Baked Falafel Buddha Bowls

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 bowls


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:

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

For the bowls:

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

For the dressing:

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