Gluten-Free Falafel Bowl
Elevate your mealtime with this vibrant Gluten-Free Falafel Bowl, a perfect fusion of wholesome ingredients and bold Mediterranean flavors. Made with protein-packed chickpeas, fresh parsley, cilantro, and warm spices like cumin and coriander, the baked falafel is both crispy and guilt-free. Served atop fluffy quinoa and paired with a medley of crisp vegetables—cucumber, cherry tomatoes, radishes, and red onion—this recipe offers a balanced mix of textures and nutrients. Topped with a creamy tahini-lemon dressing, this dish is gluten-free, nutrient-dense, and bursting with flavor. Whether you’re looking for a healthy lunch or satisfying dinner, this quick, easy-to-prepare bowl will become your go-to recipe for fresh, hearty eating.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 0.5 cup Onion, chopped
- 1 cup Fresh parsley leaves
- 0.5 cup Fresh cilantro leaves
- 4 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 2 tablespoons Chickpea flour
- 3 tablespoons Olive oil
- 2 cups Quinoa, cooked
- 1 Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 4 Radishes, sliced
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Warm water
Instructions
1. Soak the dried chickpeas in water overnight or for at least 12 hours. Drain and rinse well.
2. In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, minced garlic, ground cumin, ground coriander, salt, baking soda, and chickpea flour.
3. Pulse the mixture until it forms a coarse but well-combined mixture. Be careful not to over-process; the mixture should hold together when squeezed.
4. Transfer the falafel mixture to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Shape the falafel mixture into small balls or patties. Brush with olive oil and place on the prepared baking sheet.
7. Bake in the preheated oven for 15-20 minutes or until golden brown, flipping halfway through.
8. While baking, prepare the bowl. Divide the cooked quinoa among four bowls.
9. Arrange the diced cucumber, cherry tomatoes, red onion slices, and radish slices around the bowl.
10. In a small bowl, whisk together tahini, lemon juice, and warm water until smooth. Adjust the consistency as needed.
11. Once the falafels are done, add them to the bowls.
12. Drizzle the tahini dressing over the falafel bowls and serve immediately. Enjoy your gluten-free falafel bowl!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 71.4 g | 255% | |
| Total Sugars | 50.0 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5541 mg | 426% | |
| Iron | 21469.3 mg | 119274% | |
| Potassium | 6330 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
