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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