Baked Falafel Bowls make the perfect healthy vegetarian and vegan-friendly lunch or dinner that’s packed with protein and fiber! These bowls are not only easy to make but also easy to customize however you like.

two falafel bowls with wood spoons in them

Falafel salad bowls

I’m a big fan of making baked falafel at home for a simple, healthy vegetarian meal. But while falafel are delicious on their own, sometimes they need a little some *extra* to turn them into a complete meal.

That’s where these Falafel Bowls come in! They’re made with rice, (or any grain you prefer) salad, hummus and of course falafel to create a delicious balanced meal that can be enjoyed for lunch or dinner.

Baked falafel bowls are also less fuss and mess than frying up falafel, but you can definitely pan-fry these falafel too if that’s your preference!

Why you’ll love this recipe

  • Baked, not fried. While fried falafel are definitely delicious, they tend to be greasier and less healthy than baked falafel. Plus deep-frying anything at home can cause quite the messy kitchen! These falafel are baked in the oven for an easy recipe and even easier clean-up.
  • High in protein and fiber. Each falafel bowl is packed with 10.5 grams of fiber and 13 grams of healthy vegetarian protein! These falafel are also packed with flavour.
  • Easy to customize. These falafel salad bowls are easy to customize however you like. Add in or leave our any ingredients.
  • Meal prep approved. Prep all the ingredients for these bowls and store them in the fridge separately or in an airtight container to have them ready to go whenever you need!

Falafel bowl key ingredients

  • Falafel: of course we can’t have falafel bowls with falafel! Making homemade falafel is easy directly in your food processor.
  • Salad: these bowls are made with Israeli salad which is a light cucumber and tomato salad. If you prefer to make a different type of salad for the bowls you can make whatever kind you like!
  • Rice: I use basmati rice but you can use any rice or grain you love. Quinoa or farro would also be delicious in these bowls.
  • Hummus: you can use store-bought hummus or make some healthy homemade hummus.
  • Tahini: this is delicious drizzled directly over the bowls, or you can make some homemade lemon tahini dressing.

How to make a falafel bowl

Step 1

Add the falafel ingredients to a food processor and pureé to combine the ingredients together. The mixture should be moist to the touch and stick together slightly when pressed together.

Step 2

Place the falafel on a greased baking sheet or a baking sheet lined with parchment paper and bake in the oven at 400 degrees F for 22-25 minutes.

Step 3

Prepare the Israeli salad by mixing the Persian cucumbers, tomatoes, parsley, green onions, olive oil, lemon juice and salt and pepper together in a mixing bowl. Taste and adjust any seasoning if needed.

Step 4

Asssemble the bowls by adding rice, salad, falafel and hummus.

What to serve with falafel

Falafel is delicious on it’s own or can be enjoyed in a variety of ways. Here are some suggestions of foods you can add to your falafel bowls if you want to mix it up:

  • Hummus
  • Babaganoush
  • Tzatiki
  • Olives
  • Feta cheese
  • Fattoush salad
  • Pickled onions
  • Pickled turnips
  • Tabbouleh Salad
  • Pita bread

How to store falafel bowls

Store the ingredients for the falafel bowls separately in the fridge in airtight containers. It’s best to leave the salad undressed if you plan to store it in the fridge. The ingredients for the bowls will last up to 5 days in the fridge. (Though it is recommended to eat the salad within 3 days, otherwise it can become mushy.)

You can also freeze the falafel balls by placing them in a freezer-safe bag and freeze them for up to 2 months. To defost the falafel balls let them thaw on the countertop.

Expert tips for making falafel bowls

  • Use dried chickpeas, not canned. You cannot substitute canned chickpeas for the dried chickpeas in this recipe. Canned chickpeas have too much moisture and the dough won’t come together.
  • Add more flour to the falafel if needed. If the falafel dough feels too wet to from into balls, add another 1-2 tablespoons of flour the the dough.
  • Make it a falafel salad. Want to make this recipe into a salad? Skip out on the rice and add some lettuce, spinach or kale to the bottom of the bowl.
a falafel bowl with Israeli salad and hummus

Falafel Bowls FAQ

Are falafels good for you?

Yes. Homemade baked falafel make a great healthy vegetarian meal. Falafel is packed with protein and fiber so it will keep you feeling full.

Do you eat falafels hot or cold?

Either. You can eat them however you like. This comes down to personal preference. If enjoying falafel in a salad, you may want to eat them cold.

Can I reheat the falafel in the microwave?

Yes. Just keep in mind they won’t be as crispy after being reheated in the microwave.

Can I deep fry the falafel instead of baking them?

Yes. If you prefer deep fried falafel you can use this recipe and deep-fry the falafel balls.

Can you freeze falafel?

Yes. Falafel can be frozen in an airtight container or freezer bag for up to 2 months.

More chickpea recipes to

If you tried these Falafel Bowls or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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a falafel bowl with Israeli salad and hummus

Easy Baked Falafel Bowls

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Middle Eastern
  • Diet: Vegan


Healthy baked falafel served in a bowl with salad, rice and hummus!


Units Scale


  • 1 cup dried chickpeas
  • 2 tbsp olive oil
  • 1/2 cup parsley
  • 1/4 cup cilantro
  • 2 garlic cloves
  • 1 small onion (about 1/2 cup)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp baking powder
  • 3 tbsp flour of choice (I use gluten-free flour)

Israeli Salad

  • 3 Persian cucumbers, cut into cubes
  • 10z container grape tomatoes, cut into cubes (or 1 extra large tomato)
  • 1/2 cup parsley, finely chopped
  • 1 scallion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & pepper to taste




  1. Soak the chickpeas in a bowl of water overnight, then drain. Add the chickpeas to a food processor with the rest of the ingredients.
  2. Puree the mixture until everything is well combined.
  3. Use a cookie scoop or spoon to scoop the falafel mixture and roll them into even balls with your hands. Place on a baking sheet.
  4. Spray the falafel with an olive oil cooking spray and bake at 400 degrees for 22-25 minutes until golden brown on the outside.

Israeli Salad

  1. Add the cucumber, tomato, parsley, green onion, olive oil, lemon juice, salt and pepper to a bowl and mix together.


  1. Layer the rice on the bottom of a bowl and top with the falafel, salad, hummus and optionally some lemon tahini dressing or just plain tahini on top.


  • Serving Size: 1/4 of the recipe
  • Calories: 464
  • Sugar: 7.7g
  • Fat: 16.5g
  • Carbohydrates: 65g
  • Fiber: 10.5
  • Protein: 13g

Keywords: falafel buddha bowl, falafel bowl, falafel salad