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5.0 from 63 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
34 mins
Servings: 4 (3 falafels per serving)
Calories: 297 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Mediterranean , Greek

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Transfer the mixture to a glass bowl and use a wooden spoon to toss again.
  4. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  5. Use a cookie scooper to scoop falafel. Use your hands to form them into small patties (recipe makes ~12).
  6. 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).
  7. Bake for 12 minutes. Flip the falafel over (drizzle with more olive oil if needed) and bake for another 12 minutes.
  8. While the falafel is baking, make the Parmesan Rice and prep any additional fresh vegetables you plan to serve with it.
  9. 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)!
  10. Pack it up for meal prep or serve it warm! Enjoy!

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.
  • 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 Information

Serving 1serving (falafel only) Calories 297kcal (15%) Carbohydrates 37g (12%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 580mg (24%) Potassium 1966mg (56%) Fiber 11g (44%) Sugar 2g (4%)

Nutrition Facts

Serving: 4(3 falafels per serving)

Amount Per Serving

Calories 297

% Daily Value*

Serving 1serving (falafel only)
Calories 297kcal 15%
Carbohydrates 37g 12%
Protein 14g 28%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Sodium 580mg 24%
Potassium 1966mg 42%
Fiber 11g 44%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.