Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By The Healthy Maven

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Baked Falafel Buddha Bowls

Prep Time 20 minutes
Cook Time 40 minutes


For the Falafel:

  • 2 cups chickpeas, cooked or 1 19oz can
  • 1 cup parsley, chopped
  • 3 large cloves garlic
  • 1 large lemon, juiced
  • 1/2 tsp salt, sea
  • 1 1/4 tsp cumin
  • 1/3 cup almond meal, (or sub any other flour)

For the bowls:

  • 1 cup quinoa, dry, cooked according to instructions
  • 1 large sweet potato, cubed
  • 1 head cauliflower, cut into florets
  • 2 tbsp olive oil
  • salt, sea

For the Tahini Dressing:

  • 4 tbsp tahini
  • 1 lemon, juiced
  • 2-4 tbsp water
  • 1 clove garlic


  • 1 tbsp za'atar, for sprinkling


For the Falafels:

  • Preheat oven to 400 degrees F.
  • In a food processor add all ingredients except almond meal.
  • Pulse until it comes together, scraping down sides as needed.
  • Stir in almond meal. Mixture should hold it's shape, but if not add more almond meal as needed.
  • Grab around 2 tbsp of mixture and roll into a ball. Flatten onto a parchment-lined baking sheet.
  • Bake for 10 minutes, flip, and then bake for another 10 mins.

For the bowls:

  • Add sweet potato and cauliflower to a baking sheet and drizzle with olive oil.
  • Sprinkle with sea salt and bake for 30-40 mins.
  • Add cooked quinoa, sweet potato and cauliflower bowls and top with falafel (around 3 falafel to each bowl).

For the dressing:

  • Combine all dressing ingredients, adding water until desired consistency is reached.
  • Drizzle bowls with sauce, sprinkle with za'atar if using and serve.