)
- 1 tablespoon real maple syrup
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon water to think out if needed
Veggies for the buddha bowl
- 2 1/2 cups fresh spinach
- 2 large carrots (sliced into ribbons or chopped)
- 1 medium cucumber (sliced)
- 1/3 cup diced red onion
- 1/3 cup diced red bell pepper
- 1/4 cup pistachios
To make the falafel
- Preheat the oven to 375 degrees F, and pour half of the olive oil onto a baking sheet to cover the bottom of the pan.
- Place all falafel ingredients into the bowl of a food processor and pulse for 15-20 seconds to fully combine all of the ingredients into a chunky, slightly crumbly batter.
- Use wet hands to form the batter into about 8 patties that are each roughly 2 1/2 inches wide and 1/2 inch thick.
- Place the patties in a single layer onto the oil-covered baking sheet and bake for 25-30 minutes, carefully turning the falafel over halfway through the cooking time.
- Remove, and let cool for a few minutes.
To make the tahini lemon dressing
- Add all dressing ingredients, except the water to a small mixing bowl and whisk well to combine. If the dressing looks too thick then add in the water to thin it out. The consistency should be slightly thick but thin enough for drizzling.
Build your bowl
- Divide the spinach between two bowls and layer in an even amount of veggies into each bowl. Add the falafel to each and sprinkle in some of the pistachios.
- Drizzle on the dressing and enjoy!!!!
- Use dried chickpeas that have been soaked for at least 6 hours, as noted in the post. TRUST ME this is so worth it!
- If you decide to use canned chickpeas (still not as good as dried + soaked but it still works) – make sure to drain and rinse them, then dry them very, very well in some paper towels. When you add them to the food processor, add the rest of the ingredients as stated in the recipe + 1 tbsp chickpea flour. This will make the mixture less wet and yield crispier falafel.
- Add more spice – you can add in coriander, chili powder and more garlic to the falafel mixture if you prefer more spice.
- Switch up the veggies – feel free us use other veggies like kale, cherry tomatoes, cabbage, or even roasted cauliflower.
- These falafel can be stored in the fridge in an airtight container for up to 3 days. Rheat in the microwave on in a pan on the stove.
- The tahini lemon dressing also stores well in an airtight container in the fridge for up to 4 days.
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean